Pistachio-Crusted Vegan Cheese Ball
Ingredients
-
1
cup
cashews
-
¼
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
2
tablespoons
lime juice
-
1
tablespoon
white vinegar
-
1
tablespoon
white cooking wine or vegetable stock or vinegar
-
2
cloves
garlic
-
2
tablespoons
water
-
1
sprig
rosemary, torn into bits
-
1
sprig
thyme, torn into bits
-
½ to ¾
cup
pistachios, finely crushed
Instructions
- Boil cashews for 5 minutes, then discard the liquid or soak them overnight.
- Drain the cashews and add them to a food processor with salt, pepper, lime juice, vinegar, cooking wine/stock, garlic, and water, blending until creamy.
- Stir in the rosemary and thyme, adjusting salt to taste.
- Spoon the mixture into a cheesecloth, wrap it into a ball, and place it over a strainer in a bowl to drain overnight in the fridge.
- Remove the cheese ball from the cloth and smooth the edges.
- Roll the cheese ball in crushed pistachios until fully coated.
- Serve with crackers.
Nutrition Facts (estimated)
Servings
5 servings
Calories
225
Total fat
17g
Total carbohydrates
15g
Total protein
7g
Sodium
121mg
Cholesterol
0mg
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