This recipe is another example of how easy and delicious it is to veganize your favorite foods. In this classic appetizer, soaked cashews and coconut oil stand in for traditional cream cheese, and a mix of bold seasonings lend rich, familiar flavor. Serve with crackers and crisp vegetables for a surefire hit at your next get-together. Instead of one or two large balls, roll small, bite-sized balls in the chopped pecans and use a pretzel stick to serve for an easy and fun party appetizer.
Drain and rinse the cashews. Place the cashews, nutritional yeast, miso, vinegar, salt, garlic powder, onion powder, smoked paprika, and water in the bowl of a food processor. Process on high speed for several minutes, scraping down the bowl as necessary, until mostly smooth. With the machine running, stream in the melted coconut oil, and process again until very smooth and creamy. This may take a few minutes.
Use a spatula to scrape the mixture into a bowl, then cover and refrigerate for 4 to 8 hours or longer, until firm enough to shape into a ball.
Place the chopped pecans on a plate. Scoop the cheese ball mixture out of its bowl, form into one large ball or several smaller ones, then roll in the chopped nuts. Refrigerate until ready to eat.
Drain and rinse the cashews. Place the cashews, nutritional yeast, miso, vinegar, salt, garlic powder, onion powder, smoked paprika, and water in the bowl of a food processor. Process on high speed for several minutes, scraping down the bowl as necessary, until mostly smooth. With the machine running, stream in the melted coconut oil, and process again until very smooth and creamy. This may take a few minutes.
Use a spatula to scrape the mixture into a bowl, then cover and refrigerate for 4 to 8 hours or longer, until firm enough to shape into a ball.
Place the chopped pecans on a plate. Scoop the cheese ball mixture out of its bowl, form into one large ball or several smaller ones, then roll in the chopped nuts. Refrigerate until ready to eat.
