Spicy Vegan Pimento Cheese Ball
Ingredients
The cheese
-
2
cups
raw cashews
-
2
cloves
garlic, minced
-
½
tsp
garlic powder
-
1
medium
lemon, zested and juiced
-
3-4
Tbsp
nutritional yeast
-
½
tsp
sea salt
-
2
Tbsp
olive oil
-
4
oz.
vegan cream cheese
-
1
4-oz. jar
pimento peppers, drained
-
½
tsp
smoked paprika
-
⅛
tsp
cayenne pepper (optional)
For coating (optional)
-
¼
cup
chopped raw walnuts or pecans
-
1
Tbsp
nutritional yeast
-
1
tsp
smoked paprika
-
1
tsp
chili powder
-
1
pinch
cayenne pepper
-
1
pinch
sea salt
Instructions
- Soak the cashews in water overnight or for at least 6 hours.
- Drain the cashews and add them to a food processor with garlic, garlic powder, lemon zest, lemon juice, nutritional yeast, salt, and olive oil. Blend until creamy.
- Add vegan cream cheese, pimento peppers, smoked paprika, and cayenne pepper to the mixture. Blend until smooth.
- Taste and adjust seasonings as needed.
- Prepare a fine mesh strainer with cheesecloth over a bowl. Scoop the cheese mixture onto the cheesecloth and shape it into a disc. Secure it with a rubber band.
- Refrigerate for at least 6 hours, preferably 12-24 hours, to firm up.
- To serve, unwrap the cheese from the cheesecloth and place it on a serving platter.
- If desired, mix the coating ingredients and roll the cheese ball in the mixture.
- Enjoy with crackers, vegetables, or tortilla chips.
Nutrition Facts (estimated)
Servings
20
Calories
106
Total fat
9g
Total carbohydrates
5.1g
Total protein
2.6g
Sodium
66mg
Cholesterol
0mg
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