This vegan cheese ball has the perfect amount of smokiness. It has a little bit of heat from green chiles. It slices nicely for crackers and is soft and creamy when left out. It is perfect for a party!
Ingredients
For the cheese base
- 2 cups raw cashews, soaked and drained
- 1/4 cup nutritional yeast
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water (adjust as needed)
For the coating
- 1/2 cup finely chopped nuts (almonds, pecans, walnuts, etc.)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
Instructions
- In a food processor, combine soaked cashews, nutritional yeast, lemon juice, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper.
- Pulse the mixture, gradually adding water until you achieve a smooth and creamy consistency. You might need more or less water depending on your desired texture.
- Taste and adjust the seasoning, adding more cayenne pepper for extra spiciness if desired.
- Once the mixture is smooth and well-seasoned, transfer it to a bowl and refrigerate for about 1-2 hours to firm up.
- In a shallow bowl, mix the finely chopped nuts, smoked paprika, and cayenne pepper for the coating.
- After the cheese mixture has chilled and firmed up, take it out of the refrigerator. Shape it into a ball using your hands.
- Roll the cheese ball in the nut coating mixture, pressing gently to ensure the coating sticks to the ball.
- Place the coated cheese ball on a serving dish. You can serve it immediately or refrigerate until ready to serve.
Nutrition Facts
- Calories: 180-220 calories
- Total Fat: 14-18g
- Saturated Fat: 2-3g
- Carbohydrates: Around 10-12g
- Fiber: Approximately 2-3g
- Protein: Around 6-8g
- Sodium: Approximately 150-200mg
