Vegan Cheese Ball (Beer-Infused)
User Reviews
5
Vegan Cheese Ball (Beer-Infused)
Description
This Vegan Cheese Ball recipe begins by roughly chopping raw cashews and soaking them in a hoppy India Pale Ale for two hours, allowing them to absorb flavor and soften. After draining, the cashews are processed with nutritional yeast, apple cider vinegar, fine sea salt, smoked paprika, white miso, coconut oil, and reserved beer to create a smooth, creamy cheese-like mixture with tangy, smoky, and umami notes.
The mixture is chilled briefly in the freezer until it firms enough to shape, then rolled into a ball. For coating, the cheese ball can be covered with chopped tempeh bacon that has been baked for smoky flavor and texture, or with chopped walnuts if tempeh is omitted. The coating adds crunch and enhances the savory aspect of the cheese ball.
This cheese ball is vegan and suitable as a make-ahead appetizer, with flavors developing further overnight. It pairs well with crackers, pretzels, and fresh vegetables like apples, pears, carrots, celery, and peppers, which add crispness and contrast.
Because the cheese contains more moisture, coatings like pretzels are only advisable if eaten shortly after assembly to prevent sogginess. It is best stored refrigerated uncoated for up to two days before applying the coating and serving.
Ingredients
Cheese Ball:
- 2 cups cashew nuts raw
- 12 ounces india pale ale or your favorite hoppy craft beer
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar plus 1 teaspoon, divided
- ¾ to 1 teaspoon salt fine sea salt
- ½ teaspoon smoked paprika
- 1 tablespoon white miso
- 1 tablespoon coconut oil The consistency will be softer without it, refined, optional
Coating:
- ½ package tempeh yields about ⅓ cup chopped bacon bits, Lightlife smoky maple variety, optional
- ⅓ cup walnuts if omitting tempeh, double the amount of walnuts, raw or lightly toasted, chopped
Serving suggestions:
- crackers
- pretzels
- apples Toss with lemon juice to prevent browning, variety, sliced
- pears Toss with lemon juice to prevent browning, variety, sliced
- carrot raw
- celery
- peppers
Instructions
- Pulse cashews in food processor three or four times into a rough chop. Transfer cashews to a small bowl and cover with approximately 10 ounces of beer. Refrigerate remaining beer. Let soak 2 hours.
- Drain cashews well. Add to a food processor along with the nutritional yeast, 1 tablespoon vinegar, ¾ teaspoon salt, smoked paprika, miso, oil, and 1 tablespoon of the reserved beer. Process until smooth and creamy, stopping to scrape down sides as needed. This may take a few minutes. Taste the cheese and add more salt and vinegar if desired, but keep in mind the tempeh bacon will add some saltiness.
- Line a small bowl with a piece of plastic wrap large enough to wrap around the cheese ball. Scoop cheese into the bowl and let cool, unwrapped, in the freezer for 10 minutes. Once cool, wrap completely and use your hands to form it into a smooth ball. Freeze for an additional 30 to 40 minutes.
- While the cheese cools, if using tempeh bacon for the coating, preheat oven to 300 degrees. Cut the tempeh strips into thirds and place in a single layer on a parchment- or silpat-lined pan. Bake for 30 minutes, flipping at the halfway point. Let cool then chop into bits.
- Just before serving add the coating ingredients to a medium-sized bowl. Remove the cheese ball from the plastic wrap and roll in the coating until fully covered. Serve with your favorite crackers, chips, fruits, and veggies. Store leftover cheese in an airtight container in the refrigerator for up to 3 days.
Notes
- Prepare the cheese ball a day ahead to enhance flavor; it tastes better after resting overnight.
- Store the cheese ball refrigerated without its coating for up to two days before application.
- If not using tempeh bacon for the coating, increase walnuts to compensate; toasted or raw walnuts both work well.
- Pretzel coatings soften quickly due to moisture, so use only if the cheese ball will be consumed soon after coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 0mg | 0% |
| Sodium | 260mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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