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My Cashew “Cheese” Ball has a surprisingly cheesy taste and the roasted garlic contains a great aromatic note. You can easily prepare it if you want to use it at a vegan cheese platter party (along with my two non-veg recipes for vegan cheese and herbal cream, perhaps?) and it’ll keep you in the fridge for a week without a hitch.
Ingredients
1 cup cashews, soaked
2 tablespoons lemon juice
2 tablespoons of yeast flakes
2 tablespoons coconut oil
2 tablespoons of vegetable milk
1 clove of garlic, roasted
¼ teaspoon salt
Optional: herbs, nuts or dried fruits for decoration.
Cashew “Cheese” Ball
Preparation
Roast the garlic: cut a whole tuber of garlic on the bottom, coat it with a little oil and roast it at 200 ° C for about 20-30 minutes in the oven. Then you can squeeze the roasted garlic cloves out of the bowl and either store the remains in oil in the refrigerator or freeze them for later. Place all ingredients in a blender or jar that fits your blender and puree the mixture until creamy. Fill the ready-mixed “cheese” in a greased bowl and put in the fridge for at least 30 minutes. Form the cashew cheese into a ball with your hands and roll it into herbs, nuts or dried fruits.
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