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.