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Vegan Cheese Ball with Herbs

A cashew based 'cheese ball" that's dairy free and delicious.
Vegan Cheese Ball with Herbs

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Servings: 4
Total Time: 48 hours
Recipe by: Rae


1 cup raw cashews, soaked for 18-24 hours
1 tsp lemon zest
2 TBSP nutritional yeast
1 tsp garlic, minced
1/4 cup water
1 TBSP white part of green onion, sliced thinly
1 1/2 TBSP olive oil
1 tsp salt
1/4 tsp black pepper
1/4 tsp rosemary, minced
1/4 tsp sage, minced
1/4 tsp thyme, minced
1/4 tsp parsley, chopped
1 bunch greens of green onion, thinly sliced


1. In the food processor combine the drained cashews, lemon zest, nutritional yeast, garlic, water, whites of green onion, olive oil and salt & pepper. Processor for a full 4 minutes, scraping down sides as needed.

2. Add the herbs and pulse to combine.

3. Scrape the "cheese" into a layer of cheese cloth and set into a bowl. Add a second bowl to weigh the cheese down.

4. Store, pressing, in the refrigerator for 6-12 hours.

5. Remove from cheesecloth and form a ball.

6. Roll in green onions and place on a platter.

7. Serve with crackers and/or fresh vegetables.

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Vegan Cheese Ball with Herbs

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