Vegan Port Wine Cheese Ball

We tend to try new things each year and don’t base our holidays on family traditions, so here’s a new recipe we’re trying out this year! You can find the original recipe by Mary Ellen Valverde here. – Brian

Vegan Port Wine Cheese Ball

Print Recipe

Click here to see the original recipe by Mary Ellen Valverde

• Author: Mary Ellen Valverde
• Total Time: 12 minutes
• Yield: 25 servings

Ingredients

• 1 ½ cups raw cashews
• 5 sun-dried tomatoes
• ½ cup coconut oil
• ⅓ cup nutritional yeast
• 2 tbsp white miso
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 tsp sweet paprika
• 1 tsp salt
• 3 tbsp port wine
• ⅔ cup sliced almonds

Instructions

1. Soak cashews (and sun-dried tomatoes if not soft) in hot water for about 10 minutes.
2. Add all ingredients except sliced almonds to food processor and process until smooth (about 5 minutes).
3. Take saran wrap and wrap cheese mixture into a ball.
4. Put ball into the refrigerator and refrigerate for about 20-30 minutes until hardened enough to keep its shape.
5. Unwrap ball and roll it in almonds.
6. Put ball into a sealed container and place back into the refrigerator for a few hours to fully harden.
7. Because coconut oil is solid below 76 degrees, it’s best to take the cheese out of the fridge about a half hour to an hour before serving so that the cheese is more spreadable. If you’re in a rush, you can microwave the ball on low for about 20-30 seconds. The cheese will last up to 7 days in the fridge.