Hawaiian Vegan Cashew Cheese Ball Recipe
This yummy paleo vegan cheese ball is made with cashew cream cheese & filled with pineapple, peppers, green onions, and pecans!
Servings: 16
Calories: 188kcal
Ingredients
- 2 cups Raw Cashews soaked at least 2 hours, OR boiled for 5 minutes until tender
- 2 tbsp Lemon Juice
- 2 tbsp Refined Coconut Oil
- 1 1/2 tsp Seasoning Salt to taste
- 1 cup Crushed Pineapple drained
- 6 Medium Green Onions minced
- 1 1/4 cup Crushed Pecans
Instructions
- Place cashews in a high-speed blender along with lemon juice and coconut oil. Blend until creamy. If the mixture seems mealy or dry add water 1 tablespoon at a time until creamy.
- Stir in seasoning salt, bell pepper, pineapple, green onions, and 1/4 cup crushed pecans.
- Place a piece of plastic wrap in a shallow bowl and place half of the mixture onto the plastic wrap. Form into a ball and place in the freezer for 30 minutes to an hour (or until set enough to roll in pecans). Repeat with the remaining mix.
- After the balls are formed and firm roll them in crushed pecans. Store in refrigerator until ready to eat (it tastes best after chilling 24 hours). Serve with your favorite gluten-free crackers or bell pepper slices.