Vegan Cheeseballs

Serving Size 12

Prep Time 4 hrs 20 min mins

Cook Time empty mins

Difficulty Easy

Ingredients

Base:

  • 1 package Nasoya Extra Firm Tofu ​
  • ½ cup refined coconut oil ​
  • 1 tbsp apple cider vinegar ​
  • 1 tsp nutritional yeast ​
  • 1 tsp salt ​
  • 1 cup raw cashews
  • 1/4 cup canned coconut milk, full fat
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon granulated garlic
  • 3/4 teaspoon garlic salt
  • 3/4 teaspoon granulated onion

Toppings:

  • Dried apricots, chopped 
  • Almonds, chopped 
  • Dried basil
  • Dried rosemary
  • Dried dill 
  • Dried sage 
  • Pecans, chopped small
  • Dried cranberries, chopped
  • Fresh parsley, chopped

Preparation

  1. Add the cashews to a small pot, cover with water and boil for 10 minutes, drain and set aside to cool (couple minutes).
  2. While cashews are boiling, press tofu for at least 15 minutes.
  3. Add pressed tofu, coconut oil, apple cider vinegar, nutritional yeast, salt to food processor, blending until smooth.
  4. Add coconut milk, garlic salt, pepper, granulated onion and granulated garlic. Process until very smooth, scraping down the sides a few times.
  5. Once blended, form until 2-inch balls. Place on parchment paper covered baking sheet and refrigerate for at least 4 hours.
  6. Combine different topping mixtures. Roll cheeseballs in toppings until covered.

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