Easy Vegan Cheese Ball
This super easy vegan cheese ball has simple ingredients, is made in a blender and sure to please as one amazing appetizer.
Servings: 1 large cheese ball
Calories: 2356kcal
Ingredients
- 1 cup raw cashews
- ½ cup raw blanced slivered almonds
- 2 TB sundried tomatoes
- ½ cup refined coconut oil
- 1 teaspoon onion powde
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- ½ teaspoon dry ground mustard powder
- ½ teaspoon smoked paprika
- ¼ teaspoon turmeric
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 1 TB white miso
- ¼ cup nutritional yeast
Topping
- Any nuts or herbs you want I used smashed pecans.
Instructions
- Take a small bowl and combine the cashews, almonds, and sundried tomatoes. Take very hot water and cover the nuts to soften them for at least 20 minutes.
- Drain the water from the soaking nut/sundried tomato mixture and throw it in a high-speed blender. Add the remaining ingredients and blend until smooth. You will likely have to stop and scrape down the sides to make sure everything is blended well.
- Now take your blended cheese ball and place it in a bowl, covered, and place in the refrigerator for a few hours or until solid.
- When the cheeseball is solid get your toppings ready. I like to use pecans, chop the pecans up small place them on a plate and then take your cheese ball, working quickly form into a ball and push it into the nut mixture, moving the cheeseball around to make sure it's all coated.
- Place back in the fridge until ready to serve.
Notes
See recipe post for Q&A's
Nutrition
Calories: 2356kcal | Carbohydrates: 81g | Protein: 59g | Fat: 211g | Saturated Fat: 105g | Polyunsaturated Fat: 88g | Sodium: 2882mg | Fiber: 23g | Sugar: 16g