Mini Reindeer Cheese Balls by Madisoneats

Ingredients

• 225g (8 oz) nondairy cream cheese
• 115g (1 cup) nondairy shredded cheddar cheese
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp green olives, finely chopped
• 1 tsp vegan worcestershire sauce
• 1 tsp italian seasoning
• 1/4 tsp red pepper flakes
• 50g (1/2 cup) pecans, finely chopped
• 16 black peppercorns (for eyes)
• 8 pomegranate seeds (for noses)
• 8 mini pretzels (for antlers)

Instructions

1. Combine the nondairy cream cheese, shredded cheddar, parsley, olives, vegan Worcestershire sauce, Italian seasoning, and red pepper flakes in a medium bowl, mixing until smooth and evenly incorporated.
2. Scoop the mixture into 8 equal portions and roll each into a firm ball using your hands.
3. Roll each cheese ball in the finely chopped pecans until the surface is completely coated.
4. Insert two black peppercorns for eyes and one pomegranate seed for the nose on each ball.
5. Break the mini pretzels into antler shapes and gently press two into the top of each ball.
6. Transfer the reindeer balls to a plate and refrigerate for at least 1 hour to allow them to firm up before serving.