It’s probably pretty obvious by now that I am a big fan of vegan cheese balls!

I love them because they come together really quickly, and are always a crowd pleaser, no matter the crowd!

Not only are the perfect for parties and gatherings, but we often keep them in the fridge for snacking and bagel spreads!

I am also a big fan of sun-dried tomato and basil, so this combo makes for a really delicious, fresh, and flavorful cheese ball!

The cheese ball mixes up quickly and only needs a few hours to set before it is ready to eat! You an also freeze these cheese ball for later! Just thaw and you are ready to go!

INGREDIENTS:

1 cup soaked cashews (unsalted, unroasted) soaked in hot water several hours then drained.
1/2 cup refined coconut oil
1/2 cup sun-dried tomatoes
1-2 teaspoons minced garlic
2 teaspoons light miso paste
1/2 small onion
1/4 cup nutritional yeast
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1 teaspoon fresh basil, or 1/2 teaspoon dried basil

INSTRUCTIONS:

Cut the onion into quarters, and pulse a few times in your high speed blender, or food processor.
Now, add all of the ingredients, minus the sun-dried tomatoes,to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.
Add sun dried tomatoes and pulse just a few times until they are minced up.
Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.
Lay some fresh basil leaves in the bottom of the bowl for garnish if you like.
Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.
Put the cheese balls in the fridge for 3-4 hours to firm up before serving. Store leftover in fridge for up to 5 days.

Serve with crackers, veggies, or on a bagel