Cashew Cheese Ball
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
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