Cashew Cheese Ball

Cashew Cheese


1½ cups cashews, soaked in water for
4 to 6 hours

2 Tbsp (packed) sun-dried tomatoes,
sliced and soaked with the cashews

1 Tbsp (heaped) white miso

1 Tbsp apple cider vinegar

2 Tbsp savoury yeast and 1 tsp onion powder

½ tsp smoked paprika and ½ tsp ground mustard seed (opt)

¼ tsp turmeric and pinch cayenne powder

1 tsp salt, preferably sea or Himalayan

¼ cup unrefined coconut oil, melted

Walnut halves or pieces, or slivers of your choice of nut



Drain and rinse the cashews and sun-dried tomatoes, and blend in a food processor until very smooth.

Add all remaining ingredients, except the coconut oil, and process well. Gradually add in the oil, and continue to blend.

Place in a covered bowl in the refrigerator to harden for 4 to 6 hours. Shape into a ball and press in the walnut pieces..


Source: Cathy Duffield