Ingredients
Method
- Place the cashews in a bowl and cover with water. Let sit at room temperature for 6 hours or cover and refrigerate overnight.
- Place the soaked cashews, cream cheese, lemon zest, lemon juice, nutritional yeast, onion powder, garlic powder, paprika, cayenne pepper and salt in the food processor. Process until completely smooth, about 1-2 minutes.
- Add the olives and pulse to combine, about 10 pulses. Place a strainer over a bowl and line it with a thin dishcloth or cheesecloth. Scoop the cheese mixture out into the bowl and shape into a ball. Cover and refrigerate for at least 6 hours and preferably overnight. (This can be made up to 3 days in advance.)
- Coat the cheeseball in the toasted pecans, pressing them lightly into the surface. Serve with your favorite crackers. Enjoy!
Notes
- For the creamiest vegan cheeseball, ensure your cashews are soaked long enough. If I'm short on time, I opt for boiling them for 15 minutes instead of a long soak, then draining well.
- When pressing the pecans onto the cheeseball, I often find a gentle roll on a flat plate works best for even coating without crushing the ball.
- Storage: The cheeseball can be assembled up to 3 days in advance and kept refrigerated. This actually enhances the flavors, allowing them to meld beautifully. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When pressing the pecans onto the cheeseball, I often find a gentle roll on a flat plate works best for even coating without crushing the ball.
- Storage: The cheeseball can be assembled up to 3 days in advance and kept refrigerated. This actually enhances the flavors, allowing them to meld beautifully. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.