Americans looove their cheese balls during the holidays. I couldn’t even begin to count how many holiday parties I’ve been to that feature a cheese ball as part of the appetizer spread. To be completely honest with you, I never really liked them. I’ve always thought they were a little weird. So when I went off dairy I didn’t really feel like I was missing out.
However, last year I went to a vegan potluck and they brought in a chef to demonstrate how to make a few vegan holiday recipes and she made a vegan cheese ball that was absolutely to DIE for. I kid you not, I’ve used this recipe multiple times since last holiday season (it’s a great game day appetizer) and everyone loves it. Unfortunately, I won’t be doing any cooking this year for Thanksgiving as my fam is going the restaurant route, but I’m definitely planning on making it soon. Vegan or not, this is a fabulous recipe that is rich in nutrients and void of the saturated fat real cheese is full of. Can’t hate that!
Holiday Vegan Cheeze Ball
1 Cup Slivered & Blanched Almonds
1/4 Cup Pine Nuts
1/2 Tsp Salt
1 Tsp Sugar (I omit this in my version)
1/3 of a 14 oz Block of Firm Tofu (refrigerated kind, well drained)
1 Tsp Red Wine Vinegar
1 Tsp Lemon Juice
1 Tsp Canola Oil
1 Tsp Onion Powder
1 Tsp Fresh Chives (optional, but its definitely better with them)
3/4 Cup of Finely Chopped Walnuts (to coat outside)
Place almonds and pine nuts into a food processor with the salt and sugar and blend until it’s ground up for about 2 minutes or until clumps start to form.
Measure 1/3 of a block of tofu from a 14oz block. It’s important to use firm tofu. Silken or extra firm will not work. An average block of tofu is about 4.5 inches long, so measure 1.5 inches off. Drain tofu in a strainer by smashing and pressing firmly. Using a clean dish towel to soak up some of the water helps too. It’s important to get as much water as you can out.
Now add the tofu to the almond and pine nut paste that’s already in the food processor along with the red wine vinegar, lemon juice, canola oil and onion powder and blend about 2 minutes. Mixture should resemble extra thick mashed potatoes.
Remove the blade from the processor and with a spoon mix in chives.
Spray a bowl and a square of plastic wrap with no stick spray. Pile mixture into the bowl and cover with plastic wrap. Place in fridge and Let this chill for at least 5 hours or overnight. It will get very firm and can now be shaped into a ball and rolled in chopped walnuts to coat. If you lightly oil your hands it will keep it from sticking to your hands while you roll. Now it’s ready to be served with your favorite crackers!
What Thanksgiving dishes are you looking forward to making this year?