cheesy cashew ball with herbs
holiday
cheesy cashew ball with herbs featuring cashews, Himalayan pink salt, nutritional yeast, and pecans
Ingredients
- 1 cup raw cashews (150g), soaked in hot water for 1-hour
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp coconut oil
- Β½ tbsp white miso paste
- ΒΌ tsp Himalayan pink salt
- ΒΌ tsp paprika
- β tsp cayenne pepper
- 1 tbsp Dijon mustard
- 2 tbsp nutritional yeast
- 1 clove garlic, crushed
- 1 tbsp water
- 1 tbsp fresh basil, chopped
- 2 tbsp fresh chives, divided
- ΒΌ cup raw pecans, crushed
Directions
- Soak the Cashews: Place the raw cashews in a bowl and cover with boiling water. Let them soak for 1 hour.
- Blend the Ingredients: Drain the cashews and transfer them to a blender. Add the lemon juice, coconut oil, miso paste, salt, paprika, cayenne pepper, Dijon mustard, nutritional yeast, garlic, and water. Blend until the mixture is smooth and creamy.
- Mix with Herbs: Transfer the blended mixture to a bowl and fold in the chopped basil and 1 tablespoon of chives.
- Shape the Cheese Ball: Line a small bowl with plastic wrap, spoon in the cashew mixture, and twist the plastic wrap to form a ball shape. Place the bowl in the freezer for 1 hour to set.
- Prepare the Pecan Coating: While the cheese is setting, crush the pecans and combine them with the remaining tablespoon of chives in a wide bowl.
- Coat the Cheese Ball: After the cheese has set, remove it from the freezer and carefully unwrap it. Roll the cheese ball in the pecan-chive mixture, ensuring itβs evenly coated.
- Chill and Serve: Place the cheese ball back in the original bowl and refrigerate for 30 minutes, or until you're ready to serve. Serve with crackers, bread, veggies, or tortilla chips.
Notes
- Soaking the Cashews: Soaking the cashews ensures they blend smoothly, creating the thick texture needed for this cheese ball.
- Allergy Substitutions: If you're allergic to cashews, try slivered or blanched almonds instead, soaked just like the cashews. The texture will differ but still be delicious.
- Coconut Oil: Use either virgin or refined coconut oil, but donβt substitute it with other oils. If youβre avoiding oils altogether, you can omit it.
- White Miso Paste: No miso? You can swap it with tomato paste, tahini, or soy sauce.
- Nutritional Yeast: This gives a cheesy flavor, but it can be left out if necessary.
- Make Ahead: Prepare this cheese ball ahead of time and store it in the fridge for up to 2 days before serving.
- Storage: Leftovers will keep in the fridge for up to a week in a sealed container. It can also be frozen for up to 2 monthsβthaw in the fridge before serving.
