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Shani’s Story It has been a great honour to be at the helm of the hOMe Grown Living Foods Ship since our conception in 2008. What started as a genuine …

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Lemon Cranberry Pistachio Cashew Cheese Ball

We have been enjoying this divine vegan recipe as a perfect pairing to our Almond Rosemary RAWgles OR Chipotle Hemp RAWgles. From blogger The Plant Strong Vegan – this recipe is sure to delight! Will keep for up to 7-10 days, wrapped and refrigerated.


3 cups Raw Cashews, soaked 2-4 hours

¼ cup Nutritional Yeast

3 tbsp Coconut Oil, solid

¼ cup Lemon Juice

2 tbsp Lemon Zest

⅓ cup Pistachios, crushed (to coat)

⅓ cup dried Cranberries, roughly chopped (to coat)

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

Pinch of Salt

Mindful Preparation:

1. Prep ahead by soaking your raw cashews in water, overnight is best but 2-4 hours is sufficient enough.

2. Measure and add everything into a food processor (minus the cranberries & pistachios), pulsing until smooth. Scrape down the sides as needed.

3. 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.

4. Remove from the fridge and roll in a mixture of dried cranberries and crushed pistachios, until completely covered.

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

Enjoy fully!

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