If you love a spicy smokey cheese full of flavour this is your recipe. A rich and creamy smokey cashew cheese sprinkled with chopped nuts & paprika. Serve this cruelty free cheese with baguette slices, crackers, or even fresh veggies!
This Pimiento Cheese ball is the perfect party dish that everyone will love! And do you know you only need 10 min to prep this before is ready to set overnight on the fridge? And the best part? It can be done with easy to find ingredients (no need to go to any specialty shops for this recipe!)
I will highly recommend letting the cheese set for 24hrs as this is the best time for you to achieve that thick consistency you are looking in a vegan cheese. I added chipotle paste because I love lots of heat but you can always skip this for a less chilli cheese.
For best results don’t keep the cheese ball at room temperature for more than 2 hours since it will start to loose its shape, but who are we kidding it won’t last that long because all your guests will attack this amazing recipe!
Pimiento Cheese Ball
Prep Time: 15 min
Setting Time: 12-24 hours
1 Cup Raw cashews (soaked for 6 hrs or overnight)
1 Garlic clove, minced
2 Tbsp Lemon juice
5 Tbsp Nutritional yeast
1/2 tsp salt
2 Tbsp olive or avocado oil
1/2 Cup Chopped canned pimento peppers (drained)
1 tsp Smoked paprika
1/2 tsp Chipotle paste (optional)
Place cashews in a bowl cover with cold water and soak overnight or for at least 6 hrs.
Once soaked thoroughly drain cashews and add to a food processor with the minced garlic, lemon juice, nutritional yeast, salt and olive oil. Blend until creamy and smooth and no lumps are left in the mixture.
Add, pimiento peppers, paprika and chipotle paste and keep blending until creamy and smooth. ( Adjust seasoning to taste by adding more chipotle, salt or lemon. More flavour is best!)
Place a mesh strainer or colander on top of a bowl or pot. Place a clean absorbent towel or cheesecloth on top.
Add cheese mixture on top of your cheesecloth or towel. Gather the corners of your towel bring them together and gently twist them on the top to tighten your cheese and create a “ball”.
Secure with an elastic or rubber band.Place in the refrigerator and set for at least 12 hr ( preferably -24 hrs) or until the cheese is semi firm to the touch.
Unwrap from cloth and invert to a serving plate. You can “sculpt” your cheese ball with you hands or cloth to your desired form.
Coat with nuts, paprika and spices by dusting and gently pressing mix into the cheese ball.
Notes: Cheese will hold its shape for up to 2 hours outside the fridge. Keep up to 5 days in fridge in a sealed container.