Spicy Vegan Cheese Ball

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.