Vegan "Cheese" Ball
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 15 minutes plus overnight soaking time
- 1 cup raw cashews, soaked overnight
- 1/3 cup nutritional yeast
- 1 teaspoon white miso paste
- 75g/2.65ozs. smoked almonds
- Crackers to serve
Step 1 - Drain and rinse the cashews well. In a high speed blender, blend the cashews, nutritional yeast and miso paste. You don't want to add any water because you want a cream cheese-like texture so you'll just have to pulse, scrape and pulse and scrape. It will take about 5 minutes total. Taste for flavour-if it needs a bit more "cheese" add more nutritional yeast, if it needs more salt add a touch more miso.
Step 2 - Place onto a sheet of cling film and shape into a ball. You can refridgerate this for up to 4 days. When you are ready to serve it, process the almonds until they are finely chopped. Remove the cling film from around the cheese ball and shape it into a ball. Roll it in the tamari almonds and serve with crackers.