Vegan cheese balls are so easy to make, and pretty quick too.

Combining cashews, herbs, and some pantry staples, you can make a delicious vegan cheese ball at home in no time at all.

You can use a high speed blender or a food processor to make this recipe. You just need something powerful enough to completely break the cashews down until they are creamy and smooth.

You will actually get 2 -3 cheese balls out of this recipe and they will keep in the fridge for about a week. So even though you are using cashews, it is pretty affordable recipe for the amount of cheese you get in the end!

If you are allergic to cashews or are just not a big fan, you can also use sunflower seeds. Use the same quantity and follow the same instructions as you would for the cashews.

Also make sure to use filtered or refined coconut oil in this recipe. It is often labeled as has no coconut flavor unlike regular coconut oil. You can use regular coconut oil just be aware that it will alter the favor of the cheese ball.

This vegan cheese ball uses green onion, lemon and a mix of herbs to make it zesty and deliciously flavorful. You could toss in any herb you have on hand. I often toss in some fresh dill or sometimes cilantro if I have any on hand. Use what you have or what you like!

This herbed vegan cheese ball is perfect for serving with cracker, veggies, or it is even delicious spread on a sandwich. It is also pretty tasty on top of some grilled portobello mushrooms or tofu!!

INGREDIENTS:

1 cup cashews, soaked in hot water for a few hours or microwaved for 3 minutes, then drained
1/2 cup filtered coconut oil
2-3 teaspoons minced garlic depending on preference
2 teaspoons dijon mustard
3 tablespoons nutritional yeast
Juice from 1 lemon
1 tablespoon apple cider vinegar
3 green onions, chopped
3 tablespoons, chopped fresh parsley
1 teaspoon salt

COOKING INSTRUCTIONS:

Add all of the ingredients EXCEPT green onions and parsley to a high speed blender or food processor (I actually prefer a food processor for this).
Process until the mixture is completely smooth. I have noticed because of the volume of the mix, it takes some doing in the vitamix. If using a vitamix you will have to scrape the sides down several times, and use your plunger to keep pushing the mixture down while it blends. It will work, it will just take some time.
Once mixture is completely smooth, drop in your onions and parsley, and pulse until the greens are broken down and incorporated.
Line 2 small bowls, or larger ramekins with enough plastic wrap that it hangs over the sides a good bit.
Evenly divide the mixture between the bowls, pull up the plastic wrap and twist at the top, sealing up the cheese.
Refrigerate for 3 - 4 hours, or until the cheese is firm. If you are in a hurry, you can pop it in the freezer for a bit, then transfer it to the fridge.
Store the cheese ball in an airtight container in the fridge for up to a week.

Yields 2 cheese balls.