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5 from 1 vote

Paleo Vegan Cheeseball

Prep Time20 minutes
Chill Time2 hours
Servings: 12 servings
Calories: 120kcal

Ingredients

  • 2 cups raw cashews
  • ½ teaspoon salt
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 2-3 tablespoons water
  • 2 tablespoons chopped chives

Instructions

  • In a medium-size bowl, soak the cashews in filtered water for 6 hours to soften them.
  • Drain, rinse, and transfer the cashews to a high-powdered blender. Add the salt, lemon juice, garlic powder and 2 tablespoons of water. Blend slowly, stopping and scraping down the sides as needed. Add the remaining tablespoon of water if needed, but be patient. It takes about 5 minutes for the mixture to become smooth.
  • Place a piece of plastic wrap in a bowl and scoop the mixture into it. Wrap the plastic wrap around the cheese mixture, shaping it into a ball. Twist closed and place in the refrigerator to chill.
  • Unwrap the cheeseball, place it on a plate and serve with veggies or grain free crackers.
  • Store leftovers, covered, in the fridge up to 10 days.

Nutrition

Calories: 120kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 100mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg