Creamy and light, this vegan garlic, herb cheese ball has an accent of lemon to brighten the rich cheesy texture, walnuts coating the outside. Perfect for a party appetizer, cheese platter or everyday snacking.
Author: Kathy Patalsky
2tbspextra virgin olive oil
1Tbspmixed dried italian herbsunsalted
2Tbspfresh lemon juice
1/2cupraw walnutsor pecans
1-2tspextra virgin olive oil
Add all the cheese ball ingredients to a small mixing bowl.
Beat the ingredients together until smooth and fluffy. Scrape the bowl and spoon the cheese together to form a sort of very flat ball. Just to get the mixture tight and together.
Place the bowl of whipped cheese in the freezer for 15 minutes.
Finely chop your walnuts or pecans.
Remove cheese from the freezer. Pour EVOO on your hands and coat your palms in the oil. Then using your hands, scoop the chilled cheese from the bowl and roll it gently into a ball shape. Roll the cheese ball in the chopped walnuts, coating all sides.
Place the ball gently on your serving plate and place it back in the freezer. Allow to chill for five minutes.
Serve the cheese ball with crackers, crostini or veggie sticks. Best when eaten within an hour of removing from the fridge.
vegan cream cheese brand: I used Tofutti, but other brand you could use include Kite Hill (the best flavor and texture) or Follow Your Heart.