Lemon Cashew Cheese Ball

We have been enjoying our spin on this divine vegan cheese ball as a perfect pairing to our Sunflower Dill RAWgles  OR Keto Crackers this recipe is sure to delight! Will keep for up to 7-10 days, wrapped and refrigerated. Freeze for longer storage




3 cups Sprouted Cashews

¼ cup Nutritional Yeast

3 tbsp Coconut Oil, solid

¼ cup Lemon Juice

2 tbsp Lemon Zest

⅓ cup Sprouted Pistachios, Sprouted Candied Walnuts or Sprouted Spiced Nuts roughly chopped

Water, as needed to blend (1 tbsp max.)

Pinch of Sea Salt

Mindful Preparation:

1. Measure and add everything into a food processor (minus the sprouted nuts), pulsing until smooth. Scrape down the sides as needed.

2. Scoop mixture into the center of plastic wrap and twist to form a ball. Chill for 1-2 hours. You can divide the cashew cheese into two for smaller portions. We double this recipe and freeze cheeze balls for future entertaining.

3. Remove from the fridge and roll in chopped sprouted nuts until completely covered.

4. Cover again with plastic wrap and chill until ready to serve.

Enjoy fully!

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