Garlic Herb Cheese Ball (Print Version)
# Ingredients:
→ Cheese Ball
01 -
8 oz plant-based cream cheese
02 -
2 tsp garlic powder
03 -
4 tbsp dairy-free Parmesan shreds
04 -
1 tbsp dried Italian herb mix (unsalted)
05 -
2 tbsp squeezed lemon juice
06 -
1/8 tsp sea salt
07 -
1/8 tsp ground black pepper
08 -
2 tbsp olive oil (extra virgin)
→ Coating
09 -
1/2 cup raw pecans or walnuts
→ For Hands
10 -
1 to 2 tsp extra virgin olive oil
# Instructions:
01 -
Toss all the cheese ball ingredients into a small bowl. Mix and whip until the texture feels fluffy and smooth. Gather the mix with a spatula and shape it into a flat ball.
02 -
Stick the bowl with the cheese mix into the freezer for 15 minutes.
03 -
Use a knife to finely dice your pecans or walnuts into smaller bits.
04 -
Bring the cheese mixture out of the freezer. Coat your hands with a dash of olive oil, scoop the chilled mix, and gently mold it into a round ball.
05 -
Roll the cheese ball across the minced nuts, pressing gently to make sure it's fully covered from all angles.
06 -
Move the nut-coated cheese ball to a serving plate and pop it into the freezer for an extra 5 minutes to firm up.
07 -
Serve with veggie sticks, crackers, or crostini. For the best taste, eat it within an hour after taking it out of the fridge.
# Notes:
01 -
A thicker plant-based cream cheese such as Tofutti gives better results. If you'd like, try testing alternatives like Kite Hill or Follow Your Heart for texture differences.
02 -
If it's too moist, toss in extra vegan Parmesan shreds or a pinch of dried herbs to thicken things up.
03 -
Dried herbs work well to soak up moisture, but if you'd like a different taste, try finely chopped basil or parsley instead.