Brian's Vegan Cheez Ball (Vegan)

1 C. raw cashews

2 Tbsp lemon juice, freshly squeezed

2 Tbsp. coconut oil (can be omitted)

1/2 Tbsp. white miso paste

1/4 tsp. salt

1/4 tsp. paprika

1/8 tsp. cayenne pepper

1 Tbsp. Dijon mustard

2 Tbsp. nutritional yeast

1 clove garlic, crushed

1 Tbsp. water

1 Tbsp fresh basil, finely chopped

2 Tbsp. fresh chives, divided

1/4 C. crushed roasted salted almonds

1) Place the raw cashews into a bowl and pour over them boiling hot water from the kettle. Leave them to soak for one hour.

2) Drain the cashews and add to the blender along with lemon juice, coconut oil, miso p paste, salt, paprika, cayenne pepper, dijon mustard, nutritional yeast, crushed garlic, and water, and blend until smooth.

3) Transfer the mixture to a mixing bowl and stir in fresh chopped basil and 1 Tbsp. of chopped chives.

4) Line a small bowl with plastic wrap and spoon the mixture into the bowl. Twist the plastic wrap to seal it, creating a ball shape.

5) Place the bowl with your cheese ball into the freezer for 1 hour to set.

6) While the cheese is setting, crush roasted and salted almonds and place them into a wide bowl.

7) Add the remaining 1 Tbsp. chopped chives and mix in with the crushed almonds.

8) After 1 hour, remove the cheese ball from the freezer and gently remove the plastic wrap.

9) Gently roll the cheese ball in the crushed almonds and chilies, making sure the ball is evenly coated.

10) Return the cheese ball to the small bowl that it sat in and refrigerate for 30 minutes or until you're ready to serve.

11) Serve with crackers, breads, veggies, or tortilla chips.

NOTES:

Smoking the cashews is essential for easy blending.

Walnutes or blanched almonds can be used if allergic to cashews. Taste and texture will be different, but still delicious.

It's fine to limit the oil entirely, or use olive oil or coconut oil.

This is fine to make ahead for a couple of days before you need to serve tit.

Ball can be stored in the fridge for a week, or frozen for up to two months.