Lemon Cranberry & Pistachio Cashew Cheese Ball

• Vegan
• Gluten free

• Produce

  • 1/3 cup Cranberries, dried
  • 2 tbsp Lemon, zest

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1/4 cup Nutritional yeast
  • 1 Pinch Salt

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 3 cups Cashews, raw
  • 1/3 cup Pistachios

• Liquids

  • 1 Water

Found on theplantstrongvegan.com

Description

Ingredients

• 3 cups Raw Cashews, soaked 2-4 hours*
• ¼ cup Nutritional Yeast
• 3 tbsp Coconut Oil, solid
• ¼ cup Lemon Juice
• 2 tbsp Lemon Zest
• ⅓ cup Pistachios, crushed (to coat)
• ⅓ cup dried Cranberries, roughly chopped (to coat)
• Water, as needed to blend (1 tbsp max.)
• Pinch of Salt

Directions

• Prep ahead by soaking your raw cashews in water, overnight is best but 2-4 hours is sufficient enough.
• Measure and add everything into a food processor (minus the cranberries & pistachios), pulsing until smooth. Scrape down the sides as needed.
• Scoop mixture into the center of plastic wrap and twist to form a ball. Chill for 1-2 hours. You can divide the cashew cheese into two for smaller portions.
• Remove from the fridge and roll in a mixture of dried cranberries and crushed pistachios, until completely covered.
• Cover again with plastic wrap and chill until ready to serve.

Nutrition