Extra Sharp Raw Vegan Holiday Cheddar Cheeze Ball

Total Time
30mins
Prep 30 mins
Cook 0 mins

If you take this to a potluck, you’d better guard it fiercely so it doesn’t simply disappear while your back is turned. You can serve the cheeseball with any of your favorite raw vegetables, or sliced honeycrisp apples, the combination of the sweet crisp apples and the piquant cheese is amazing. It’s also incredibly good with crackers. You need to soak the cashews and sun dried tomatoes 4-6 hours and also chill the cheeze ball 4-6 hours, so plan accordingly. :) From Chic Vegan.

Ingredients Nutrition

Directions

  1. Pour the soaking water off the cashews and sun-dried tomatoes and then rinse them with fresh purified water. Drain well. Place the cashews and the tomatoes in a food processor or high powered blender and pulse until they start to form a paste, scraping down the sides as necessary. Add all of the seasonings and pulse until thoroughly combined. Add the coconut oil. Blend or process until the mixture is completely smooth, scraping down the sides occasionally. This process takes up to 10 minutes in a food processor and a few minutes in a power blender. Scrape the soft cheese into a container. Cover and refrigerate for 4-6 hours or until the cheese is quite firm. Scrape the cheese out of the container and place onto a clean surface. With your hands, form the cheese into a ball. See note below for topping/variation ideas.
  2. Notes
  3. The organic unrefined coconut oil does leave a very slight coconut flavor in the finished product. If you prefer, you can use refined coconut oil for no coconut aftertaste.
  4. The cheese ball can be served as is or rolled in any variety of chopped nuts and or herbs. I used sliced almonds, but walnut pieces or pecan pieces with some fresh minced parsley, thyme or sage would be amazing.
  5. The cheese ball gets softer as it reaches room temperature, so it’s best if it’s kept chilled until immediately before use.