Making cheese out of nuts is quite delicious! I was skeptical, but it’s something I do often now. One of my favorites was this baked almond feta for it’s warm saltiness. But it’s a process. I’m also a huge fan of blended cashew cheese sauces, like this béchamel sauce, but you need a high-powered blender. which not everyone has.
My goal was to create a simple cheese ball that came together in minutes. This is where almond flour steps in to replace whole nuts. This 30 minute vegan cheese ball is warm and garlicky, with a little graininess. Great spread on a cracker and even better crumbled over a salad or in place of parmesan.
I sprinkled this one with a little steak seasoning for extra flavor and crunch; it’s great plain too.
A fabulously easy vegan cheese ball for all your dairy-free friends.
30-minute Vegan Cheese Ball
1/2 cup fine almond flour
1 tbls lemon juice
1/2 tsp miso
1/4 tsp garlic powder
1 tbls coconut milk (or other dairy free milk)
1 turn of fresh ground pepper
1/8 tsp pink salt
Optional: steak seasoning
Preheat the oven to 350 degrees.
Mix together all the ingredients in a glass bowl using your fingers. Lightly knead it together. If it feels too crumbly, add a another spoon of milk.
Lightly grease a shallow oven-proof dish. Form the cheese into a ball, sprinkle with steak seasoning, if using. Place in the oven, reduce the heat to 225 degrees. Bake for 20 minutes, until the outside is dry.
Remove from the oven and let cool for 10 minutes. Enjoy!