CASHEW, SEA MOSS, MORINGA & DILL CHEESE BALL RECIPE
A delicious and easy vegan cheese recipe packed with the most nutritious plants on Earth. Vegan, alkaline, prebiotic & probiotic rich nourishment that is perfect for any occasion and for all ages.
Ingredients: 2 cups raw cashew
2 cloves garlic, minced
2 tsp onion powder
1 lemon, zested (approx 2 tbsp)
1 lemon juiced (approx 1/2 cup)
2 tbsp maple syrup
2-3 Tbsp nutritional yeast
1 tbsp Moringa powder
4 tbsp sea moss gel
1/2 tsp sea salt
2 Tbsp olive oil
1/2 tsp black pepper
2 tbsp fresh minced dill
2 tbsp fresh minced dill for garnish
Instructions: 1. Place cashews in a bowl and cover with water to soak for 8-12 hours.
2. Rinse and drain soaked cashews and add to a food processor or blender. Add minced garlic, onion powder, nutritional yeast, salt, pepper, olive oil, lemon zest and lemon juice.
3. Blend or process until you reach your desired consistency - this can be slightly chunky or creamy smooth. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, or a touch more salt and pepper.
4. Add Moringa powder and dill, blend again quickly to mix through.
5. Take paper towel or a clean, fine, absorbent towel and place a few layers in a small bowl (I use a small coconut bowl) to absorb the liquid that leaks out. Place cheesecloth over the whole bowl and press into the bowl.
6. Use a spatula to scoop the mixture into the cheesecloth, then gather the corners and twist the top gently to form the cheese into a ball. Secure with a rubber band or a peg.
7. Place in the fridge to set for at least 6 and ideally 12 hours, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth. The longer it sits in the fridge the more it will firm up.
8. To serve, unwrap from the cheesecloth and gently invert onto a serving platter. Re-form with hands or cheesecloth as needed, then top with chopped fresh dill. Handle gently. Enjoy chilled with crackers, raw vegetables and fruits. The cheese is best when chilled. Leftovers keep well covered in the refrigerator up to 5 days.