American•gourmet

Vegan Party Cheeseball

This is a great make-ahead appetizer that can be made up to 3 days in advance.

Ingredients

2 cup raw cashews
8 oz container vegan cream cheese (I like Kite Hill or the BLUE container of Tofutti - not the yellow container - it's not as good)
zest of 1 lemon
4-5 tbsp lemon juice ((juice of 1-2 lemons))
3 tbsp nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp paprika
a pinch cayenne pepper
1/2 tsp salt
3 oz black olives
2 cup pecans (toasted and finely chopped)

1
Place the cashews in a bowl and cover with water. Let sit at room temperature for 6 hours or cover and refrigerate overnight.
2
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.
3
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.)
4
Coat the cheeseball in the toasted pecans, pressing them lightly into the surface. Serve with your favorite crackers. Enjoy!