Olive Artichoke Cashew “Cheese” Ball
Author: Meatless Makeovers
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 1
- 1 Cup Raw Cashews (Soaked overnight or boiled for 15 minutes)
- ¼ Cup Nutritional Yeast
- 1 Tbsp Miso Paste
- 1 Tbsp Lemon Juice
- ¼ tsp Salt
- ¼ Cup Kalamata Olives (Chopped)
- ¼ Cup Artichoke Hearts (Chopped)
- 1 Tbsp Coconut Oil
- 1 Clove Garlic (Minced)
- 1 Bunch Fresh Thyme (Leaves removed)
- Pistachios (Chopped)
- Soak the cashews overnight or boil them for 15 minutes.
- Chop the olives, artichokes and pistachios. Mince the garlic.
- Drain the cashews and pour them into a food processor.
- Next add the nutritional yeast, miso paste, thyme leaves, garlic, ½ of the chopped artichokes, lemon juice and the oil.
- Blend until it is smooth.
- Scoop the “cheese” into a medium bowl. Add the olives and the rest of the chopped artichokes to the cheese and stir to combine.
- Using your hands or a piece of clear wrap, form the cheese into a ball (See Picture).
- Chill the formed cheese ball in the refrigerator for 15 minutes
- Remove and coat the outside of the cheese ball with the chopped pistachios.
- Serve with bread, crackers or cut vegetables.
- Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/olive-artichoke-cashew-cheese-ball/
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