Vegan Cheese Ball with Herbs

• Vegan
• Gluten free

• Produce

  • 1 tbsp Basil
  • 1 tbsp Chives
  • 1 clove Garlic
  • 1 tbsp Parsley

• Condiments

  • 1 tbsp Chickpea miso or gluten-free mellow white miso

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 2 1/2 cup Cashews, raw
  • 1/4 cup Walnuts

• Liquids

  • 3 tbsp Water

Found on catchingseeds.com

Description

Directions

• Drain and rinse the cashews. Add them into a food processor fitted with the S blade. Add in the miso, coconut oil, nutritional yeast, water, garlic, and salt. Process until super smooth, scraping down the sides as necessary.
• Transfer the mixture into a bowl and stir in the herbs.
• Place a fine mesh strainer over a bowl and line it with cheese cloth or a thin dish towel. Spoon the cheese mixture into the cheesecloth. Gather the corners and twist the top gently to form the cheese into a round ball. Place in the fridge overnight.
• The next morning, unwrap the cheeseball and form into more of a ball shape with your hands, if needed. Using your hands, press the chopped walnuts into the cheeseball to cover. Serve with your favorite crackers.