Vegan Cheese Ball Recipe

If you are avoiding dairy I’ll bet you thought your cheese ball days were over. Never fear. I have an awesome recipe for you that is sure to please. This super simple, cultured, vegan cheese spread/ball/log is so versatile you will see new possibilities opening up for you on the culinary horizons.

This delicious Vegan Cheese Ball (or Log) will make you sing for joy.

 

Since it is cultured it has a natural tang and tons of probiotics for your gut (and brain!). It also means it takes a little time to cure, as in you’ll want to start making this a couple days before you actually want to serve it. At the very least you’ll need 24 hours, but most of that time is hands off (soaking, fermenting, chilling, etc.), and the actual time you are working with this is about 10 minutes!

The nooch gives it that cheesy taste. The lemon and sauerkraut juice give it a satisfying tang, accentuated even more by the fermentation process. The smoked paprika lends a richness plus helps color the cheese. The probiotics and the raw sauerkraut juice jump-start the fermentation process. If you don’t have or can’t find raw sauerkraut you can substitute extra lemon juice for flavor. Taste it as you go and let your taste buds guide you.

If you want to forego the “ball” part of the cheese ball, you can use this as a spread or dip. It’s great on celery or crackers. It’s also delicious as a dip for chips if you thin it down a little bit with extra lemon juice or water. You can warm it up in a little crock pot and serve it as a fondue or warm dip. I’ve also enjoyed it on sandwiches and wraps too.

I hope you enjoy this cheese ball recipe as much as my friends and I do! I promised them I’d get this recipe up before New Years so here you go!

This delicious Vegan Cheese Ball (or Log) Recipe will make you sing for joy. www.justrealstuff.com

Vegan Cheese Ball

Makes one cheese ball (about one cup)

 

Ingredients

1 cup cashews (soaked overnight or several hours and drained)

1/8-1/4 cup nooch (nutritional yeast) (I like a lot)

1/2 –  1 tsp salt

1/2 – 1 tsp garlic powder (again, I like it more flavorful)

1-2 probiotic capsules (opened up and emptied)

1 T lemon juice

1 T sauerkraut juice from raw sauerkraut (optional, but adds a wonderful tang) (or more lemon juice)

1 tsp smoked paprika

2 T coconut oil, refined (melted)

1/2 cup chopped toasted almonds or pecans

 

Directions

Blend all ingredients except chopped almonds or pecans together until very smooth. Adjust seasonings to taste. It will get slightly tangier as it sits overnight.

Transfer to a clean bowl. Let sit covered in a warm spot for 12-24 hours.

Refrigerate for 1-2 hours to firm up.

When firm, shape mixture into a ball or log then roll in chopped nuts.

Keep refrigerated until an hour or so before you want to serve. Let sit out at room temperature to soften up a bit if desired.

Vegan Cheese Ball Recipe

Vegan Cheese Ball Recipe

Ingredients

  • 1 cup cashews (soaked overnight or several hours and drained)
  • 1/8-1/4 cup nooch (I like a lot)
  • 1/2 - 1 tsp salt
  • 1/2 - 1 tsp garlic powder (again, I like it more flavorful)
  • 1-2 probiotic capsules (opened up and emptied)
  • 1 T lemon juice
  • 1 T sauerkraut juice from raw sauerkraut (optional, but adds a wonderful tang) (or more lemon juice)
  • 1 tsp smoked paprika
  • 2 T coconut oil, refined (melted)
  • 1/2 cup chopped toasted almonds or pecans

Instructions

Blend all ingredients except chopped almonds or pecans together until very smooth. Adjust seasonings to taste. It will get slightly tangier as it sits overnight.

Transfer to a clean bowl. Let sit covered in a warm spot for 12-24 hours.

Refrigerate for 1-2 hours to firm up.

Roll into a ball or log then roll in chopped nuts.

Keep refrigerated until an hour or so before you want to serve. Let sit out at room temperature to soften up a bit.

http://justrealstuff.com/vegan-cheese-ball-recipe/

Happy New Year!

 

Blessings,

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