Vegan Cheese Ball with Herbs
Servings: 4
Total Time: 48 hours
Ingredients
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
Directions
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.
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.
