cheesy cashew ball with herbs
Rated 3.5 stars by 2 users
Category
holiday
cheesy cashew ball with herbs featuring cashews, Himalayan pink salt, nutritional yeast, and pecans
Ingredients
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1 cup raw cashews (150g), soaked in hot water for 1-hour
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2 tbsp freshly squeezed lemon juice
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2 tbsp coconut oil
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½ tbsp white miso paste
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¼ tsp Himalayan pink salt
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¼ tsp paprika
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⅛ tsp cayenne pepper
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1 tbsp Dijon mustard
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2 tbsp nutritional yeast
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1 clove garlic, crushed
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1 tbsp water
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1 tbsp fresh basil, chopped
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2 tbsp fresh chives, divided
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¼ 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 it’s 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 don’t substitute it with other oils. If you’re 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 months—thaw in the fridge before serving.
