Raw Vegan Cheeseball | Vegan Christmas Recipes | Soul in the Raw
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Raw Vegan Cheeseball

Course Side Dish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients

Instructions

  • Soak cashew overnight, covered with filtered water. Remove from soaking water, rinse and drain.
  • Add cashews, nutritional yeast, salt, lemon juice, sauerkraut juice, turmeric, black salt, coconut butter and black pepper to a food processor, and process until very smooth. You may need to stop mid-way and scrape the side with a spatula to get everything evenly processed. 
  • Take the mixture out of the food processor, and form into a ball-like shape. It doesn’t have to be perfect – we will form the final shape after it’s refrigerated. 
  • Refrigerate for about 1 hour, or until the ball hardens somewhat. Take out of the fridge, and roll into a ball in your hands. It should be very easy to do so at this point.
  • Optional: grind up some seeds (we used sunflower and pumpkin) until pretty fine, but not a powder. We used a magic bullet to do this. Then, stick on the outside of the ball for decoration. 

Notes

Make your own sauerkraut with this recipe, and use the leftover liquid, or buy store-bought raw sauerkraut (I like WildBrine brand).