Angel Food Cheese Ball

Recipe by Angel Food Co.


Prep time




  • 2 x 240 g Angel Food plant-based cream cheese (room temperature)

  • • 6 - 8 pieces of crystallised ginger (c. 50 g)

  • • 3 small sweet gherkins (c. 40 g)

  • • ¼ cup dried cranberries or other dried fruit

  • • 227 g tin of crushed pineapple in juice

  • • 70 g chopped peanuts

  • • 2 Tbsp sherry (you could also use brandy, or if you want it to be alcohol-free, use some of the juice from the can of pineapple)


  • Grate the cream cheese (preferable) or cut into small pieces (next best option!).
  • Chop ginger, gherkins and dried fruit finely.
  • Drain the pineapple, squeezing to remove as much juice as possible.
  • Mix all ingredients except the chopped peanuts in a large bowl.
  • Place the chopped peanuts in a large, shallow bowl and set aside.
  • With clean hands (obviously!) mix everything together. If the cream cheese is too cold this will be a bit tricky, so leave it on the bench to come to room temperature.
  • When everything is well mixed, form into as round a ball as possible.
  • Roll the ball in the chopped nuts until it’s completely covered.
  • Place on a serving plate if you’re using it straight away, or store in a covered container in the fridge (wrap in cling film if you don’t have a suitable sized container).
  • Remove from the fridge an hour before serving.

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