Herb Garlic Cheese Ball (Print Version)
# Ingredients:
→ Cheese Ball
01 -
8 ounces plant-based cream cheese
02 -
4 tablespoons grated vegan Parmesan
03 -
2 teaspoons garlic powder
04 -
1/8 teaspoon fine black pepper
05 -
2 tablespoons olive oil (extra virgin)
06 -
2 tablespoons fresh lemon juice
07 -
1 tablespoon dried Italian herb mix, unsalted
08 -
1/8 teaspoon sea salt
→ Coating
09 -
1/2 cup raw pecans or walnuts
→ For Hands
10 -
1-2 teaspoons olive oil for coating
# Instructions:
01 -
Toss all the cheese ball components into a small bowl. Stir or whip until everything’s light and smooth. Gather it up with a spoon, then press it into a flat, round shape.
02 -
Pop the bowl of mixed cheese into the freezer for around 15 minutes to firm it up.
03 -
Dice up the walnuts or pecans into tiny pieces.
04 -
Drag the cheese mix out of the freezer. Rub some olive oil on your hands for easier handling. Scoop up the chilled mix and gently roll it until you’ve got a round ball.
05 -
Roll the ball in the chopped nuts, making sure they stick evenly all over.
06 -
Put the nut-covered ball on a serving platter and chill it in the freezer for another 5 minutes.
07 -
Serve it alongside veggie sticks, your favorite crackers, or crostini. For best flavor, finish it up within an hour after it's been chilled.
# Notes:
01 -
For the creamiest texture, pick a sturdy vegan cream cheese like Tofutti. If using others like Kite Hill or Follow Your Heart, make sure the texture is still thick enough.
02 -
Got a mixture that's too soft? Stir in more grated vegan Parmesan or dried herbs bit by bit until it firms up.
03 -
Dried herbs soak up extra moisture best, but feel free to use minced fresh parsley or basil for a stronger flavor punch.