37 days until Christmas! I promised some great holiday recipes, and this vegan cheeseball will not disappoint! It’s the perfect holiday appetizer or party food! I’ve served this cheeseball at two parties in the last couple weeks and I’ve never had people rave so much about a food item I’ve made! People are shocked that this isn’t actually cheese, and when I tell them it’s made from cashews, they are blown away! 

The base of this cheeseball is cashews. The key to getting a smooth cream-cheese like consistency is soaking them in water. I keep a tupperware container in my fridge with a couple inches of water and a cup or two of cashews so I have them ready when I need them. Once your cashews are good and soaked place them in the blender with the lemon juice, coconut oil and salt. Once you’ve blended them up smooth, transfer to a bowl and fold in rosemary, chopped cranberries and chopped walnuts. 

Once the mixture is finished you need to get it wrapped in plastic wrap and chilled in the fridge. You can also chill it in the freezer for a faster set time, but don’t forget about it. I’m speaking from experience, frozen vegan cheese is like a hockey puck. 

Once it’s hardened enough to hold it’s shape, roll it in walnuts and serve! You can keep it in the fridge until you’re ready to serve! It keeps just fine!

Just in case you’re wondering what kind of crackers I serve with the cheeseball, I serve SuperSlim Black Sesame Brown Rice Crisps. For the record, I’m not compensated on sponsored by this brand in anyway, I just want to share with you the great products I discover! I’ve purchased them at several grocery stores in the cracker aisle, so they should be fairly easy to find. 

I’d love to hear how this goes over at your next party or family gathering! I bet your friends and family will be shocked it’s dairy-free!

Vegan Cheese Ball

2015-11-17 22:34:04

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Ingredients

1. 1 cup of raw unsalted cashews (soaked for at least 3 hours)
2. 2 Tbsp coconut oil
3. 1 Tbsp lemon juice
4. 1/2 tsp fine grain sea salt
5. 1 Tbsp chopped rosemary
6. 1/4 cup dried canberries
7. 1/4 cup + 1/2 cup chopped walnuts

Instructions

1. Soak raw unsalted cashews in 2 cups of water for at least 3 hours.
2. Once cashews have soaked, drain.
3. Add cashews, coconut oil, lemon juice and sea salt to a high-speed blender and blend until smooth.
4. Remove from blender and transfer into a small bowl.
5. Fold in finely chopped rosemary, chopped cranberries and 1/4 cup of chopped walnuts.
6. Place a large square of plastic wrap on a flat circle and scoop the mixture into the centre of the plastic wrap.
7. Gather the corners of the plastic wrap together and twist the ends together - shape the mixture into a ball.
8. Cool for at least 1 hour or until hardened.
9. Remove from plastic wrap and roll in 1/2 cup of chopped walnuts.
10. Serve with rice crackers.

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