You know, way back when I shared a Lemon Cranberry & Pistachio Cashew Cheese Ball recipe. It was such a huge hit I thought it was about time I bring it back with a revamp. Three possible combinations, using the original recipe’s base. All of which are sure to be a huge hit at your next party or solo movie marathoning on the couch – I’m not here to judge.
I had so much fun coming up with these flavors. I even included a bonus option for those of you interested in more ideas. You really can’t go wrong with either, I recommend giving all three a try. However I am impartial to the coconut bacon option. It’s kind of my weakness. I adore my recipe for these sweet and smoky bits. I’ve actually been experimenting with a maple bacon version that’s sweeter and even more caramelized. Basically take the original recipe and add a bit of maple syrup and extra liquid smoke. Cook it at a lower heat for a longer amount of time and toss it more often. It will yield the greatest faux bacon bits you’ve ever tasted!
Depending on your affinity of coconut you can opt to use refined or virgin coconut oil in this. Both work beautifully, but using refined coconut oil will yield a more “cheese-like” flavor. Again, they’re both delicious either way though. Just depends on your personal preference.
Lucky for you this month at Kroger you can actually save $1.00 on Spectrum coconut oil. Here’s a link to the digital coupon for those interested. I love saving money wherever I can, hopefully this helps anyone that’s needing to stock back up. If you’re an avid Kroger or Fred Meyers shopper you’ll actually find a large selection of organic and natural foods on sale from July 9-26. Definitely check out everything discounted at OrganicsEveryDay.com if you’re interested in saving up to $100 with digital coupons. I’m always blown away by the selection of organic vegan options, you all know I adore Kroger Co. I’m very excited to stock up on my favorites at an affordable price!
In order to hit the ground running with this recipe, you’ll need to do a bit of prep work. Soak your cashews the night before and make a batch of coconut bacon and sunflower seed parmesan. For the coconut bacon I recommend following my recipe and chopping up the flakes into small bits or feel free to use any vegan facon bit you prefer. Both recipes are essential for these to come together. They’ll make the next day infinitely easier if prepped ahead, saving you lots of time. You can also cut back on time if you decide not to portion into personal-sized servings.
If you give this recipe a try, please let me know what you think of it! You can always snap a photo and tag me @PlantPhilosophy on Instagram. Using the hashtag #PlantPhilosophy so I don’t miss seeing your post. It always warms my heart when you guys reach out to me and let me know you love a recipe from the site. I truly appreciate all of you that take the time to recreate my recipes and snap photos of the final product. Thank you so much.
10-Ingredient Vegan Cheese Balls (3 Ways!)
Yield 24 servings
- 3 cups Raw Cashews, soaked 2-4 hours*
- ¼ cup Nutritional Yeast
- 3 tbsp Refined Spectrum Coconut Oil, solid
- 2 tbsp White or Chickpea Miso, optional
- ¼ cup Lemon Juice, freshly squeezed
- 2 tbsp Lemon Zest
- Water, as needed to blend (1 tbsp max.)
- 1 tsp Salt, or to taste
- Coconut Bacon, recipe here
- Sunflower Seed Parmesan, recipe here
- Prep ahead by soaking your raw cashews in water, overnight is best but 2-4 hours is sufficient enough. You can also boil on high for 5 minutes if you're pressed for time.
- Measure and add everything into a food processor (minus the flavorings/coatings), pulsing until smooth. Scrape down the sides as needed.
- Divide into 3 equal portions. Mix each base with the mentioned fillings + coating combinations, found in the notes below.
- Scoop each mixture into the center of plastic wrap and twist to form a ball. Chill for 1-2 hours. You can also divide the cashew cheese into even smaller portions. I made 24 portions (8 of each flavor) using a 1 inch scoop.
- Remove from the fridge and roll in a mixture of whatever coating you prefer, until completely covered.
- Cover again with plastic wrap and chill until ready to serve. Alternatively you can make and portion out the base cheese ball and roll in a coating before serving to keep it fresh. Things like chives won't stay as fresh on the outside for more than a couple of days.
- Store leftovers wrapped tightly in the fridge for up to 3 days or freeze for up to 2 months.
Fully Loaded Classic: ¼ cup Coconut Bacon - 2 tbsp Chives. Coated in: 3 tbsp Coconut Bacon - 2 tbsp Chives - 2 tbsp Sunflower Seed Parmesan
Hot Lemon Pepper: 2 tbsp Buffalo Sauce - 1 tbsp Lemon Juice & Zest - ½ tsp Paprika - ¼ tsp Cayenne. Coated in: ¼ cup Plain Bread Crumbs - 1 tbsp Sunflower Seed Parmesan - 1 tbsp Lemon Zest - ¼ tsp Black Pepper - ¼ tsp Paprika
Garlicky Spinach & Artichoke: ½ cup Spinach, thinly sliced - ¼ cup Artichoke Hearts, chopped - 1-2 cloves Garlic, minced - 1 tbsp Sunflower Seed Parmesan. Coated in: 2 tbsp Plain Bread Crumbs - 2 Sunflower Seed Parmesan
Tex Mex Bonus Combo: 2 tbsp Fajita Seasoning - 1 Jalapeño, minced. Coated in: 3 tbsp Walnuts, crushed - 1 tbsp Sunflower Seed Parmesan
Serving Size 1 inch scoop
Amount Per Serving
% Daily Value
Total Fat 11 g
Saturated Fat 3 g
Sodium 142 mg
Total Carbohydrates 6 g
Dietary Fiber 2 g
Sugars 1 g
Protein 5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
PIN IT FOR LATER!
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.