Oregano cashew cheese balls recipe

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  • Yield: 2 to 3 Servings


For the Cashew “Cream Cheese”
  • 1 cup unsalted cashews
  • 2 scallions
  • 1 garlic clove
  • 3–4 sprigs oregano
  • 4–5 tbsp lemon juice
  • 1 tsp onion powder
  • 2 tbsp nutritional yeast
  • pinch of Fleur de Sel
For the Balls
  • 4–5 Brussels sprouts
  • 2 tbsp white sesame seeds (optional)
How to Make It
  1. Cover the cashews with cold water and soak overnight.
  2. Pour the nuts into a sieve and let drain. Slice the scallions into thin rings. Peel the garlic. Pick and chop the oregano leaves.
  3. Place all the ingredients, except for the onion powder and oregano, into a blender. Process until thick and creamy. If the ingredients are very hard to blend, add a bit of water, as needed.
  4. Transfer the mixture to a bowl. Stir in the onion powder and the oregano. Cover the bowl with plastic wrap, and refrigerate for at least 1 hour, or until firm.
  5. Remove the outer leaves from the Brussels sprouts. Using a grater or knife, shred the sprouts finely. (If you use a food processor, they will be shredded too finely.) Add the shredded sprouts to the cashew mixture, and combine well. Form the mixture into bite-size balls. To ensure that the balls are easy to form, don’t add all the shredded Brussels sprouts in one go. If using sesame seeds, place them in a frying pan without any fat, and toast them until they are golden brown.
  6. Roll the balls in the sesame seeds and place them side by side in a shallow dish. Cover with plastic wrap, and refrigerate for 1 hour, or until they are firm.

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