While looking for a holiday cheeseball for an upcoming party, I found The Best Cranberry & Thyme Vegan Cheeseball easy, peezy recipe on “It Doesn’t Taste Like Chicken” .com. I know my friends are going to love it. This cheeseball is going to be a hit and what I love best about it is how it’ll go with all of my other Thanksgiving recipes.
You can either boil the cashews for 10 minutes or soak them for about 4 hours until they are nice and tender. Then just drain the cashews and add to a food processor along with the lemon juice, nutritional yeast, coconut oil, white miso paste, garlic, and salt.
Blend until very smooth and creamy, stopping to scrape down the sides as needed. Now add the thyme leaves and blend to combine. Cheese done. See, so easy peasy.
Line a small bowl with plastic wrap, and scoop the cheese mixture into the bowl. Gather up the sides of the plastic wrap and twist to form a ball. Let the cheese ball firm up in the freezer for about an hour, or for a couple of hours in the fridge.
Then it will look something like this. The magic of coconut oil, ooooh ahhhh.
Remove the now firm cheese ball from the plastic wrap, and press the cranberries onto the outside of the ball. You can try to do this with handfuls of cranberries, but I found it easiest to just take my time and press in one cranberry at a time. It really didn’t take that long.
Tah dah! If your ball is kind of a funny shape, you can lightly pat it into a rounder shape. Serve it right away, or just store it covered in the fridge until you are ready to serve. You can definitely make this ahead of time. Garnish with thyme sprigs and serve with crackers.