Recipe // Vegan Cashew Cheese Ball

Ingredients:

→ 2 cups raw cashews

→ 3 tablespoons lemon juice (from 1-2 lemons)

→ 1/2 teaspoon onion powder

→ 1/2 teaspoon garlic powder

→ 1/2 teaspoon salt

→ 1/2-1 teaspoon dried dill (or 1-2 tablespoons fresh dill)

→ 4 ounces vegan cream cheese (1/2 of a 8 ounce container)

→ 1/2 cup pecans, chopped small

Directions:

→ In a medium bowl, cover the raw cashews with boiling hot water. Let them soak for 5 minutes.

→ Drain the cashews, and add to a food processor, along with the lemon juice, onion powder, garlic powder, salt and dill. Blend until smooth, 1-2 minutes, scraping down the sides as needed.

→ Add the vegan cream cheese, and blend it in.
→ Place a clean tea towel (or Re_ produce bag) in a small-medium sized bowl. Using a spatula, scoop all of the cheese into the bowl. Gather the corners of the towel and gently twist the top.

→ Place the bowl with the cheese ball in the refrigerator and chill for 4-6 hours, or overnight.

→ When ready to serve, unwrap the cheese ball and roll it gently in the chopped pecans until coated.

→ Eat with crackers or fresh veggies! Enjoy!