Cashew Cheese BallCourse: Spreads, dipsCuisine: EuropeanDifficulty: Medium
1½ cups cashews, soaked in water for 4 to 6 hours
2 Tbsp (packed) sun-dried tomatoes, sliced and soaked with the cashews
1 Tbsp (heaped) white miso
1 Tbsp apple cider vinegar
2 Tbsp savoury yeast and 1 tsp onion powder
½ tsp smoked paprika and ½ tsp ground mustard seed (opt)
¼ tsp turmeric and pinch cayenne powder
1 tsp salt, preferably sea or Himalayan
¼ cup unrefined coconut oil, melted
Walnut halves or pieces, or slivers of your choice of nut
- Drain and rinse the cashews and sun-dried tomatoes, and blend in a food processor until very smooth.
- Add all remaining ingredients, except the coconut oil, and process well. Gradually add in the oil, and continue to blend.
- Place in a covered bowl in the refrigerator to harden for 4 to 6 hours. Shape into a ball and press in the walnut pieces..
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