Vegan Cheese Ball Recipe
A vegan spin on a party favorite, this non-cheese ball will leave your guests wanting more!
Overview
Total time: 01 M
Servings: 9
Calories: 130
Ingredients
- 1/4 cup dry roasted almonds
- 1 1/2 cups raw cashews soaked for at least 2 hours
- 3/4 tsp. kosher or sea salt
- 1 tbsp. nutritional yeast
- 1 1/2 tbsp. fresh lemon juice
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. fresh parsley
Nutritional Information
- Serving Size: 2 tbsp.
- Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 200mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 2g
- Protein: 5g
Instructions
- Add almonds to Twister jar and secure Gripper lid. Press "Pulse" 5-7 times. Dump onto flat surface.
- Add cashews to jar and place Twister lid on top of jar. Blend on a high speed for 40 seconds. Turn Twister lid counter-clockwise during blending.
- Add remaining ingredients to jar and blend on a high speed until all ingredients are incorporated.
- Dump mixture over chopped almonds and form a ball. Coat surface of ball with chopped almonds.
- Chill for at least 2 hours. Let vegan cheese ball sit at room temperature for 30 minutes before serving.
- Serve with your favorite veggies or vegan crackers.
I did. It’s too dry/pasty of a mix. That’s why it needs the Twister that I do not have. I scraped the sides down several, okay MANY times. It eventually worked but was a bit labor intensive without the twister. It is pretty tasty though. FYI, turn off the blender when you’re scraping the sides.
I just bought my 1st Blendtec, just took it out of the box. What’s a twister jar?
I just made this recipe yesterday and it is delicious! I used my new Twister jar and the result was a smooth and creamy spread. The process with the jar was a little violent with processing, but the result was great with very little processing time. I soaked the nuts longer than the recommended two hours, which may have helped with the consistency. If you are processing nuts for the first time don’t skip the soaking process, it’s very important in the outcome of the product. If you don’t have a Twister jar, you definitely want to get one if you’re going to make recipes like this with nuts, etc. Note: This tastes much better the next day so make ahead if you can.
1. Double the recipe.
2. Add almonds to WildSide+ jar and secure lid. Press “Pulse” 5-7 times. Dump onto flat surface.
3. Add the drained cashews to the WildSide+ jar and secure the lid. Blend on Medium (speed 3). Blend for about 20 seconds the stop blending.
4. With a rubber scraper or spoon, mix up the cashews and replace the lid. Blend again on Medium (speed 3 or 4) until cashews are smooth, about 50-60 seconds.
5. Add remaining ingredients to jar and select Medium (speed 3 or 4). Blend until all ingredients are incorporated.
6. Dump mixture over chopped almonds and form a ball. Coat surface of ball with chopped almonds.
7. Chill for at least 2 hours. Let vegan cheese ball sit at room temperature for 30 minutes before serving.
We tested it in the WildSide+ jar with success. Here are the steps you should follow:
1. Double the recipe.
2. Add almonds to WildSide+ jar and secure lid. Press “Pulse” 5-7 times. Dump onto flat surface.
3. Add the drained cashews to the WildSide+ jar and secure the lid. Blend on Medium (speed 3). Blend for about 20 seconds the stop blending.
4. With a rubber scraper or spoon, mix up the cashews and replace the lid. Blend again on Medium (speed 3 or 4) until cashews are smooth, about 50-60 seconds.
5. Add remaining ingredients to jar and select Medium (speed 3 or 4). Blend until all ingredients are incorporated.
6. Dump mixture over chopped almonds and form a ball. Coat surface of ball with chopped almonds.
7. Chill for at least 2 hours. Let vegan cheese ball sit at room temperature for 30 minutes before serving.
Leave a comment