Cheeze Ball, Smokey Cheddar

  • COOK
    0 Mins
  • PREP
    10 Mins
  • TOTAL
    5 Hrs

Blended almonds, cashews and nutritional yeast flakes create a velvety texture and taste that closely resembles that of real cheddar. Taste better than the real thing. Even better, it's free of isolated soy protein.

Original Release Date: September 13, 2008

Nutritional Facts
Servings 10Serving Size 2 Tablespoons




Calories134
Fat9.50g
Carbohydrates6g
Protein5
Fiberg
Sugar1.50g
Sodiummg





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Ingredients


  • 1/2 Cup Blanched, Slivered Almonds
  • 1/2 Cup Dry Roasted Cashews
  • 1/3 14oz Block Firm Tofu, Well Pressed
  • 3 Tablespoons Nutritional Yeast Flakes
  • 1/2 Teaspoon Seasoned Salt
  • 1 Teaspoon Sugar
  • 1 Teaspoon Lemon Juice
  • 1/2 Teaspoon Liquid Smoke
  • 1 Teaspoon Paprika
  • 1 Teaspoon Light Vegan Butter
  • 1 Teaspoon Extra Virgin Olive Oil
  • 1 Teaspoon Table Mustard
  • 1 Teaspoon Garlic Powder
  • 1 Tablespoon Grated Onion, Well Drained
  • 1/4 Cup Sliced Almonds
  • Paprika to coat


Directions


Place almonds and cashews into a food processor until it's ground up for about 2 minutes or until clumps start to form.

Place 1/3 of a block of tofu from a 14oz block. It's important to use firm tofu. Silken or extra firm will not work. An average block of tofu is about 4.5 inches long, so measure 1.5 inches off. Drain tofu in a strainer by smashing and pressing firmly. Using a clean dish towel to soak up some of the water helps too. It's important to get as much water as you can out.

Now add the tofu to the almond and cashew nut paste that's already in the food processor along with the nutritional yeast flakes, seasoned salt, sugar, lemon juice, liquid smoke, paprika, vegan butter, olive oil, mustard, garlic powder, onion and blend about 2 minutes.

Spray a bowl and a square of plastic wrap with no stick spray. Pile mixture into the bowl and cover with plastic wrap. Place in fridge and Let this chill for at least 5 hours or overnight. It will get firm and can now be shaped into a ball and rolled in sliced almonds and paprika. If you lightly oil your hands it will keep it from sticking to your hands while you roll. Now it's ready to be served with your favorite crackers.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.