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!