Dairy Free Cheese Ball
Ingredients
Blender ingredients:
½ cup raw cashew pieces soaked in hot water and rinsed
¼ cup refined coconut oil
1 tsp nutritional yeast flakes
1 ¼ tsp sea salt
1 Tbsp Agar powder
Just before blending add:
1 cup water Hot – just boiled
After blending above ingredients until smooth:
1 tbsp fresh chopped chives or 2 tsp dried
After chilling cheese ball:
…€œ cup walnuts finely chopped
Cooking Instructions
Soak cashews in hot water for 5 minutes. Then rinse and drain.
Add cashews to blender with refined coconut oil, nutritional yeast flakes, salt and agar powder.
Boil 1 cup water, add (carefully!) to blender, make sure the blender lid is on tight and blend until completely smooth. Stop to scrape down sides of the blender if needed.
Once finished blending, add chopped chives and pulse blender once or twice to incorporate.
Pour cheese into rounded bowl and smooth surface. Place in refrigerator for an hour or so.
Use a butter knife to flip cooled cheese onto plastic wrap or piece of cheese cloth. Gather ends of wrap or cloth and twist gently to form a ball.
Tuck twisted end under cheese ball, return to bowl and refrigerate for about 6 hours or overnight.
Carefully uncover cheese ball and roll in finely chopped walnuts. Serve immediately or return uncovered to refrigerator to further dry the cheese for several hours.
Store leftover cheese ball in covered container in refrigerator for about a week.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)