I am currently in vacation mode, and by time you see this post I will be halfway through my vacation. I really pushed myself and worked hard this month to make sure you would have a new recipe to check out even though I will be gone, so I really hope you love it.
This is an easy recipe that you’ll only need 7-ingredients to make! Honestly it is a little time consuming considering you have to wait for the cashews to soak and then for the cheese ball to firm up, but in my opinion it is worth it because it stays good up to 5 days when kept covered, in the refrigerator. The possibilities are endless, spread on a bagel, crackers, toasted bread, use on sandwiches, or my favorite idea; have a wine and “cheese” party.
This Jalapeño Cashew Cheese Ball is;
1 3/4 Cups Cashews
4 ounces Plain vegan cream cheese style spread
3 Tablespoons Nutritional yeast
1/2 Teaspoon Sea Salt
1/2 Teaspoon Garlic powder
1/4 Teaspoon Onion powder
1 Jalapeño, Chopped
Soak cashews in cool water 4 hours or overnight (overnight preferred). Drain, and rinse.
Blend soaked cashews in a food processor until a coarse paste forms. Add in vegan cream cheese, salt, garlic powder, onion powder, and jalapeño. Blend until smooth and creamy (3-5 minutes), stopping to scrap down sides of food processor frequently.
Place a fine mesh strainer over a bowl that the strainer fits into but doesn’t touch the bottom of. Line strainer with 2-3 layers of cheese cloth.
Spread Jalapeño cashew cheese into the cheese cloth lined strainer. Take corners of cheese cloth and twist together until slightly tight around the jalapeño cashew cheese, secure twisted corners with a clip or rubber band.
Refrigerate overnight or until firm.
Gently peel off cheese cloth. Using dampened hands, form cheese into a ball.
Garnish with coarse sea salt, Nutritional yeast, and/or chopped Jalapeño if desired.
Keep leftovers in refrigerator, covered, up to 5 days.