Paleo Vegan Cheeseball (Edit recipe)

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This Paleo Vegan Cheese Ball is simple to make and so delicious! Creamy and flavorful while being dairy free and low carb.

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PREP TIME

6 hours

COOK TIME

—

INGREDIENTS

Serves: 6-8

Ingredients

2 cups Raw Cashews
.5 tsp Salt
2 Tbsp Lemon Juice
1 tsp Garlic Powder
2-3 Tbsp Water
2 Tbsp Chives, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium-size bowl, soak the cashews in filtered water for 6 hours to soften them.
Drain, rinse, and transfer the cashews to a high-powdered blender. Add the salt, lemon juice, garlic powder and 2 tablespoons of water. Blend slowly, stopping and scraping down the sides as needed. Add the remaining tablespoon of water if needed, but be patient. It takes about 5 minutes for the mixture to become smooth.
Place a piece of plastic wrap in a bowl and scoop the mixture into it. Wrap the plastic wrap around the cheese mixture, shaping it into a ball. Twist closed and place in the refrigerator to chill.
Unwrap the cheeseball, place it on a plate and serve with veggies or grain free crackers.
Store leftovers, covered, in the fridge up to 10 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	230
Fat:	17 g
Carbohydrates:	12 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	179 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.