Sauces, spreads and dips

Cashew nut cheese ball

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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 1 tsp onion powder ½ tsp smoked paprika ½ tsp ground mustard seed (opt) ¼ tsp turmeric 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.

Source: Cathy Duffield