Vegan Cheese Ball
320kcal
Ingredients
- 1 cup raw cashews soaked in water for 4 hours and drained
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped toasted pecans
Equipment
- food processor
- Plastic wrap
Method
- In a food processor, combine the soaked cashews, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Process until smooth and creamy, scraping down the sides as needed. The mixture should resemble a thick spreadable cheese.
- Transfer the mixture to a medium bowl and cover it with plastic wrap. Refrigerate for at least 1 hour to firm up.
- Remove the mixture from the refrigerator and use clean hands to shape it into a rounded ball. Place the ball on a plate or small tray.
- In a shallow dish, mix the chopped parsley and toasted pecans. Roll the cheese ball in the mixture, pressing gently to coat it evenly on all sides.
- Serve immediately or refrigerate until ready to serve. Allow the cheese ball to sit at room temperature for 10 minutes before serving for the best texture.
Nutrition
Calories320kcalCarbohydrates15gProtein8gFat25gSaturated Fat4gPolyunsaturated Fat6gMonounsaturated Fat12gSodium480mgPotassium350mgFiber4gSugar3gVitamin A500IUVitamin C12mgCalcium40mgIron2.5mg
Notes
Allow the cheese ball to sit at room temperature for 10 minutes before serving for the best texture.