Angel Food Cheese Ball
Recipe by Angel Food Co.Servings
4
servingsPrep time
10
minutesIngredients
2 x 240 g Angel Food plant-based cream cheese (room temperature)
• 6 - 8 pieces of crystallised ginger (c. 50 g)
• 3 small sweet gherkins (c. 40 g)
• ¼ cup dried cranberries or other dried fruit
• 227 g tin of crushed pineapple in juice
• 70 g chopped peanuts
• 2 Tbsp sherry (you could also use brandy, or if you want it to be alcohol-free, use some of the juice from the can of pineapple)
Directions
- Grate the cream cheese (preferable) or cut into small pieces (next best option!).
- Chop ginger, gherkins and dried fruit finely.
- Drain the pineapple, squeezing to remove as much juice as possible.
- Mix all ingredients except the chopped peanuts in a large bowl.
- Place the chopped peanuts in a large, shallow bowl and set aside.
- With clean hands (obviously!) mix everything together. If the cream cheese is too cold this will be a bit tricky, so leave it on the bench to come to room temperature.
- When everything is well mixed, form into as round a ball as possible.
- Roll the ball in the chopped nuts until it’s completely covered.
- Place on a serving plate if you’re using it straight away, or store in a covered container in the fridge (wrap in cling film if you don’t have a suitable sized container).
- Remove from the fridge an hour before serving.
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