Ingredients
Main Ingredients
- 2 cups raw cashews
- 3 tablespoons lemon juice
- 1 tablespoon mellow white miso paste
- 3 tablespoons nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon dried dill (or 1-2 tablespoons fresh dill)
- 4 ounces vegan cream cheese (1/2 of a 8 ounce container)
- 1/2 cup pecans, chopped small
Instructions
- Soak Cashews: In a medium bowl, cover the raw cashews with boiling hot water and let them soak for 5 minutes to soften and prepare them for blending.
- Blend Base Ingredients: Drain the cashews, then add them to a food processor along with lemon juice, miso paste, nutritional yeast, onion powder, garlic powder, paprika, salt, and dill. Blend until very smooth, about 1-2 minutes, scraping down the sides as needed to ensure an even texture.
- Add Vegan Cream Cheese: Add the vegan cream cheese to the blended mixture, and blend again until the mixture becomes very creamy and smooth. Taste and adjust seasonings as desired for bold flavor.
- Form Cheese Ball: Place a clean tea towel in a small to medium bowl, scoop the cheese mixture into the towel, then gather and twist the corners gently to form a compact ball.
- Chill: Refrigerate the wrapped cheese ball for 4-6 hours or overnight to allow it to firm up and develop flavor.
- Coat with Pecans: Once chilled and firm, unwrap the cheese ball and roll it in the chopped pecans until the surface is fully coated.
- Serve: Serve with crackers and fresh vegetables like carrot sticks, celery, and cucumber slices. Enjoy this delicious vegan appetizer!
- Storage: The cheese ball will remain firm for a few hours at room temperature but should be returned to the refrigerator when not serving. Cover with plastic wrap to store. Leftovers can be kept refrigerated for 4-5 days.
Notes
- Soaking cashews briefly softens them for a smoother blend; do not skip this step.
- Adjust seasoning to your taste; adding a bit more salt or lemon juice can enhance tanginess and depth.
- If you don’t have miso paste, you can substitute with a small amount of soy sauce for umami depth, though flavor will vary.
- Fresh dill offers a brighter herbal note compared to dried; use according to availability and preference.
- For nut-free option, consider using sunflower seeds instead of cashews and pecans.
- The cheese ball can be made a day ahead to save time and improve flavor melding.
- Serve with a variety of dippers such as crackers, sliced baguette, or raw veggies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
