Recipe + Photos by April Viar 

Try our tasty cashew cheese balls. Made with smooth cashews and coated in fresh herbs,they are perfect for a quick snack or as a fun appetizer. Savor the combination of creamy cashew and herby goodness in every bite.  

Servings: 12

INGREDIENTS 

CASHEW CHEESE 

  • 1 tbsp Truff’s Certified Vegan Black Truffle Oil 
  • 4 cups raw cashews 
  • 8 tbsp refined coconut oil 
  • 2 garlic cloves 
  • 1oz chives, finely chopped 
  • 1 large lemon, juiced 
  • 2 tsp Djion 
  • 1 tsp onion powder 
  • 1 tsp cracked red pepper
  • 1 tsp salt 
  • 1/2 cup water 
  • ½ cup Forager Project Organic Unsweetened Plain Cashewmilk Yogurt

HERB COATING 

  • 1 container Gourmet Garden Lightly Dried Basil
  • 1 container Gourmet Garden Lightly Dried Italian Herbs
  • 1 container Gourmet Garden Lightly Dried Chopped Chives 
  • 1 tsp red pepper flakes 

DIRECTIONS 

  • Place the cashews in a stockpot, cover them with water and boil for 30 minutes. After boiling, drain and rinse the cashews thoroughly.
  • Combine the cashew cheese ingredients in a Vitamix, blending until the mixture is smooth and creamy. 
  • Remove the mixture from the Vitamix and transfer to a container. Place in the fridge for an hour to firm up. This will help with rolling the cheese into a ball. 
  • Once the cheese has firmed up, scoop out 1-cup portions and roll them into balls. Sprinkle the herbs onto a plate and roll each cheese ball over the herbs to ensure a good coating. Serve with your favorite crackers or sliced bread. Feel free to get creative with the coatings. 
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