Festive Cheese Balls Ⓥ

• Vitamix or other high-speed blender
• rubber spatula
• storage container with lid
• shallow bowls

• 2 cups raw nuts (cashews, almonds, macadamia, or a mix), soaked for 8 hours, then drained and rinsed
• ¼ c nutritional yeast
• ¼ c refined coconut oil*
• ¼ c oil-packed sundried tomatoes or roasted red peppers, drained
• 2 cloves garlic, minced
• 2 T rice or cider vinegar
• 1 T soy sauce
• 1 T miso
• 2 t Dijon mustard
• 1 t salt
• 1 t onion powder
• ½ t smoked paprika (or regular paprika + 2 drops liquid smoke)
• ¼ t turmeric
• topping(s)**

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.

** Topping ideas

• dried fruit (cranberries, currants, figs, raisins)
• fresh herbs (chives, basil, parsley)
• seeds (poppy, sesame, and/or sunflower)
• sliced almonds
• walnuts or pecans, chopped

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.