Spicy Vegan Cashew Cheese Ball Recipe

Spicy Vegan Cashew Cheese Ball Recipe

It’s actually quite easy to make these types of vegan cheese spreads. They contain wholesome healthy plant ingredients and taste so good in this recipe for cashew cheese. Keep scrolling for this Spicy Vegan Cashew Cheese Ball.

Vegan cheese spreads like this one go great on toast, crackers, in sandwiches, even crumbled into salads or potatoes. This recipe for cashew cheese can crumble, is soft and spreadable. I love crumbling this cheese on salads and on top of pasta.

Cashews grow on evergreen trees. The United States is the largest consumer of cashews. We eat 90% of all the worlds cashew consumption! That’s seems kind of greedy! We must love recipe for cashew cheese.

The cashew seed is eaten raw, used in recipes, and processed into butters and creams. Cashews are rich in protein, fiber, and a wide variety of vitamins and minerals. They are more porous than other seeds and therefor require less soaking time than others. They are great for these type of easy gluten free vegan cheese recipes.

Black garlic is aged garlic. The browning is due to Maillard reaction not caramelization. The entire garlic bulb is heated over weeks to create black cloves. It’s delicious in vegan cheese recipes. In fact I’m almost out and need to get some more.

This recipe for cashew cheese is simple

Cayenne pepper are a moderately hot chili pepper spice. They usually rank somewhere between 30,000 to 50,000 Scoville units. Add cayenne pepper to this recipe for cashew cheese for some heat. I enjoy a little heat but you can adjust the amount of cayenne pepper to your liking.

Ingredients for this recipe include 1 cup cashews unsalted, 1 cup water, and 1 tbsp Apple cider vinegar. Additionally, 2 tsp salt, 1/2 tbsp black garlic powder seasoning, and 1/2 tbsp nutritional yeast.

Other spices include 1/2 tbsp onion powder, 1/2 tbsp Cayenne pepper, and 1/2 tbsp dried rosemary. The directions are just as easy. Soak cashews in water for at least 4 hours at room temperature. 

Drain cashews from water and blend into paste. Then Apple cider vinegar and spices.  Blend some more until thoroughly combined. Use your hands to knead and roll into a ball. Cover with plastic wrap and let vegan cheese

chill in fridge for a few hours. 

This plant based cashew cheese ball is perfectly spreadable. I love using it to spread on crackers and bread rolls. Additionally the seasonings make it so mouthwatering. Everyone will enjoy this appetizer at dinner parties, picnics, BBQ, and gatherings.

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