Description
This Sharp Vegan Cheese Ball recipe is creamy, tangy, and surprisingly dairy-free! It gets topped with pomegranates, walnuts, and a drizzle of honey for the perfect holiday appetizer. This recipe takes 2 days to come together, so be sure to plan ahead! One creamy bite in and all that time will be well worth it.
Ingredients
Scale
- 2 cups raw cashews pieces ( soaked in water overnight)
- 1 tablespoon chickpea miso OR gluten-free mellow white miso
- 2 tablespoons melted coconut oil
- 4 tablespoons nutritional yeast
- 4 tablespoons water
- 2 tablespoons red wine vinegar
- 1 clove garlic ( minced)
- 1/2 teaspoon salt
- 2 tablespoons Pomegranate seeds
- 2 tablespoons chopped walnuts
- 1 tablespoon honey
Instructions
- Drain and rinse the cashews. Add them into a high speed blender. Add in the miso, coconut oil, nutritional yeast, water, red wine vinegar, garlic, and salt. Process until super smooth, scraping down the sides as necessary.
- Place a fine mesh strainer over a bowl and line it with cheese cloth or a thin dish towel. Spoon the cheese mixture into the cheesecloth. Gather the corners and twist the top gently to form the cheese into a round ball. Place in the fridge overnight.
- The next morning, unwrap the cheeseball and form into more of a ball shape with your hands, if needed. Sprinkle on the pomegranate seeds, walnuts, and drizzle with honey. Serve with your favorite crackers.
Notes
For a soy-free recipe, use chickpea miso.
Nutrition
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
