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Sun-Dried Tomato & Herb Vegan Cheese Ball
The word 'miso' means 'fermented beans' in Japanese and it's a traditional seasoning staple in Japanese cuisine. It is nearly always made with fermented soybeans and gives a savoury, umami flavour to the dish you add it to. We also use it in our recipe for this delicious cheese ball, to give it that lovely rich flavour.Servings
(¼ cup per serving)
Total
1 hrPrep
15 minCook
30 minCool
15 minContains
soy
tree nut
Free from
peanut
sesame
gluten
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So good! I was afraid of a too lemony flavor so I went with 1/3 lemon, 1/3 acv, 1/3 white wine vinegar. Can’t wait to make it for visitors. Oh, and I didn’t have whole almonds so I swapped
1 1/4c almond flour. May have caused it to be a little bit oilier but stayed together just fine :)
This was very yummy. We ended up making them into smaller balls so guest could grab a whole ball for their plates. It was a huge hit even with the non vegans
This is so delicious! I made it for a small gathering and everyone loved it, even non-vegans. The recipe makes quite a bit so I put one ball in the freezer.