Vegan Cranberry, Pecan and Fresh Thyme Cheese Ball Recipe
Vegan Cranberry, Pecan and Fresh Thyme Cheese Ball Recipe
by Chef Donna Valente
Guten Free. Dairy Free. Vegan.
Notes from Donna:
“Based on a recipe by Sam Turnbull from itdoesnttastelikechiken.com for Cranberry Thyme Vegan Cheese Ball– I could not find white miso paste anywhere and substituted mirin – a sweet cooking sake. I also wanted to balance the dried cranberries with nuts and chose pecans because they are delicious and its National Pecan Month.”
Equipment needed:
Measuring spoons and dry measuring cups
Large and medium mixing bowls
Small saucepan
Strainer
Paper towels or clean white muslin towels
Food processor
Rubber spatula
Small knife
Cutting Board
Ingredients needed:
1 cup raw cashews
2 cups water
2 tablespoons fresh lemon juice
2 tablespoons nutritional yeast
2 tablespoons refined coconut oil
2 teaspoons mirin
1 clove garlic
¼ teaspoon salt (or to taste)
1 tablespoon fresh thyme leaves plus more for garnish
¼ cup dried cranberries
¼ cup pecans
Instructions:
Hydrate the 1 cup of raw cashews using one of the following methods: Put the cashews In a small saucepan and add enough water to cover the cashews. Boil for 10-20 minutes until cashews are tender. Drain cashews and set aside to cool. Or, soak the cashews in water for at least 4 hours to overnight. Drain cashews.
Lay cashews between paper towels and pat dry.
Add cashews to food processor along with the 2 Tablespoons of lemon juice, 2 Tablespoons of nutritional yeast, 2 Tablespoons of coconut oil, 2 Tablespoons of mirin, 1 clove of garlic and 1/4 teaspoon of salt.
Blend until very smooth and creamy, stopping food processor occasionally to scrape down the sides as needed with rubber spatula.
Add 1 Tablespoon of fresh thyme leaves to the food processor and blend to combine.
Line a small bowl with plastic wrap. Scoop the cheese mixture into the bowl on top of the plastic wrap. Gather up the sides of the plastic wrap to the top of the cheese and twist the plastic so the cheese forms a ball inside the plastic wrap.
The wrapped cheese ball needs to firm up in in the freezer for about an hour or in the refrigerator for a few hours.
While the cheese ball is chilling, chop the dried cranberries and pecans into small pieces and mix, and place in a mixing bowl.
After the appropriate amount of time chilling (1 hour in freezer or 3+ hours in refrigerator), remove the now firm cheese ball from the plastic wrap and roll it around in the bowl with the chopped cranberries and pecans. Use your hands to carefully press the cranberries and pecans into the cheese and continue to use both hands to evenly distribute the cranberries and pecans on the entire surface of the cheese ball. Keep pressing the ball gently with both hands until evenly coated and gorgeous.
Serve immediately or keep covered in the fridge until ready to eat.
Garnish with fresh thyme and serve with a small cheese knife and crackers, pita chips, bagel chips, etc.
This is extremely delicious, and I hope you give it a try! Enjoy!