Vegan Lentil Cashew Holiday Cheese Ball

• Vegan
• Gluten free

• Produce

  • 1/4 cup Cranberries, dried
  • 1 tbsp Garlic
  • 1/2 tsp Garlic powder
  • 1/2 Lemon, Zest and juice of
  • 1/4 tsp Onion powder
  • 1 tbsp Rosemary, Fresh
  • 3/4 cup Split red lentils, cooked

• Condiments

  • 1/2 tsp Mustard, prepared

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Cashews
  • 1/4 cup Pumpkin seeds

Found on exsloth.com

Description

Ingredients

• 1 cup cashews, soaked overnight
• ¾ cup cooked split red lentils
• 1 tbsp minced garlic
• ½ tsp garlic powder
• ¼ tsp onion powder
• zest and juice of half a lemon
• 2 tbsp nutritional yeast
• ½ tsp prepared mustard
• 2 tbsp coconut oil, solid or room temp, not melted
• 1 tbsp fresh rosemary, finely chopped
• ¼ tsp salt, more or less to taste
• Optional: 2 tbsp dried cranberries
• ¼ cup dried cranberries
• ¼ cup pumpkin seeds

Directions

• Add 1 cup raw cashews to a glass bowl or jar and cover with cool water. Cover with plastic wrap or a lid and place in the refrigerator to soak overnight or for at least 6 hours*
• If not using already cooked lentils, cook according to package directions and allow to cool fully before beginning to make cheese
• Once the cashews are soaked and the cooked lentils have cooled, drain and rinse the cashews then add them to the bowl of your food processor
• Add the remaining cheese ball ingredients, expect the cranberries and process until smooth, scraping down the sides as needed
• If there isnt enough liquid to get it going add up to a tablespoon more liquid, either lemon juice or coconut oil, but try not to add too much as this will prolong the time it takes for the cheese ball to set
• Once the cheese is smooth and creamy add the cranberries and pulse a few times to incorporate
• Taste and adjust seasonings as necessary
• Scoop the cashew cheese mixture into a bowl wrapped with plastic wrap
• Gather up the sides of the plastic and twist to form a ball
• Place the bowl in the fridge and allow the cheese to set and firm up for 3 - 6 hours or until it holds its shape when removed from the plastic wrap
• When firm, remove the cheese ball from the plastic wrap and shape as desired
• Press the dried cranberries and pumpkin seeds onto the outside of the ball
• You can serve immediately or wrap in plastic again and refrigerate until needed
• Serve with crackers, chips and wine. Leftovers should last for about a week in the fridge