Lemon Cranberrty and Pistachio Cashew Cheese Ball

The perfect addition to any holiday party spread! Serve with fresh veggie sticks, figs and brown rice crackers. Author: Margaret Recipe type: Appetizer, Spread, Side Cuisine: Gluten-free, Vegan, Soy-free Serves: 2 small, 1 large

Photo by Judi B.

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

1

ball

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

1

servings

Ingredients

  • Ingredients

  • 3

    cups Raw Cashews, soaked 2-4 hours*

  • 1/4

    cup Nutritional Yeast

  • 3

    tbsp Coconut Oil, solid

  • 1/4

    cup Lemon Juice

  • 2

    tbsp Lemon Zest

  • 1/3

    cup Pistachios, crushed (to coat)

  • 1/3

    cup dried Cranberries, roughly chopped (to coat)

  • Water, as needed to blend (1 tbsp max.)

  • Pinch of Salt

Directions

Prep ahead by soaking your raw cashews in water, overnight is best but 2-4 hours is sufficient enough. Measure and add everything into a food processor (minus the cranberries & pistachios), pulsing until smooth. Scrape down the sides as needed. Scoop mixture into the center of plastic wrap and twist to form a ball. Chill for 1-2 hours. You can divide the cashew cheese into two for smaller portions. Remove from the fridge and roll in a mixture of dried cranberries and crushed pistachios, until completely covered. Cover again with plastic wrap and chill until ready to serve. Notes Will keep for up to 7-10 days, wrapped and refrigerated.

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