Vegan Jalapeno Cilantro Cheese Ball
Prep Time10 minutes mins
Total Time10 minutes mins
Servings: 6 -8 servings
Calories: 771kcal
Author: Lisa Le
- 1 Daiya Jalapeno Havarti Farmhouse Block Cheese
- 1/2 cup fresh cilantro
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp kosher salt
- 1 cup 1 whole tub/227 g vegan cream cheese
- Optional: 1/4 tsp cayenne pepper powder
- Something crunchy to coat I used fried onions, but you can use toasted almonds, walnuts, cashews, peanuts, cilantro, sunflower seeds, crushed ritz crackers, etc.
Either finely grate or use a food processor to blitz the cheese block until it has the same texture as couscous.
Add fresh cilantro, garlic powder, onion powder, and salt, then blitz until well incorporated.
Add vegan cream cheese and process or mix until everything is well distributed.
Form into a rough ball, then coat in whatever outer coating you choose (I used fried onions).
Refrigerate to firm for at least an hour, then serve with your favourite crackers or veggies!
Serving: 1g | Calories: 771kcal | Carbohydrates: 50g | Protein: 7g | Fat: 58g | Saturated Fat: 35g | Cholesterol: 30mg | Sodium: 2898mg