A cheesy vegan almond cheese makes up the base for this savoury, delicious vegan vegetable almond cheese ball. it's great for snacking and for serving at get-togethers and parties.
Place the soaked almonds, water, lemon juice, nutritional yeast, melted coconut oil, garlic powder, onion powder, and salt into a high speed blender. Blend until smooth.
Empty mixture into a bowl and add chopped onions, red pepper, and carrots. Mix until everything has combined.
Transfer mixture to plastic wrap, wrap and form into a ball. Place ball into a round bottomed bowl (so it keeps its shape) and refrigerate for 4 hours so the flavour can develop and the ball can firm up.
After the chilling time has passed, remove from plastic wrap and place onto a plate. Sprinkle the finely chopped parley onto the ball and gently press the parsley onto the ball until the entire surface is coated.
Store unused ball in the refrigerator in an airtight container for 4-5 days.
Notes
Be sure that you're using a high-speed blender for this recipe. A regular blender will not work. (I use my Vitamix and have also used my Nutri Bullet)
Use only whole, raw almonds for this recipe, NOT slivered almonds or roasted almonds.
Use your favourite herb to coat the ball and be sure to chop it up really well. My favourite is parsley, but finely chopped dill or chives will also work well.
Only use raw, natural, unsalted almonds for this recipe. Blanched raw almonds can also be used.
Refined coconut oil works best in this recipe because to does not have a flavour. If unrefined coconut oil is used, it may give the vegan cheese ball a slight coconut flavour.
After soaking your 1 cup of almonds, they will expand a little. The soaked almonds will be 1 ½ cups.
Vegan Cheese Ball will keep in the fridge for 4-5 days.
Vegan Cheese Ball equals 1 ¾ cups.
Nutrition info is based on a ¼ cup serving of the recipe, made as it was written. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.