Vegan Cashew Cheese Balls with Kale and Beet Salad

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.

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

Chop the kale and add pickled beets and dressing.

Serve the salad with fried cheese balls on top.