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This Mediterranean-inspired cheese ball is made with dairy-free cream cheese, briny Kalamata olives, oregano, and tender artichoke hearts. A crowd-pleasing appetizer during the holidays or on game day, it makes a great option for your dairy-free or vegan guests. Beyond the appetizer plate, try spreading it on pita veggie sandwiches or stirring it into warm pasta for a creamy, flavorful sauce.


  • 1 (8 ounce) container plain vegan cream cheese (we like Kite Hill) 

  • ½ cup canned artichoke hearts, chopped (or frozen and thawed)

  • ⅓ cup pitted Kalamata olives, chopped

  • 2 teaspoons dried oregano

  • 1 teaspoon lemon juice

  • 1 medium garlic clove, minced

  • ¼ teaspoon salt

  • ¼ teaspoon crushed red pepper flakes, more as garnish

Garnish, optional:

  • Fresh curly parsley, minced

For serving, optional:

  • Pita chips and whole-grain crackers

  • Raw veggies


  1. Combine the mixture: To a food processor with the S-blade, add cream cheese in chunks. Add remaining ingredients and pulse until combined, leaving some small chunks for added texture. Scrape sides as needed.

  2. Shape the cheese ball: Transfer the cheese mixture onto a piece of plastic wrap. Wrap the cheese ball tightly in the plastic wrap creating a ball shape, ensuring it is well-sealed.

  3. Chill: Place the wrapped cheese ball in the refrigerator and chill for at least 2 hours, or until firm. Chilling will help the flavors marry together and allow the cheese ball to set.

  4. Serve: Add to a serving platter and garnish with crushed red peppers and parsley if desired. Surround the cheese ball with your favorite crackers and veggies. 

  5. Leftovers: Store in an airtight container and refrigerate for up to 5 days.

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