Jalapeno Cashew “Cheese” Ball | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Easy, flavorful no-cook vegan “cheese” ball—perfect for entertaining or light summer meals

Preparation: 20 minutes + soaking time

Print this recipe

Ingredients:

• 1 cup raw cashews, soaked in hot water for a few hours or overnight
• 2 tablespoons nutritional yeast
• juice from 1 lemon (3 tablespoons)
• 2 tablespoons coconut oil
• 2 1/2 teaspoons shiro (white) miso paste
• 1 clove garlic, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 to 1/2 teaspoon ground cayenne, to taste
• 1/4 teaspoon sea salt
• 1 large or 2 small jalapeños, seeded and minced

Instructions:

• Drain the cashews and add to a food processor. Add the nutritional yeast, lemon juice, coconut oil, miso paste, garlic, paprika, turmeric, cayenne, and salt. Process until very smooth and creamy. Add the jalapeños, and pulse a few more times to combine.

• Line a small bowl with plastic wrap and scoop the cashew mixture into the bowl. Gather up the sides of the plastic wrap and shape into a firm ball. Seal and transfer to a refrigerator and chill until firm, preferably overnight.

• Remove the cashew ball from the plastic wrap and put back into the bowl. Serve with chopped vegetables and crackers. Store the remaining cashew cheese covered in plastic wrap in a refrigerator for up to 3 days.

Makes 2 cups