Vegan Cheese Ball
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"If a vegan cheese ball scares you, you are probably not alone. Don't let that stop you from trying this vegan treat. It won't taste exactly like dairy cheese, but it is delicious in a way all it's own. Also, it is good just as a cheese spread, if the seasonings are mixed in. Use within 7 days."
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Ingredients4 d 20 h 30 m servings 167 cals
Original recipe yields 12 servings (1 large cheese ball)
- Place wheat berries in a bowl. Pour in enough water to cover by a few inches; let soak until berries expand, 8 hours to overnight. Drain. Rinse berries twice a day, for 3 to 4 days, until berries sprout and grow short tails.
- Place sprouted berries in a bowl and cover with 2 cups water. Let sit at room temperature, 12 to 24 hours, until soaking liquid turns cloudy, fizzy, and smells a little tart.
- Cover cashews with water and soak, 8 hours to overnight. Drain.
- Combine drained cashews and 1 cup of the soaking liquid in a high-powdered blender. Blend until smooth.
- Pour blended mixture into a sieve lined with a coffee filter and set over a bowl; drain in the refrigerator until thickened, about 24 hours.
- Combine pecans, garlic salt, and Mexican-style chili powder in a food processor; pulse until a coarse mixture is formed.
- Form the strained cashew mixture into a ball. Coat with pecan mixture.
- Cook's Notes:
- I really liked this recipe, but when I added the Tajin® it was the "Ah ha" moment - so good. If Tajin® is not available, a little chili powder and lime juice might be a sufficient substitute.
- If the blended mixture is too wet to handle after 1 day of draining in step 5, draining an additional day should firm it up some.
- Strain remaining wheat soaking liquid and store in a covered glass container in the refrigerator for up to 1 week. Discard sprouted wheat berries.
Per Serving: 167 calories; 12.7 g fat; 11.7 g carbohydrates; 4.5 g protein; 0 mg cholesterol; 1067 mg sodium. Full nutrition