Viral Vegan Cheeseball: The Ultimate Party Dip!
Vegan cheeseball: craft this zesty, creamy cashew-based party appetizer in minutes. Perfect for any gathering, it's a delicious plant-based delight.
Ingredients
- 2 cups raw cashews
- 8 oz container vegan cream cheese
- zest of 1 lemon
- 4-5 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- pinch cayenne pepper
- 1/2 teaspoon salt
Instructions
- Place the cashews in a bowl and cover with water. Let sit at room temperature for 6 hours or cover and refrigerate overnight.
- Place the soaked cashews, cream cheese, lemon zest, lemon juice, nutritional yeast, onion powder, garlic powder, paprika, cayenne pepper and salt in the food processor. Process until completely smooth, about 1-2 minutes.
- Add the olives and pulse to combine, about 10 pulses. Place a strainer over a bowl and line it with a thin dishcloth or cheesecloth. Scoop the cheese mixture out into the bowl and shape into a ball. Cover and refrigerate for at least 6 hours and preferably overnight. (This can be made up to 3 days in advance.)
- Coat the cheeseball in the toasted pecans, pressing them lightly into the surface. Serve with your favorite crackers. Enjoy!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.