CHEESE BALL

WOW! This tastes amazing. It comes from Cara of Fork & Beans. Can't wait to try more of her recipes.

 

 

 

 

Cranberry Walnut Vegan Cheese Ball

Author: Cara of Fork & Beans

Recipe type: Appetizer

Cuisine: Vegan, Vegetarian

Serves: 4

 

Ingredients

• 1 c. raw cashews, soaked 2+ hours, drained
• 2 Tbsp. coconut oil
• 1 Tbsp. white wine
• Juice of ½ lemon
• ¼ tsp. sea salt
• ⅓ c. dried cranberries, chopped
• ¾ c. walnuts, chopped
• 2 pieces of plastic wrap
• 1 bowl

Instructions

1. Place the cashews, coconut oil, wine, lemon juice and salt into a high-speed blender and begin to mix until smooth. Add 1 tablespoon of water at a time if it is too thick to blend. You shouldn’t need more than 2 Tbsp. of water most likely.
2. Add the cranberries and only ¼ c. of the walnuts to roughly blend for a couple of seconds.
3. Line a bowl with plastic wrap as pictured above and spoon the cheese sauce inside. Wrap the top up securely and place in the freezer for 1 hours until it begins to set.
4. Take the cheese out of the plastic wrap and in a shallow bowl place the remaining ½ c. chopped walnuts in and gently roll the cheese ball around until it is completely covered in walnuts. Wrap in a clean piece of plastic wrap, placing it back in the bowl and into the freezer for another hour.

Mmmm Fudgy Chocolate Cake with Pink Icing

This is incredible. The secret ingredient is beets. It is fudgy and moist and delicious.

 

 



 1 300g beet

1 cup rice flour

1 tsp baking powder

1/2 baking soda

1/2 cup cocoa powder

3/4 cup superfine sugar

1 cup non dairy milk

1 tsp apple cider vinegar

1/4 cup canola oil

2 tsp vanilla extract

 

Pre-heat oven to 400 degrees. Wash the beet and place it unpeeled on a baking tray and roast for 1 hour. Cool on rack. Peel the beet. Reserve 2 tsps. of the juices released to colour the icing.

 

Puree the beet adding a little water to help the process.

 

Reduce the oven temperature to 375 degrees. Grease a 8 inch pan.

 

Curdle the milk by adding the vinegar. Set aside for a few minutes.

 

Combine the dry ingredients in one bowl and the wet ingredients in another. Fold the dry into the wet ingredients, add the pureed beet and stir until no lumps remain.

 

Pour into greased cake pan and bake for 27 minutes. Cool and ice.

 

Icing

2 cups icing sugar

1/4 cup water

2 tsp beet juice

Whisk until smooth.