Everyone loves cheese! When I want a light snack, cheese and crackers always hits the spot. And if I'm feeling a little crazy, I like to eat pretzels with my cheese. This recipe is for my vegan cheddar cheese ball. I usually make 4 cheese balls with this amount and share with friends. Although I like to stick with crackers and pretzels, my boyfriend recently sliced it up and added it to his turkey burger and raved about how much he enjoyed it. I hope you like it, too!
Ingredients:
1 1/2 cups raw cashew pieces, soaked overnight in water
2 TBSP sun-dried tomatoes (I use the ones in the jar; they're already marinating in some nice flavors)
1/4 cup nutritional yeast
1 large TBSP white miso
1 TBSP apple cider vinegar
1 tsp sea salt
1 tsp onion powder
1/2 tsp mustard powder
1/2 tsp paprika
1/4 tsp turmeric
1/2 cup coconut oil
dash of cayenne
sliced almonds
Process:
The night before, soak all your cashews in water overnight. If you're using the dry tomatoes (as opposed to the ones in the jar) soak them in the water with the cashews overnight. The next day, toss all ingredients, minus the almonds, into a food processor and mix together. Scrape everything out in a bowl, cover and refrigerate for about one hour. Remove from fridge and using an ice cream scoop, scoop out four equal portions. Using your hands, roll 'cheese' into balls and then roll in the almonds. Wrap each ball tightly in plastic wrap and keep refrigerated until ready to devour! Enjoy!
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