Paleo Vegan Cheeseball (Edit recipe)

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

6 hours

Difficulty:

Intermediate

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
Calculated for total recipe.

by Real Food with Jessica

View original recipe

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

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.