Festive Vegan Cheeseball
Prep time
Cook time
Total time
Author: The Edgy Veg
Serves: 8 servings
Ingredients
- 8 tbsp chopped dried cranberries, divided
- 6 tbsp chopped walnuts or pistachios, divided
- 1 cup cashew milk pulp
- 1 cup cashews
- 3 tbsp nutritional yeast
- 1 tbsp white miso paste
- 1 tbspapple cider vinegar
- 1 tbsplemon juice
- 1 cup water
- 1 tsp salt
- ¼ tsp ground cinnamon
- 3 tbsptapioca starch
Instructions
- Line a small round bowl with plastic wrap or parchment, and set it aside.
- In a second small bowl mix together 2 tbsp chopped cranberries and 2 tbsp chopped pistachios or walnuts. Set aside.
- Add cashew pulp, cashews, nutritional yeast, miso, apple cider vinegar, lemon, water, salt, cinnamon, 2 tbsp cranberries, and tapioca starch to a blender or food processor, and blend until completely smooth.
- In a small saucepan over medium heat, stir the mixture until it begins to thicken, about 5-10 minutes. Stir in 4 tbsp chopped dried cranberries, and 4 tbsp dried walnuts or pistachios.
- Transfer the mixture into the lined dish, and smooth out the top.
- Let cool, cover, and refrigerate for 24 hours, or until it's set.
- Gently remove the cheese from the bowl and roll in or tap the cranberry and nut mixture you set aside all over it.
- Enjoy with crackers, fruits, or whatever else you’d like!
Notes
You can also use the pulp from making homemade plant-based milk in a blender from almonds, cashews, or other nuts of choice! If you don't make nut milk at home, you can double up on the cashews in this recipe.
Nutrition Information
Serving size: 1 serving Calories: 181.5 Fat: 10g Carbohydrates: 17.8g Sugar: 8.8g Fiber: 2.4g Protein: 5.7g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2021/12/02/easy-vegan-cheese-ball/