Thank you Dana! Super excited!! Can you please tell me if you measure your cashews by volume or weight? I made this for a party and it was a hit! Most of the people attending were non-vegan cheese lovers, but this was the only thing that got finished. We had 12 people, both vegans and non-vegans and everyone loved it! The consistency and texture were great — just like a soft cheese. The taste was fabulous — even the non-vegans were obsessed. Would adding agar agar or tapioca starch affect the creaminess, and would it be able to help the cheese form into a ball better?
If you experiment with it, report back on how it goes. Good luck! This is so easy to make and is yummy. While the cashews soaked overnight, I measured the other ingredients and the next day it took less than 5 minutes to finish. The most difficult aspect was dealing with the cheese cloth. I added extra garlic, salt, and smoked paprika. Thank you for this delicious recipe. My daughter made this for Thanksgiving but it would be wonderful for any gathering. I am still amazed at how good this is and how easy too. I just started soaking my cashews and am so excited to make it myself. They sell the cheesecloth at the grocers where the kitchen tools are sold, generally.
Minimalist Baker, you are the Best!! Hey Dana! I just stumbled on your recipes and they all look amazing! I made this as an appy for dinner with some non-vegan friends.
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It turned out great and everyone loved it! I froze the leftovers and it thawed out perfectly for a snack a couple weeks later. This looks amazing. I have a tree but allergy so vegan cheese is quite tricky for me. Any suggestions on cashew substitutions, or another type of tree but-free vegan cheese that I could look out for? Thanks so much. Hi Kath! Hope this helps! It was easy, and so, so tasty. I halved the recipe and it still gave me a substantial sized cheese ball—enough for 4 people to nosh on in a sitting, or one person to hoard…err, enjoy over a few days.
I used Daiya Chive cream cheese and upped the Smoked paprika and cayenne quotient a bit to suit my preference. Regardless, this cheese ball is delicious! I will definitely be making it again. Thanks for this recipe! Looks like a delicious recipe, Dana. Thanks for sharing your talent and hard work!
I made this and it was super tasty. Any idea where would I find jar pimento peppers?
Question: Is the cheese supposed to be firm? After 12 hours the cheese was still quite wet and I had difficulty shaping it into a ball. Any suggestions on how to make it more firm? Also, can I freeze it? Thanks for the recipe — I will make this again! I found mine at Whole Foods!
But most grocery stores have them! To make it more firm keep chilling in the fridge!
Spicy Thanksgiving Menu
I made this and it was delicious! I want to try it with almonds instead of cashews. Would that work? And would I soak the almonds the same way? I love your recipes! Start with blanched almonds for best results. Yes, they still need soaked. Made this over the weekend and it was delicious! Thanks :. Made this for Thanksgiving and it was a giant hit in my carnivorous dairy-loving family. By some miracle I was able to smuggle some leftovers home.
Today I turned it into a vegan pimento grilled cheese sandwich. Life changing! Thank goodness I had limited leftovers or I would have continued eating until I could eat no more. Thanks for the wonderful and delicious recipes! Hey lady! I made your cheese ball for Thanksgiving for my guests and we all absolutely loved it! We just dipped our crackers in it and were super happy.
Great recipe! I have some left and will try to get a pic and post it on IG! This cheese ball was amazing! I omitted the oil and it still came out perfect. I served it with pumpkin spice triscuits. Love, love, love! Could you tell me a food processor you recommend? I bought one recently and it broke after only a couple uses :. Hi there! Try this one. This was absolutely delicious. Nevertheless, it was tasty enough to fool us Southern pimento cheese experts and was gone before the seiturkey went in the oven.
I may just make this recipe again tomorrow. Of course I had to sample it before hand! It is so good on crackers. I grew up eating a port wine cheese spread that came in a jar and later a little plastic container from the grocery store…it reminds me of that! Thanks for all the holiday recipes!
I just wanted to follow up on my review…my family loved this at Thanksgiving! The omnivores and even kids ate it up. I will make this again for my work Christmas party. They are a tough crowd of carnivores, but I am confident this cheese ball will be a hit! Clarification question about the directions — you put the strainer inside the bowl, and then the cheesecloth inside the strainer correct?
I also had to cut my long hair. I wish you the best in dealing with this. I love all of your recipes, btw. You are so creative! Do these vegan cheese balls truly taste like cheese? Hi Laina! Let me know if you try it!
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Thanks, Dana for the reply. Thanks so much! I love you. Thank you for this. I am in SoCal now and really missing the pimento cheese of the South East, yes!!! HI Dana, We make a lot of your recipes!. But I do have a question and hope you will havethe answer. What app or website or tool do you use to count the nutritional information per food item. I am desperately looking for one. Appreciate your help. Aloha Yvette. Hope this helps. Lana did you try it?
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Alas, they cannot have cashews either. Do you know if we could sub peanuts to all your vegan cheese or sauces made with cashews? Or does it require the specific fat found in cashews? Any other idea for people who are severely allergic to tree nuts and sesame, as my kids are? Thankfully, they are not allergic to peanuts so I manage to adapt some of the recipes. I would guess Brazil nuts might do the trick? Sunflower seeds have worked well for me with other cheeses in the past, but the color is ugly :.
Looks fabulous Dana! I am having Thanksgiving at my house and I am looking for Vegan options. Most of my family still eats meat products and I am constantly looking for ways of showing them that a Plant based lifestyle if great and satisfying. On another note, I like you have had the same hair loss problem.
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Latin Thanksgiving: Cornbread, Chorizo, Poblano Stuffing
I'm Sommer Let me help you make meal time memorable, and life a little spicy! All images, recipes, and original text content are copyright protected. Do not copy or publish A Spicy Perspective content without prior consent. Design by Purr. Jump to Recipe. Prep Time: 10 minutes. Cook Time: 55 minutes. Total Time: 1 hour 5 minutes. Sausage Mushroom Thanksgiving Stuffing Recipe - A fluffy and comforting bread dressing baked with zesty pork sausage and earthy mushrooms.
Spicy Vegan Cheese Ball | Minimalist Baker Recipes
Servings: Ingredients US Customary - Metric. This can be done several days ahead. Preheat the oven to degrees F. Spray a 9xinch baking dish with nonstick cooking spray. Add the butter and pork sausage. Break the sausage into small pieces with a wooden spoon and cook for minutes. Add the onions and celery. Cook for a couple minutes, then stir in the mushrooms. Stir in the fresh chopped herbs, then turn off the heat. Stir the broth mixture into the sausage and mushroom mixture. Fold the bread cubes into the sausage mixture, making sure the cubes are well coated in broth.
Spoon the stuffing into the prepared baking dish. Spread it out evenly, then sprinkle the top with Parmesan cheese. Bake for 45 minutes, or until puffed and golden in the center. Serve warm. Notes This recipe can be made up to 2 days ahead if needed, then reheat on Thanksgiving. However, I prefer to prep the ingredients ahead, leaving the broth and egg mixture separate from the rest. Then combine all ingredients and bake right before serving. Serving: 0. Course: Side Dish. Cuisine: American.