Vegan Cashew Cheese Balls with Kale and Beet Salad
A delicious vegan dish featuring cashew cheese balls served with a fresh kale and beet salad.
Ingredients
Cheese Balls
- 1cupCashew Nuts
- 1/2cupFresh Basil
- 1cloveGarlic
- 4tbspNutritional Yeast
- 2tspWhite Miso Paste
- 1tbspWarm Water
- 1pieceLemon, juiced
- 1pinchSalt
- 1/2cupPanko Breadcrumbs
- 2tbspCanola Oil
Salad
- 2cupsKale
- 2tbspPickled Beets
- 2tbspOlive Oil
- 1tspApple Cider Vinegar
- 1tspAgave Syrup
How to make Vegan Cashew Cheese Balls with Kale and Beet Salad
Prepare Cashew Cheese Balls
Soak the cashew nuts in water overnight or for a few hours.
Add fresh basil, drained cashews, garlic, nutritional yeast, white miso paste, warm water, lemon juice, and salt to a food processor.
Blend until the mixture becomes a paste. Scrape down the edges as needed.
Roll the mixture into small balls and coat each ball in panko breadcrumbs.
Heat canola oil in a skillet over medium-high heat. Fry the cheese balls until browned on both sides.
Place fried cheese balls on paper towels to absorb excess oil.
Prepare Salad
Whisk together olive oil, apple cider vinegar, and agave syrup to make the dressing.
Chop the kale and add pickled beets and dressing.
Serve
Serve the salad with fried cheese balls on top.
Tips & Tricks
Ensure the cashew mixture is not too runny; it should be sticky.
Use paper towels to absorb excess oil from the fried cheese balls.
Reviews
manu45
Vegan
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...