VEGETARIAN CHEESE BALL RECIPES

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VEGAN HOLIDAY CHEESE BALL - SUNWARRIOR



Vegan Holiday Cheese Ball - Sunwarrior image

Ah, the Holiday Cheese Ball. You can serve the cheeseball with any of your favorite raw vegetables; we even put sliced honeycrisp apples on our tray.

Provided by Somer McCowan

Total Time 10 minutes

Prep Time 10 minutes

Cook Time P0D

Number Of Ingredients 13

1 1/2 cups raw cashews, soaked in purified water for 4 to 6 hours
2 packed tablespoons dry pack sun dried tomatoes, snipped into small pieces with kitchen scissors then soaked in the purified water with the cashews
1/4 cup nutritional yeast
1 tablespoon dry sherry (optional)
1 heaped tablespoon mellow white miso (use chickpea miso if you are sensitive to soy)
1 tablespoon raw apple cider vinegar
1 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon dry ground mustard powder
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
Dash cayenne
1/2 cup organic unrefined coconut oil

Steps:

  • Pour the soaking water off the cashews and sun-dried tomatoes and then rinse them with fresh purified water. Drain well. Place the cashews and the tomatoes in a food processor or high powered blender and pulse until they start to form a paste, scraping down the sides as necessary.
  • Add all of the seasonings and pulse until thoroughly combined. Add the coconut oil. Blend or process until the mixture is completely smooth, scraping down the sides occasionally. This process takes up to 10 minutes in a food processor and a few minutes in a power blender.
  • Scrape the soft cheese into a container. Cover and refrigerate for 4 to 6 hours or until the cheese is quite firm. Scrape the cheese out of the container and place onto a clean surface. With your hands, form the cheese into a ball. Keep in mind, it's best chilled until just before serving since it begins to soften a bit once it reaches room temperature.

Nutrition Facts : ServingSize

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