YIELD: 6-8 Servings
TIME: 2-2.5 hours
Holiday Plant-Based Cheese Ball
1 cup raw almonds
1, 8oz Kite Hill Plain Cream Cheese
2 tablespoons nutritional yeast
1 1/2 tablespoons ground flax meal
1/2 teaspoon fine salt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/8 teaspoon black pepper
Step 1.Preheat oven to 300° F. Toast almonds on an unlined baking sheet for 10-15 minutes until lightly toasted. Let almonds fully cool. Finely chop almonds.
Step 2.Place cream cheese, 1/2 cup of chopped almonds, nutritional yeast, flax meal, salt, garlic powder, smoked paprika, and black pepper in a small mixing bowl. Mix together thoroughly. Cover and refrigerate for 1 hour.
Step 3.Tear off a large piece of plastic wrap. Empty cream cheese mixture onto plastic wrap, pull up the sides, twist plastic wrap at the top, and shape into a ball shape. Freeze for 30-60 minutes.
Step 4.Place remaining almonds and outside coating ingredients in a small bowl. Mix together. Empty onto a large plate or parchment paper. Remove cream cheese ball from the freezer and unwrap. Gently roll the ball in the almond/seasoning mixture, helping to lightly press ingredients into the surface of the ball with your hands. Coat thoroughly on all sides. Gently wrap in a new sheet of plastic wrap, lightly reform ball shape, and freeze for 30 minutes before serving. Move to the refrigerator after that. Best once brought to room temperature for serving.
Step 5.Serve with crackers and vegetables.
For the outside coating
1 tablespoon dried onion flakes
1/2 tablespoon dried garlic flakes
1/2 tablespoon flaked sea salt
1/8 teaspoon smoked paprika