Wednesday, January 5, 2011

{CASHEW CHEEZ BALL}

This was delish!  We served it at our New Year's Eve party to very normal, non-vegan people.  It was a hit!

I just doubled this cashew cheeze recipe, processed it for a lot longer to make it creamy, and chilled it for several hours.  Here it is:

2 c. raw cashews
1/2 c. water
5 T. fresh lemon juice (juice from 1 lemon)
1 t. salt
2-4 cloves garlic


1/2 c. cilantro, packed

  • Process all ingredients except the cilantro until very smooth.
  • Add cilantro and process until desired consistency.


  • Line a round mould with saran wrap.  (I used one of my baby's stacker balls.)
  • Fill mould with cheez.
  • Cover and chill for several hours.
  • Turn onto serving tray and remove mould and saran wrap.
  • Brush with water to smooth lines.
  • Serve with vegan crackers.
Note: I roll mine (after it's set) in toasted pecans mixed with black pepper and nutritional yeast. Delish!

1 comment:

jess c. said...

great idea! it looks so good!