Cranberry Rosemary Vegan Cheese Ball

1 cup raw cashews, soaked overnight or in hot water for at least 15 minutes – $3 .20
3-4 tablespoons nutritional yeast
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon sesame paste (or tahini or peanut butter)
2 clove of garlic , Pressed
¼ teaspoon salt
2 tablespoons chopped fresh rosemary – $0 .30, or 1 teaspoon rosemary powder
2 tablespoons chopped chives
¼ cup roughly chopped dried cranberries – $0 .24
¼ cup roughly chopped walnuts

Place the cashews, nutritional yeast, lemon juice, coconut oil, miso paste, garlic and salt in a small food processor and blend until smooth
.
Add the rosemary, chives and cranberries and pulse a couple of times to combine.

Transfer the mixture to a small bowl you’ve lined with plastic wrap, leaving quite a bit of overhang on the plastic wrap to fold it up over the top of the ball.

Twist the plastic wrap to form the cheese into more or less a ball shape and put it into the fridge for a couple of hours or the freezer for an hour, or until it’s firm.

Just before you’re ready to serve, toast the chopped walnuts in a pan over medium heat, stirring frequently, until they smell wonderful and taste nutty – about 10 minutes.

Blitz them in a food processor until finely ground and then transfer them to a plate.
Remove your cheese ball from the fridge, reshape it into a ball if necessary, and remove the plastic wrap.

Roll it in the crushed walnuts to cover (I like to hold the ball between two spoons while I do this to help keep the shape and not get so messy!).

Serve with crackers, fresh or pickled vegetables and/or fruit slices.

Number Of Servings: 16

Preparation Time: 1 Hour