Vegan Macadamia Nut and Herb Crusted Swiss Cheese Balls

Yummy is all we can say. Upgrade your holiday cheese boards with a tangy macadamia nut swiss cheese ball this year. 

For the cheese:

2 cups #farmfreshnuts macadamia nuts

1½ cups nutritional yeast

1½ cups water

¾ cup melted refined coconut oil

5 tablespoons lemon juice

4 tablespoons sugar

1 teaspoon salt

1 tablespoon tapioca starch

1 tablespoon miso paste

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon white pepper

1 tablespoon agar-agar

For the crust:

1 cup @FarmFreshNuts chopped macadamia nuts

⅓ cup finely chopped fresh herbs such as parsley, dill, basil, thyme, sage, and rosemary

1 teaspoon coarse salt

1 teaspoon coarse black pepper

What you do:

For the cheese, into a high-speed blender add macadamia nuts, nutritional yeast, water, coconut oil, lemon juice, sugar, salt, tapioca starch, miso, onion powder, garlic powder, and white pepper, and blend until smooth. 

Into a medium pot over medium heat, pour the mixture. Stir in agar agar, constantly stirring for 5 minutes or until bubbling.

Remove from heat after 1 to 2 minutes, place in a sealed container and place in refrigerator to cool for at least a few hours or overnight.

Once cooled, use an ice cream scooper or a spoon to scoop out ⅓ cup of cheese and roll into a ball. 

For the crust, in a wide bowl or on a plate, add all ingredients, stir, and roll cheese balls until evenly coated. Place back in the refrigerator until ready to serve.

Download