Pistachio-Crusted Vegan Cheese Ball

• Vegan
• Gluten free

• Produce

  • 2 cloves Garlic
  • 2 Limes (2 tablespoons, Juice of
  • 1 sprig Rosemary
  • 1 sprig Thyme

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp White vinegar

• Nuts & Seeds

  • 1 cup Cashews
  • 1/2 cup Pistachios

• Beer, Wine & Liquor

  • 1 tbsp Cooking wine, white

• Liquids

  • 2 tbsp Water

Found on jessicainthekitchen.com

Description

Ingredients

• 1 cup soaked cashews overnight in water
• ¼ teaspoon Salt
• ¼ teaspoon Pepper
• Juice of two limes (2 tablespoons)
• 1 tbsp white vinegar
• 1 tbsp white cooking wine
• 2 cloves garlic
• 2 tablespoons water
• 1 sprig Rosemary, torn into bits
• 1 sprig Thyme, torn into bits
• ½ cup to ¾ cup pistachios, crushed

Directions

• Soak the cashews overnight in your fridge in enough water to cover them.
• Drain water, and add cashews to a food processor. Add in everything except the rosemary, thyme and pistachio. Blend together until creamy and incorporated. The cheese will be spreadable.
• Stir in the rosemary and thyme at this point. Taste the cheeseball and add salt if necessary.
• Spoon the vegan cheese mixture into a cheesecloth, or a very very thin dish towel or even a handkerchief. Wrap into a ball and place ball over a strainer in a bowl. Leave in your fridge to release the excess liquid overnight.
• Remove the cheese ball from the cloth. There should be some liquid drained and the cheese should be more firm. Smooth down the edges of the cheese.
• Place the crushed pistachios in a plate. Roll the cheese around in the place, covering the entire outside with pistachio.
• Serve with crackers and enjoy!