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My Darling Vegan
Vegan Cheddar Cheese with Coconut Bacon

A sweet and spicy buffalo vegan cheddar cheese ball rolled in smoky coconut bacon and seasoned with hot buffalo sauce. Perfect for game day.

5 from 1 vote

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Prep Time:
15 mins
Resting time:
4 hrs 40 mins
Total Time:
15 mins
Course: Appetizer
Cuisine: Vegan
Keyword: Vegan Cheddar Cheese
Servings: 16 people
Calories: 140 kcal
Author: Sarah McMinn
Cheddar Cheese Ball
Buffalo Spice Mix
Coconut Bacon
  1. Drain and rinse the cashews and sun-dried tomatoes. Transfer to a food processor and blend until they begin to form a paste, scraping down the sides as necessary. Add nutritional yeast, hot sauce, tahini, vinegar, and Buffalo Spice Mix and blend until well combined. With motor running add coconut oil and blend until smooth. This can take up to 10 minutes. Transfer into an airtight container and refrigerate for 4 hours, until hard enough to mold.
  2. Meanwhile preheat the oven to 300F. To make the coconut bacon combine all the ingredients in a small bowl, stirring together until coconut is evenly saturated. Spread evenly onto a parchment-lined baking sheet and bake 10-15 minutes, stirring every 5 minutes, until evenly browned and crisp. Allow coconut to cool completely on the baking sheet.
  3. Once cheese is hard, shape the cheese into a ball using your hands. You can also use a small (greased) bowl as a mold to shape the cheese into a dome. Roll cheese in coconut bacon and serve with crackers, chips, or vegetables.
  4. Store in the refrigerator.
Recipe Notes

*Keep a close eye on the coconut bacon while it bakes - it can burn very quickly!

Nutrition Facts
Calories Per Serving: 140
% Daily Value
Carbohydrates 5g 2%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 6g 38%
Sodium 133mg 6%
Potassium 134mg 4%
Sugar 1g 1%
Vitamin A 85IU 2%
Vitamin C 1.7mg 2%
Calcium 7mg 1%
Iron 1mg 6%