|The perfect addition to your holiday table or party buffet: delicious cheddary vegan cheese rolled into balls and coated in your choice of nuts or herbs.|
|Yield||about 1 pound of cheese (one large or several medium balls)|
|Time||20 minutes hands on, plus time to soak and chill|
Place everything but the topping in the blender and process for several minutes, scraping down the sides as needed.
If the mixture is too thick, add a very small amount of water, just enough to get the blender working.
Transfer to container and chill for at least 6 hours.
Place the topping(s) in one or more bowls.
Remove the cheese from the fridge and roll into one or more balls, then roll in the toppings to coat completely.
Keep refrigerated until ready to eat.
|Notes||* You can use unrefined/virgin coconut oil if you don’t mind a bit of coconut flavor in your cheese.
** Topping ideas
Keep some of this cheese plain to spread on bread – it makes fantastic grilled cheese sandwiches!
You can also freeze it and then grate it if you need grated cheddar anywhere.
|Help||Abbreviations | Conversions | Cooking tips | Vegan cheeses|
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