Dilled Vegan Almond Cheese Ball

• Vegan
• Gluten free

• Produce

  • 3 tbsp Dill, Fresh
  • 1 Garlic clove, large

• Condiments

  • 1/4 cup Lemon juice, fresh

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Almonds
  • 1 cup Cashews, raw

• Liquids

  • 1/2 cup Water

Found on delishknowledge.com

Description

Directions

• Place the cashews and almonds in a bowl and cover with water. Let sit for at least 4 hours, or overnight. Alternatively, you can add hot water to the nuts for a quick 30 minute soak, though I only recommend this option if you have a high-powered blender to use afterwards. 
• Drain and rinse the nuts, then add to a blender with the lemon juice and zest, garlic, nutritional yeast, salt, olive oil and 1/2 cup water. Blend until very creamy and smooth, about 2-3 minutes depending on the power of your blender. The mixture should be fairly thick, but pourable. If you need more liquid, add 1 tbsp. at a time, blending as you go. 
• Line a fine mesh colander with cheesecloth or a thin towel (like a flour sack towel) and place over a bowl. Add the cashew mixture to the center of the cloth and wrap tightly, sealing with a rubber band at the top. 
• Place the entire mixture in the fridge to set and excess liquid drip off, about 4-5 hours. 
• Before serving, unwrap and cover with fresh dill. 
• Serve with veggies, crackers or whatever you like! If youve got leftovers, try blending with a bit of sauce or broth to create a super creamy pasta sauce.