Cheese spread in the shape of a ball is truly an American party classic but let’s be honest, it is also pretty fattening and artery-clogging! It is a great appetizer everyone enjoys around the holidays, at potlucks and picnics. What if you could make a dairy-free cheese ball? Warning! This ‘cheez’ ball will disappear as soon as it is served so make sure to make a double batch if you have a big crowd! You get all the flavors and none of the guilt because this version has no saturated fat or cholesterol. So you can have your cheese ball and eat it too! Sweet!
Ingredients:
1 cup blanched almonds
1/2 cup pine nuts
1/2 cup of firm tofu well drained
1 Tbl nutritional yeast (optional)
1 tsp red wine vinegar
1 tsp vegetable oil
2 drops of liquid smoke
2 tsp onion powder
1/2 tsp salt
2 Tbl fresh chives
Preparation:
- Blanch the almonds to easily remove the skin.
- Place the almonds, the pine nuts, and process quickly.
- Squeeze as much water from the tofu.
- Add the tofu, the olive oil, the liquid smoke, the onion powder, and salt and blend.
- You may need to stop and mix with a spoon.
- Pour the mix in a bowl and fold in the chives.
- Make a ball and wrap in saran wrap and refrigerate overnight.
- The next day, crunch 1 cup of walnuts into small pieces and roll the ball to cover it completely.
- Serve with crackers, celery sticks or bread slices.
Notes:
You can make a garlicky version or use other fine herbs of your choice (sage, rosemary etc.) You can also use pumpkin seeds or poppy seeds instead of walnuts.
Be creative!
Bon appetit!
- 1 cup blanched almonds
- ½ cup pine nuts
- ½ cup of firm tofu well drained
- 1 Tbl nutritional yeast
- tsp red wine vinegar
- 1 tsp vegetable oil
- 2 drops of liquid smoke
- 2 tsp onion powder
- ½ red pepper (if you digest them)
- ½ tsp salt
- 2 Tbl fresh chives
- Pour boiling water over 1 cup of raw almonds. Cover and set it aside for 10 minutes.
- Pinch each almond to remove the skin.
- Cover the tofu in a clean kitchen or paper towel and press to remove as much liquid as possible.
- Place the almonds, and the pine nuts in a blender or food processor. Pulse several times to break down the nuts but still leave some texture.
- Add the tofu, the olive oil, the liquid smoke, the onion powder, and salt and pulse a few more times..
- Pour the mix in a bowl and fold in the chives. Taste and season more if needed.
- Make a ball by placing the cheese in a plastic wrap. Roll until you have a perfect round ball. Refrigerate overnight.
- The next day, chop 1 cup of walnuts into small pieces and roll the ball to cover it completely.
- Serve with crackers, celery sticks or toasted bread slices.
