Did somebody say vegan cheese ball? You bet, and this one is damn delicious! This easy, vegan cream cheese ball is a healthy, great appetizer for the holiday season and perfect for almost all dietary restrictions. Serve on a charcuterie board or as an appetizer on toast or crackers. It’s raw – so no cooking required.
Makes 2 cheese balls
INGREDIENTS
- 450 g vegan, soft cream cheese
- 100 g vegan, soft cheddar cheese
- 3 packets vegan tuna, rinsed and squeezed
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. olive oil
- 3 tsp. apple cider vinegar
- 1 tsp. sea salt
- ½ tsp. black pepper
- 2/3 cup finely chopped sweet onion
- 2/3 cup finely chopped herbs such as cilantro, parsley, thyme, dill, sage and oregano
- 3 large garlic cloves, pressed
Cheese Ball Toppings (optional)
- Fresh herbs
- Crushed walnuts
DIRECTIONS
- Add the oats, dates, sunflower seeds, hemp hearts, sunflower seed butter and vanilla to a food processor. Process until combined. The mixture will be crumbly.
- Add water (or coconut oil), one tablespoon at a time and process until the mixture sticks together when pressed. You might not need all three tablespoons if your dates are softer and stickier.
- Chop your chocolate into small-medium chunks and add to the food processor. Pulse a few times to incorporate into the mixture.
- Press the mixture at the bottom of a small dish. Keep covered in the fridge or freezer. They’re great when eaten straight out of the freezer!
NOTE:
Cheese balls will last up to 10 days in the fridge, wrapped.
Nutritional facts per serving: Calories 348; protein 20 g; fat 27.5 g; carbs 6 g.
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Recipe and Photography – Maria Koutsogiannis
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