vegan cheese ball appetizer aka nut cheeze balls

CHEESE BALL  

2 cups raw cashews - soaked or boiled for 5 minutes in the liquid of choice

2 TB nutritional yeast
1 TB apple cider vinegar (or flavor of vinegar of choice)

1 tsp kosher salt or to taste

1/2 tsp smoked paprika

1/4 tsp turmeric powder for color

1 TB white miso1 clove garlic

2 teaspoon Dijon mustard

1 tablespoon lemon juice

1 TB coconut oil - to help hold together 

COATING 

1/2 cup parsley or other herb chopped 

1/3 cup nuts: pecans, almonds, walnuts, hazels

Pulse the soaked cashews in food processor three or four times into a rough chop. 

Add to the food processor the nutritional yeast, 1 Tbsp vinegar, 1 tsp kosher salt, smoked paprika, miso, coconut oil, and 1 TB of the reserved liquid. 

Blend until smooth and creamy.

Taste the cheese and add more salt and vinegar if desired.

Line a small bowl with a piece of plastic wrap large enough to wrap around the cheese ball. 

Spoon cheese mixture into the bowl and let cool in the freezer for 10 minutes not fully wrapped. 

The next step now that the mix is cooled, completely wrap the ball and form it into a smooth ball. 

Freeze for an additional 30 to 40 minutes.

To coat, take the cheese ball from the plastic wrap and roll in the coating until fully covered. 

If serving the next day carefully wrap the coated ball and place back into the fridge.