Vegan Bruschetta Cheese Ball
Ingredients
The cheese ball
-
1
cup
raw cashews
-
3
tablespoons
distilled white vinegar
-
1
teaspoon
garlic, chopped
-
½
teaspoon
sea salt
-
¼
teaspoon
ground mustard
-
¼
cup
fresh tomatoes, chopped
-
2
tablespoons
fresh basil, sliced
-
2
tablespoons
sundried tomatoes, chopped
The breadcrumb topping
-
½
cup
breadcrumbs
-
2
tablespoons
fresh basil, sliced
-
2
tablespoons
sundried tomatoes, chopped
-
½
teaspoon
sea salt
Instructions
- Grind the cashews in a food processor until finely powdered.
- Add vinegar, garlic, salt, and mustard, then blend until smooth, scraping the sides as needed.
- Pulse in fresh tomatoes, basil, and sundried tomatoes to incorporate texture.
- Transfer the mixture to cheese cloth, wrap it into a ball, and secure it with a rubber band.
- Place the wrapped ball in a mesh strainer over a bowl and refrigerate for at least 4-6 hours, preferably overnight.
- To make the breadcrumb topping, heat all topping ingredients in a pan over medium-low, stirring until browned.
- Once the cheese ball is ready, roll it in the breadcrumb topping to coat.
- Serve with crackers and veggies.
Nutrition Facts (estimated)
Servings
6
Calories
158
Total fat
9g
Total carbohydrates
14g
Total protein
5g
Sodium
184mg
Cholesterol
0mg
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