Recipe was downloaded from www.naturespath.com

Rosemary and Pomegranate Cheese Ball

Rosemary and Pomegranate Cheese Ball

Recipe by: Sara Stevens

Posted under Gluten Free, Que Pasa, Sauces and Sides, Starters, Vegan, Vegan Friendly on

  • Chill Time: 60 Minutes
  • Gluten Free
  • Vegan

This fresh take on a holiday party classic is vegan, gluten free, and absolutely delicious. Snack away, guilt-free!

Ingredients

  • 2 cups cashews, soaked
  • 1 container vegan cream cheese
  • 1/4 cups almonds, chopped
  • 1/2 cup pomegranate arils
  • 1 tablespoons nutritional yeast
  • 2 cloves garlic
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Juice from 1 lemon
 

Directions

  1. Combine cashews, cream cheese, nutritional yeast, garlic, thyme, rosemary, lemon juice, garlic powder, onion powder, salt and pepper in a blender and process until smooth.
  2. Line a small bowl with plastic wrap and scoop the mixture into the bowl. Gather up the sides of the plastic wrap and twist to form a ball. Transfer to the freezer for about an hour to firm up.
  3. Once ball is firm, remove the plastic wrap and gently roll the ball in the chopped almonds and pomegranate arils. Serve right away with Que Pasa Chips or store in fridge until ready to serve.
 

In This Recipe

About The Author

Sara Stevens

Sara Stevens

Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.

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