Vegan Cheese Ball (Cashew + Tofu, high protein, actually creamy)
Made this and it hits the texture and flavor. No oil, solid protein, and it holds shape like a traditional cheese ball.
Ingredients
• 1.5 cups raw cashews (soaked 30–60 min in hot water)
• 8 oz firm tofu (drained + pressed)
• 1 tbsp lemon juice
• 1 tsp white wine vinegar
• 1 tsp vegan Worcestershire
• 1 tbsp nutritional yeast
• 1 dash hot sauce (optional)
• 1.5 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup green onions, diced
• 2 tbsp pimentos, drained (optional)
• 1/2 cup pecans (divided)
Instructions
1. Soak cashews (don’t skip—this is what makes it actually creamy).
2. Drain + blend cashews with tofu, lemon juice, vinegar, Worcestershire, hot sauce, nutritional yeast, onion powder, garlic powder, salt, and pepper until smooth.
• Scrape sides as needed; add a splash of plant milk if needed to get it moving.
3. Transfer to a bowl and fold in green onions, pimentos, and \~2 tbsp pecans.
4. Line a small bowl with plastic wrap, sprinkle \~2 tbsp crushed pecans on the bottom, then pack in the mixture and shape.
5. Cover + refrigerate at least 5 hours (overnight is better).
6. Invert onto a plate, remove wrap, add extra pecans/herbs if you want.
Serve with: crackers, crusty bread, or veggies.
Notes
*I increased the amount of every spice – measure with your heart, I also added some liquid smoke! 🤌🏻
• Comes out \~2 cups total
• Texture firms up a lot after chilling
• The tofu keeps it lighter + boosts protein vs straight cashew versions
by Easy_King_9818