When thinking about cheese balls, the holidays often come to mind, but this vegan cheese ball recipe can also be the perfect snack to munch on all week long. Creamy, smooth, and just plain delicious, you'll feel like an artisan cheesemaker when you whip up this delicious recipe!
1 1/2 cup cashews soaked 6 hours (overnight soaking is fine)
1/4 cup NOOCH IT! Cashew Grated Cheeze
2 1/2 tbsp fresh lemon juice
2 tbsp vegan butter (use stick because it's firmer)
1/2 tbsp miso paste
1/4 tsp salt or to taste
Black pepper to taste
2 tbsp finely chopped fresh parsley or cilantro
1/2 tsp dried oregano
1/2 cup finely chopped pecans (or other nut of your choice)
2 tbsp fresh parsley or cilantro, chopped
1 tbsp NOOCH IT! Cashew Grated Cheeze
Drain the cashews after soaking.
In a food processor, add the soaked cashews, lemon juice, coconut oil, NOOCH IT!, miso paste, salt and pepper.
Blend until smooth and creamy. Scraping down the sides of the bowl as needed.
Pour this mixture into a clean bowl and stir in the fresh parsley or cilantro and dried oregano.
Line a small bowl with plastic wrap and place the cheese mixture inside and grab the plastic wrap and twist to make a ball shape.
Place the cheese ball into the fridge for 3-4 hours or until firm.
Mix the pecans, parsley/cilantro and NOOCH IT! in a shallow bowl.
Take the cheese ball out of the plastic wrap and then press/coat in the pecan mixture and sprinkle with extra NOOCH IT!
Serve with your favorite crackers. (Refrigerate cheese ball to enjoy later)