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A dairy free and gluten free tasty, smoked cheese ball made with nuts. This nut cheese tastes a little like Gouda with a soft velvety texture. Spread on crackers, celery sticks, carrot sticks, or even bagels at breakfast.


3/4 cup raw cashews, soaked in water for at least 8 hours
2 tbsp ground almonds
1 tbsp sun dried tomatoes (oil packed), chopped
3 tbsp nutritional yeast
1 1/2 tsp apple cider vinegar
1 1/2 tsp dry sherry
1 1/2 tsp organic miso
1 1/2 tsp gluten free soy sauce
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp ground mustard
1/4 tsp smoked paprika
1/8 tsp turmeric
1/8 – 1/4 tsp Frank’s Red Hot Sauce
2 tbsp coconut oil
1/4 tsp hickory liquid smoke
1/4 cup roasted walnuts or pecans, finely chopped to coat the cheese ball

Pour the water off the cashews and rinse them with fresh water. Drain well.

Place the cashews and the sun dried tomatoes in a food processor and pulse until the nuts are finely ground. Add the rest of the ingredients, except the walnuts or pecans, and pulse until thoroughly combined. Scrape down the sides occasionally and continue to pulse until the mixture is completely smooth.

Transfer the cheese mixture to a small container, cover and refrigerate for several hours or overnight. Remove the cheese mixture from the container and form it into a ball. Roll the cheese ball in the roasted walnuts and serve immediately; or refrigerate until ready to use. Serve with veggies and/or crackers. Makes 1 cheese ball.

Store any leftovers covered in the refrigerator; keeps 5 to 7 days. Enjoy