It might seem like an impossible mission to achieve a nice cheesy texture and manage to shape it into a nice-looking ball, but it’s actually quick and easy. Here is how I make my super flavorful and festive vegan cheese ball 🎄💚
🕘 40-45 minutes
Ingredients:
1 cup of cashews 1 Tbsp refined coconut oil 1 Tbsp plant yoghurt, I used Greek Style Coconut Yogurt 1 tsp apple cider vinegar Juice from ½ lemon 1 tsp miso 2 Tbsp nutritional yeast 1 clove of garlic ½ tsp salt ½ cup cranberries (chopped) ½ cup apricot (chopped) ½ cup pistachios (chopped) Crostini – sliced baguette roasted with rosemary, olive oil, and salt Oatcakes Instructions:
1. Soak cashews in boiling water for 1h
2. Prepare dried fruits and nuts.
3. In a blender/food processor, place drained cashews, lemon juice, plant yogurt, coconut oil, miso paste, nutritional yeast, garlic clove and salt. Blend until smooth.
4. Transfer onto a medium bowl and incorporate chopped apricots and cranberries.
5. Place cling wrap over a small bowl, place the cheese. Pick up the sides of the glad wrap and twist it to shape a ball. Place in the fridge for 30 min.
6. Remove from the fridge, remove the cling wrap and roll the ball against crushed pistachios to coat evenly.
7. Serve chilled with your favourite crostini and crackers.
8. Enjoy!
