Cranberry Crusted Dairy Free Cheese Ball
You will enjoy a sweet and tart combination in this Cranberry Crusted Dairy Free Cheese Ball recipe. This vegan cheese ball is a crowd pleaser packed with flavor!
Servings 32 Tablespoon servings
Ingredients
- 1 cup soaked cashews
- 1 Tbsp coconut oil
- 2 Tbsp nutritional yeast
- 2 Tbsp lemon juice
- 2 tsp amino acids or soy sauce
- 1 green onion
- 1/4 cup diced pineapple
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- salt and pepper to taste
Instructions
- Place the cashews in a bowl, cover with warm water and soak for several hours.
- Once soaked, drain cashews and add to food processor. Add oil, nutritional yeast, lemon juice, amino acids, green onion and pineapple. Blend until creamy and smooth. Add a little water if necessary to achieve creaminess.
- Taste and adjust seasoning as needed, add lemon zest for tartness,,, nutritional yeast for cheesiness, salt and pepper for taste. You could add 1 tsp of maple syrup for sweetness, if desired.
- Place mixture in a cheesecloth or a clean, fine absorbent towel. Gather the corners and twist to wick moisture away. Secure the top with a rubber band. Place in a strainer over a medium bowl. Refrigerate 6 hours or overnight.
- Once chilled and hardened, reform into a all and roll in cranberries and pecans.
- Serve with crackers, cinnamon tortilla chips, or graham crackers. Enjoy!