Vegan Cashew Cheese Balls with Kale and Beet Salad recipe

Vegan Cashew Cheese Balls with Kale and Beet Salad

by Saramin (@678sarin)
5.0
From 1 rating
Prep Time
8hr 0min
Cook Time
20min
Total Time
8hr 20min

A delicious vegan dish featuring cashew cheese balls served with a fresh kale and beet salad.

Ingredients

4 Servings
(1 serving = 1 cheese ball with salad)

Cheese Balls

  • 1cup
    Cashew Nuts
  • 1/2cup
    Fresh Basil
  • 1clove
    Garlic
  • 4tbsp
    Nutritional Yeast
  • 2tsp
    White Miso Paste
  • 1tbsp
    Warm Water
  • 1piece
    Lemon, juiced
  • 1pinch
    Salt
  • 1/2cup
    Panko Breadcrumbs
  • 2tbsp
    Canola Oil

Salad

  • 2cups
    Kale
  • 2tbsp
    Pickled Beets
  • 2tbsp
    Olive Oil
  • 1tsp
    Apple Cider Vinegar
  • 1tsp
    Agave Syrup

How to make Vegan Cashew Cheese Balls with Kale and Beet Salad

Prepare Cashew Cheese Balls

  1. Soak the cashew nuts in water overnight or for a few hours.

    Step 1.1: Soak the cashew nuts in water overnight or for a few hours
  2. Add fresh basil, drained cashews, garlic, nutritional yeast, white miso paste, warm water, lemon juice, and salt to a food processor.

    Step 1.1: Add fresh basil, drained cashews, garlic, nutritional yeast, white miso paste, warm water, lemon juice, and salt to a food processor
  3. Blend until the mixture becomes a paste. Scrape down the edges as needed.

    Step 1.1: Blend until the mixture becomes a paste
  4. Roll the mixture into small balls and coat each ball in panko breadcrumbs.

    Step 1.1: Roll the mixture into small balls and coat each ball in panko breadcrumbs
  5. Heat canola oil in a skillet over medium-high heat. Fry the cheese balls until browned on both sides.

    Step 1.1: Heat canola oil in a skillet over medium-high heat
  6. Place fried cheese balls on paper towels to absorb excess oil.

    Step 1.1: Place fried cheese balls on paper towels to absorb excess oil

Prepare Salad

  1. Whisk together olive oil, apple cider vinegar, and agave syrup to make the dressing.

  2. Chop the kale and add pickled beets and dressing.

    Step 2.1: Chop the kale and add pickled beets and dressing

Serve

  1. Serve the salad with fried cheese balls on top.

    Step 3.1: Serve the salad with fried cheese balls on top

Tips & Tricks

  1. Ensure the cashew mixture is not too runny; it should be sticky.

  2. Use paper towels to absorb excess oil from the fried cheese balls.

Reviews

5.0
From 1 rating
m

manu45

Vegan

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Recipe by

Saramin

(@678sarin)

My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...