Herb Crusted Cashew Cheese Ball
Easy delicious cheese, naturally gluten & dairy free.. made with cashews for a healthy yet mouthwatering cheese.
Prep Time
3 hours
Cook Time
40 minutes
An easy take on the classic cheeseball, perfect for a communal grazing table at your next celebration.
Ingredients
-
130g or 1 cup raw cashews
-
5g or 1 tsp garlic flakes
- 6g or 1 Tbsp nutritional yeast
-
1 generous pinch of salt (to taste)
-
3g or 1 tsp tapioca flour
- 1 Tbsp coconut oil
- 120g or ½ cup water
-
6g or 2 Tbsp Italian mixed herbs
Directions
- Place the cashews into a medium bowl and cover with boiling water. Soak for at least 30 minutes and then strain.
- Add all of the ingredients (except the Italian herbs) to a high speed blender and blitz until smooth and creamy.
- Pour the cashew cheese mixture into a small saucepan and heat on a medium to low heat.
- Stir using a spatula for 5-10 minutes. The mixture will become thick and will hold together.
- Line a small bowl with baking powder and press the mixture into it.
- Fold the paper over to conceal the cheese.
Refrigerate for at least 3 hours or until the cheese sets (it will still be soft but should hold its shape).
- Place the Italian herbs onto a plate, unwrap the cheese and roll it gently in the italian herbs to coat the outside.
- Serve with fresh sourdough or homemade crackers.
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