Ingredients
2 cups vegan cream cheese, softened
1 cup finely chopped dried cranberries
1 cup finely chopped pecans, divided
1 teaspoon maple syrup (optional but adds great balance)
Instructions
In a mixing bowl combine the vegan cream cheese, 3/4 cup of the chopped cranberries, and 1/2 cup of the chopped pecans. Add the maple syrup if using and stir until the mixture is completely smooth and evenly blended.
Scoop the mixture onto a piece of plastic wrap and shape it into a tight ball, twisting the wrap to compact it well. Chill for at least 2 hours or until firm enough to handle.
On a plate mix the remaining cranberries and pecans. Unwrap the chilled cheese ball and roll it generously in the cranberry pecan mixture, pressing gently so the coating sticks.
Refrigerate again for at least 30 minutes to set.
Serve chilled with crackers, sliced apples, baguette slices or vegetable sticks.
Can be made 24 to 48 hours ahead; keep wrapped tightly in the fridge until serving.
