Easy Oil-Free Vegan Cheese Balls (2 Ways!)

[@TastyThriftyTimely]

How would you flavour your cheese? Smoky? Spicy? Herby? Tell us here ⬇

[@Raddiebaddie]

All of the above! I do particularly like tangy and smokey cheezes 😋

[@jilldigwood4328]

Garlic & herb

[@TastyThriftyTimely]

Ooo ya can’t go wrong!

[@TastyThriftyTimely]

Good to know! Savoury is always a hit

[@davidthescottishvegan]

I love 🥰 Smoky, Spicy 🔥 and Herby so couldn't pick an option from those 3 so would make all 3 options.

[@CazBx]

❤the recipes, the look so easy

[@TastyThriftyTimely]

That’s great! I’m so glad they look simple. Let me know if you try them!

[@shannonduarte1257]

Vegan cheese recipes always seem overwhelming to me, so I skip making them. But these are so accessible, festive, and delicious looking. Thanks!

[@TastyThriftyTimely]

I totally get that. They always look amazing but feel daunting to actually try. I’m glad that these look like a simple and festive option for you. Let me know if you try them and how you like them!

[@name.terrie]

Oh my....beautiful, tasty looking spread!!! Thanks so much!!! Appreciating all your hard work and creativity!!! All the best!!!

[@TastyThriftyTimely]

Thank you! I’m so glad it looks tasty and you’re enjoying our recipes! 🥰

[@melanie.3837]

Glad to see a vegan cheese recipe without oil, especially coconut oil! Thank you. I look forward to making.

[@TastyThriftyTimely]

Great! I’m glad you like the no oil option & do let me know how you enjoy the recipes when you try them!

[@davidthescottishvegan]

Kathryn always delivers awesome videos and recipes. Love 🥰 Tasty, Thrifty and Timely and love 💖 Kathryn & ❤ Bryan.

[@TastyThriftyTimely]

Thank you David! We’re so happy to have you watching!

[@cdog26hh]

Thank you guys for all these amazing recipes. Your content is very helpful.

[@TastyThriftyTimely]

You’re welcome! We’re so glad you find it helpful and you’re liking the recipes! Thank you so much for watching!

[@catecurl3790]

Mmmm. Yummy in my Aussie tummy. Just found your channel. Looking forward to checking it all out!

[@TastyThriftyTimely]

Hehe love that! And jealous of the sunshine you probably have!! 😝 ☀️❄️

[@Unity4US]

This is AMAZING! I can’t wait to try these! Thank you so much! YOU are so INSPIRING 💚💙💛💚💙💛💚💙💛💚💙💛🏆👍🏽

[@TastyThriftyTimely]

Oh I’m so glad you feel inspired by these ☺️ I hope you like them and keep me posted when you try them! Thank you so much for watching! 🤗

[@terredee]

I agree! She and her husband are fun to watch.

[@TastyThriftyTimely]

We’re glad you think so 🥰🤗!

[@TheJessierb]

These look good. Thankyou! All you need to do is add a bit of sauerkraut brine(or even a probiotic capsule) to the recipe and leave it on the counter for 24 hours to have a fermented cheese. I use 1/4 cup brine for a cheese that consists of 1 cup soaked cashews and 1 cup cooked chickpeas. Miso will also contribute to the fermentation. Will definitely try the crusted cranberry recipe!

[@TastyThriftyTimely]

Oh cool! I’m literally making my first ever batch of homemade sauerkraut right now 😂 this is perfect to know. I’ll definitely give it a try when we are back home after the holidays and have had a little detox from testing this cheese for so long 😅 it’s great to know that you make yours with chickpeas. I haven’t tried that myself but I suggested to those asking for a soy-free version that chickpeas or white beans could work. I hope you like the cranberry version!

[@lionofgod5843]

Your recipe sounds great. This looks good but I’m allergic to soy so no good for me.

[@TastyThriftyTimely]

Oh you can substitute for the soy. You should be able to use all cashews instead of using the tofu. Another great option would be to replace the tofu with chickpeas or white beans. That should yield a pretty similar result and I would start with 1 cup of beans and add more if needed. I’m sorry I haven’t tried these options yet but I’ll test them soon and update the recipe card because I’ve had a few people ask for a soy-free version!

[@lionofgod5843]

@ thanks. I’ll try the white beans. Chickpeas would definitely work but they have a unique flavour of their own which would change the whole flavour of the crackers. I think white bean would be tasty but more neutral. So have a go with the white beans first. Thanks for the great recipes, just found your channel.

[@TastyThriftyTimely]

Great! Keep me posted with how it turns out for you. I’m glad you’re enjoying the recipes! ☺️

[@gabrielavilla7308]

Hey, these look great. You should try out my simple recipe for vegan cheese dip- it's 1 avocado, 2 tbs Artisana cashew butter, lemon juice, sea salt, garlic powder, and onion powder. All you have to do is mash the ingredients together - but you can use a food processor too. It makes an amazing cheese dip that tastes a lot like port wine cheese. And it comes together in like 2 minutes with no clean up if you make it out of the same bowl you eat it out of.

[@TastyThriftyTimely]

Oh interesting. I wouldn’t have thought to use avocado but I bet that gives it a great texture 👍🏼 and I like the no clean up lol. Thank you for this and thanks for watching & reaching out!

[@Scrapheap68]

Love that these are oil free. Can't wait to try them. Thank you so much!

[@TastyThriftyTimely]

You’re welcome! I’m so glad they caught your eye and let me know how you like them when you give them a try!

[@Amelia-qm6bk]

You two just shine. ❤ many thanks. I will try the cranberry yum 🎉

[@TastyThriftyTimely]

🤗 fantastic! Keep us posted with how you like it!!

[@Raddiebaddie]

Omg you are a life saver these look epic!! 💚 ❤

[@TastyThriftyTimely]

Yay!! So glad you like them!! Keep me posted if you try them.

[@wfpbprincess]

I have to try that dill cheese log for Christmas Eve. Thank you!

[@TastyThriftyTimely]

You’re welcome! Let me know how you like it and have a Merry Christmas!!🎄

[@7peacefrog]

These all look so good! And I know for New Years alot of people love "cheese" logs and this seems much better for me 💚🎄❤Thank you for sharing them

[@TastyThriftyTimely]

You’re welcome! We definitely love having a “cheese” spread and other finger foods for New Years. I really hope you like these if you ring in the new year with them!

[@veganradiation]

What a delightful video! As a vegan activist, I must say that Im thrilled to see such creative and delicious-looking plant-based cheese recipes. The hosts enthusiasm is infectious, and I love how she emphasizes the affordability and ease of making these cheeses at home. The cranberry version looks particularly stunning, and I can imagine it would pair perfectly with those holiday sweeter seed crackers. And who can resist the charm of that Dill cheese? Its amazing how simple seasonings like this can elevate the flavor profile so much! I also appreciate the hosts honesty about the moisture issue with the tofu-based cheeses. Its great to see her sharing practical tips and experiences, making these recipes more accessible to viewers. Overall, Im really impressed by this video and its potential to inspire people to try plant-based alternatives. As a vegan activist, it warms my heart to see people embracing compassionate eating choices and exploring the many wonders of vegan cuisine! Keep shining, Catherine!

[@TastyThriftyTimely]

Thank you so much for your lovely comment 🤗 I’m so glad you loved the video and the recipes. We have a lot of fun creating these recipes, sharing the videos, and then hearing the experiences of people making them in their own homes. I’m glad that our own experience altering our eating habits can inspire and encourage others to try some new recipes 😊

[@moegirl76]

First time I've seen your channel. It looks lovely and delicious and you two are so cute.

[@TastyThriftyTimely]

Thank you ☺️ we’re glad you found us 👋🏼 🤗

[@vegangoddess8501]

Same here! I’ve subscribed!

[@TastyThriftyTimely]

Awesome thank you so much for subscribing! Keep us posted with what you watch and if you try any recipes!

[@belindaknowles7440]

I made your cheese sauce for my grand-daughter to use on her mac-n-cheese. She loved it and I did too❤ I am excited to see your stuffed shell recipe. Thank you so much😊

[@TastyThriftyTimely]

Oh great I’m glad you both loved it! Thank you so much for giving it a try and I hope you’ll like the shells too!

[@thriving.life48]

Love this idea! I'm going to try them both. Any tips for an onion and chive version?

[@TastyThriftyTimely]

Ooo that’s a good flavour combo. You could sauté real onion if you’d like and then blend it into the cheese. Otherwise, I would just increase the onion powder used and you could garnish the cheese with chopped chives. Alternatively, you could stir chopped chives into the cheese mixture and serve it more like a Boursin with no garnish on the outside. Let me know what you end up trying!

[@jilldigwood4328]

You have done it again Kathryn 🙌, everything looks so good, the cheeze and the crackers look stunning, beautiful presentation and am sure they will taste so good. Glad coconut oil isn't involved as I have to avoid it with cholesterol issues. Also great that they are simple ingredients as I can't always source everything here in Spain. Thanks so much ❤

[@TastyThriftyTimely]

You’re welcome Jill! I’m glad it all looks delicious and avoids the oil for you! Thank you so much for watching ❤️

[@Livv_it_is]

Yummmm those all sound soso good! I personally prefer vegan cheeses without oil not only because its healthier but also because of the taste and texture. Thx for these amazing recipes!

[@TastyThriftyTimely]

You’re welcome! I’m so glad these are down your alley and let me know if you give them a try!

[@denisemcmahon7598]

Just in time for my "solo vegan in the house" holiday treats!😊

[@TastyThriftyTimely]

Oh good ☺️ I’m glad you’ll have something delicious to dig into! 😋

[@bettymaugeri7316]

What a wonderful spread!

[@TastyThriftyTimely]

I’m glad you like it! We had a lot of fun sharing it with our friends later that day ☺️

[@normawingo5116]

I like mine mesquite smoked, rolled in green Anaheim chili powder, or sweet, use pomegranate syrup as part of the liquid in my cheese making recipe and roll in tamarind powder-brown sugar and smoked salt. I crumble my tofu fairly small and bake for a few minutes to dry it a wee bit and hang it in the fridge overnight to stop the oozing. Beautiful and inviting tray, thank you

[@TastyThriftyTimely]

Oh that’s a great way to dry the tofu out a bit more and avoid the tiny bit of oozing haha! Your pomegranate syrup flavour rolled in tamarind powder sounds so creative and amazing! I have pomegranate syrup so I’ll have to add that to my next batch. Thank you so much for all of these ideas!

[@lilivonshtup3808]

This would be perfect to make a plant-based Boursin cheese. The one they sell in the shops are too expensive and not as healthy as yours. Thank you and Happy Holidays!🎄

[@TastyThriftyTimely]

Oh definitely! Yes I actually had the shop one not too long ago and I was a little disappointed. I thought it would be a better substitute for herbed butter because it was so coconut heavy it really tasted like coconut butter to me and not a cheese. I’m glad you’re excited for this option!

[@sophiacorpus9769]

Treeline makes an amazing cheese -herb garlic that I actually found in grocery outlet for $3.49 great price!

[@Theamateurecologist]

I’m making both of these for Christmas. I don’t even want to use my brain to think of other flavors, I’m pregnant and tired lol this is exactly,y what I needed for my holiday spread! Also you look so lovely!

[@TastyThriftyTimely]

Hahaha thank you and I’m so glad you like both of these flavours. The fact that you’re pregnant and still planning to make homemade cheese is highly commendable 👏😅 I hope they are as simple as possible for you!!

[@Pandore29]

sems so yummy !! 'don't know if my local bio store has some miso paste but gonna ask :)

[@TastyThriftyTimely]

If you can’t find it you can definitely omit it and still make a delicious “cheese”. Just increase the salt (start by doubling it to 1/2 tsp and see how that seems for you). Let me know if you give it a try! 🤗

[@danielacrespo8837]

Great recipe! Are you portuguese? Greetings from Portugal 🌱

[@TastyThriftyTimely]

Thank you! 👋🏼 and yes my heritage is Portuguese but I was born in Canada. All 4 of my grandparents are from São Miguel island and my dad was born there too. I have a lot of fun trying to make vegan versions of all the Portuguese food I grew up eating!

[@juliafieger949]

Wow, they look wonderful! Thank you!

[@TastyThriftyTimely]

Great! You’re welcome Julia! Let me know if you try them ☺️

[@donnatecce1884]

Looks so fabulous and easy. Is there a video on the almonds? Ty!!

[@TastyThriftyTimely]

Ah no video for the almonds yet, we were hoping to have the time to shoot one and we will release one soon but for now you can find the recipe here (tastythriftytimely.com/smoky-maple-spiced-almonds/)! I'm glad the cheese looks great and easy too! Thank you for watching!

[@jackiesibblis3793]

Wowwwww Kathryn🎉🎉🎉🎉🎉🎉

[@jackiesibblis3793]

Recipe saved hair looks extra nice❤

[@TastyThriftyTimely]

Hahaha I’m glad you love it! 🥰 🎉

[@TastyThriftyTimely]

😆thank you! Trying out some fringe for a little while 😝

[@michaelajoseph6856]

Thank you!

[@TastyThriftyTimely]

You’re welcome! I’m glad you like it!

[@vkay3816]

New subscriber here - binge watching your videos. I love your content. These sound yummy, and I will give them a try. Can you use a food processor instead of a vitamix blender?

[@TastyThriftyTimely]

Welcome 👋🏼 we love to hear the words “binge watch” 😁! We’re so glad you’re liking our videos and recipes! You can definitely use a food processor. Depending on how big it is you might just have to stir the ingredients around a couple of times to make sure everything blends evenly. Let me know if you try it!

[@bonniespruin6369]

I don't like dill. Do you recommend another herb? Looks great!! I just found your channel and subscribed!

[@TastyThriftyTimely]

Thank you for subscribing 🤗we’re so glad you found us! I think a combination of other herbs might be nice. Parsley, basil, and oregano would go well together. Thyme is another more festive herb to add in. You could use dried herbs as I have or mince fresh herbs finely. If you’re worried about the herb flavour being too strong you could combine them with small chopped nuts or something like a bit of everything bagel seasoning to diversify the flavour. Let me know what you choose!

[@Pyliah]

Hello Kathryn. I really appreciate that you made these oil free would love more like that (although I notice you do sometimes have instructions for that on some of your recipes)! I was wondering if the tofu needs to be pressed before using it for the cheese ball? Also, fellow Canadian here, I was wondering what brand of extra firm tofu you use? Thank you for the recipes.....I would really like to try them out.

[@TastyThriftyTimely]

It’s great to know that you appreciate oil-free recipes. I do tend to offer suggestions for how to adapt any of my recipes that aren’t (if you’re ever curious and can’t find suggestions just reach out to me)! If you use extra firm tofu you won’t need to press it but if you can only find “firm” and it has a decent amount of moisture in it then giving it a press will be best. I tend to use the “soyganic” extra firm which Costco is now selling (at least where I am in BC). I find that brand really dry actually which I don’t always love but for this it works well. I also use the “sunrise”brand a lot which you’ll find across Canada as well as the “superior natural” products. If you saw our Tofu 101 video we visited a local tofu company called Soya Nova and they sell in BC and Alberta and are the best tasting tofu I’ve tried. I hope this helps and thank you so much for reaching out! 👋🏼

[@senang2day524]

Can I replace the nutritional yeast?

[@TastyThriftyTimely]

The nutritional yeast is what provides most of the “cheesy” flavour. You can absolutely omit it and this recipe will still work. I might increase the miso paste by 1/4 tsp though to add a bit more salty and savoury flavour. If you make a more savoury cheese flavour you could increase things like garlic and onion powder a bit to make up for that little loss of flavour. Let me know what you try!

[@rf8714]

Can I make these cheeses in advance and freeze them until needed?

[@TastyThriftyTimely]

Hmm I haven’t tried that myself. I’m wondering if the texture of the tofu will change at all. Typically the water content in tofu will freeze and then change the texture when it defrosts. There’s not much liquid in these though so it might be fine. I would think it will still taste great you might just have to defrost it and pat down any extra moisture before garnishing them. You might notice that the texture is a little less smooth. I’ll have to try this myself so I can advise on it better next time. I’m sorry I can’t be of more help but let me know if you do give it a try and if you notice any difference.

[@sophiacorpus9769]

I don’t eat soy..so alt to tofu?

[@TastyThriftyTimely]

No problem! You could double the cashews if you’d like. Another alternative is to use chickpeas or white beans in place of the tofu. I would probably start with 1 cup of beans and see if you need to add more depending on the thickness and taste. I hope one of those will work for you!

[@cristinamodini6067]

🤩💚💚💚💚💚

[@TastyThriftyTimely]

So glad you love it!!

[@rowaidafl]

Hi I can’t eat tofu what can I replace it with ?

[@TastyThriftyTimely]

You could use all cashews if that’s an option for you. Or a combination of cashews and blanched almonds. I would use 1 cup or about 140g of nuts. If you don’t want to use all nuts you could try replacing the tofu with chickpeas or white beans. The flavour might be a little more “beany” and the colour of the cheese might darken a little bit but I would think it will work similarly if you blend the beans really smoothly. Let me know if you try one of those options!

[@Raddiebaddie]

@@TastyThriftyTimelyWow you always put so much effort into your responses. Thank you for taking the time when you can!

[@pujan__yadav]

@@TastyThriftyTimely I've seen some videos on "tofu" made from other beans, though it really is a hassle to make it 🫠

[@TastyThriftyTimely]

Ya I think the simplest version I’ve seen is actually with red lentils. I think you have to blend them, cook them on the stovetop for a few minutes and then pour that mixture into a dish and refrigerate it for a few hours until it sets? I’ll look into that again. I’ve noticed a couple soy free tofu options popping up in stores this year. A Canadian company called “big mountain foods” has a fava bean tofu

[@suejesu]

May Christ Jesus be Your Lord Blessings to You from Canada

[@TastyThriftyTimely]

Thank you so much. We hope you have a Merry Christmas and Happy New Year!

[@rudebee15]

😱

[@TastyThriftyTimely]

😝🥰

[@carmenjaniratarafacortes7405]

😂😂😂😂😂😂😂😂😂😂😂😂😂

[@TastyThriftyTimely]

👍🏼