Vegan Cheese Ball
This irresistibly creamy and flavorful vegan cheese ball is the perfect appetizer for any party or gathering. It's packed with cheesy goodness and a delightful texture, guaranteed to impress both vegans and non-vegans alike.
Instructions
- 1
Place the raw cashews (1 cup) into a bowl and pour over boiling hot water from the kettle. Leave them to soak for an hour.
- 2
Drain the [cashews] and add to the blender along with lemon juice (2 tbsp), coconut oil (2 tbsp), white miso paste (0.5 tbsp), salt (0.25 tsp), paprika (0.25 tsp), cayenne pepper (0.125 tsp), dijon mustard (1 tbsp), nutritional yeast (2 tbsp), garlic (1 clove) and water (1 tbsp) and blend until smooth.
- 3
Transfer the mixture to a mixing bowl and stir in fresh basil (1 tbsp) and fresh chives (1 tbsp) (half of total).
- 4
Line a small bowl with plastic wrap and spoon the mixture into the bowl. Twist the plastic wrap to seal it, creating a ball shape.
- 5
Place the bowl with your cheese ball into the freezer for 1 hour to set.
- 6
While the cheese is setting, crush crushed roasted salted almonds (0.25 cup) and place them into a wide bowl.
- 7
Add the remaining fresh chives (1 tbsp) and mix in with the crushed almonds.
- 8
After 1 hour remove the cheese ball from the freezer and gently remove the plastic wrap.
- 9
Gently roll the cheese ball in the [crushed roasted salted almonds] and [fresh chives], making sure the ball is evenly coated.
- 10
Return the cheese ball to the small bowl that it set in and refrigerate for 30 minutes or until you're ready to serve.
- 11
Serve with crackers, breads, veggies or tortilla chips.
Nutrition Facts
Per portion