{You’d Never Believe It’s Not Real Cheese} Garlic and Sun-dried Tomato ‘Cheese-Ball’

As the name says, this Garlic and Sun-dried Tomato Cheese Ball (or white wine, garlic, onion and sun-dried tomato cheese ball for a more descriptive name) is so good that you’d never know it’s not real cheese. Or at least you wouldn’t care because this copycat version made with cashews and white wine is so creamy, delicious and flavourful that you won’t miss the original version at all.

It has a creamy, cheesey texture, and is infused with [alot of] garlic, chilis, sun-dried tomatoes, and onions. Every bite is a rich explosion of flavour, and the hardest part is trying not to eat the whole thing in one sitting. It’s impossible, so make more than one!

 

This recipe takes a bit of time and forethought, but it’s super easy and involves minimal effort. The actual active working time in the kitchen is under 30 minutes and the rest is just waiting around for things to soak and chill. The cashews which form the base of the recipe need to soak for 1.5-2 hours before you start, but once that’s done, it comes together really quickly.

It’s also very easy to customize. Once you’ve made the base you can try different add-ins to make a different style/flavour ball each time.

This is a perfect treat for a late afternoon, summer-time wine and cheese picnic and also a great recipe to take as an appetizer to a party or just to enjoy at home on a weekend afternoon. Sit out in the backyard, pour a glass of wine, and enjoy this with crackers, carrots, bread, or pretzels.

Garlic and Sun-dried Tomato Cheese-ball

Base

• 1 1/4 cup cashews
• 3.5 tbsp dry white wine
• 1/2 tbsp melted coconut oil
• 3 tbsp nutritional yeast

Add-ins

• 1 medium sized red onion, finely chopped
• 1 large green onion, thinly sliced
• 6 cloves of garlic
• 6 large sun-dried tomatoes (dry, not in oil)
• 1 red or green chili pepper (optional, but delicious!)
• Sliced or finely chopped almonds
• Olive oil for the frying pan
• Salt and pepper to taste

Directions 

1. Put the sun-dried tomatoes in a small sauce pan with 3 cups of water and bring to a boil. Once boiling, reduce heat to medium and let the tomatoes cook for 10 minutes.
2. With a fork, take the sun-dried tomatoes out of the pot and set them aside.
3. Put the cashews into a big, glass bowl and pour the hot, sun-dried tomato infused water from the saucepan over them.
4. Let the cashews sit in the water for 1.5-2 hours
5. 20 minutes or so before the cashews are done soaking, chop the onions, garlic, sun-dried tomatoes and half of the chili into small pieces and cook them with about 2 tbsp of olive oil in a frying pan over medium heat until the onions turn golden brown.
6. Put the cashews, white wine, coconut oil and nutritional yeast into a food processor and process until the mixture is very smooth. The consistency should be similar to a very thick hummus
7. Stir the frying pan onion mixture into the cashew mixture and season with salt and pepper to taste.
8. Transfer into a small bowl and freeze for 20 minutes
9. While the mixture is in the freezer, wipe out your frying pan and pan fry the chopped almonds, stirring often, until they start to turn darker brown (about 5 minutes)
10. Chop the other half of the chili and spread the almonds and chopped Chili evenly on a large plate
11. Take the cashew mixture out of the freezer and with your hands, mold it into a ball.
12. Roll the cashew ball in the almond and chili mixture, pressing the nuts in if necessary
13. Wrap in saran wrap and refrigerate for an hour or more. (You can also eat it right away but it will be a bit softer)

Notes

• If you only have oil packed sun-dried tomatoes that will work too and you don’t need to cook them. Then just soak the cashews in plain hot water

 

Sun-dried Tomato, Onion, and Pine Nut ‘Risotto’

This creamy Sun-dried tomato rice bowl has all the texture and flavour of a risotto without any of the butter or cheese. Fluffy, short-grain brown rice, caramelized red onions, sun-dried tomatoes and the subtly sweet and nutty flavour of pine nuts are combined with mild hints of basil and garlic, a light drizzle of olive oil, and tangy fresh citrus. Topped with peppery arugula, creamy avocado, and vegan parmesan cheese, this is the perfect comfort food.

This risotto is rich, smooth, creamy and delicious….and if you have pre-cooked rice on hand you can whip it up in less than 20 minutes!

Mixed with:

Sun-dried Tomato, Onion, and Pine Nut ‘Risotto’  – serves 2

Risotto

• 3 cups short grain brown rice (cooked) – about 1 – 1.5 cups uncooked
• 1 medium red onion + 1 tbsp olive oil
• Handful of chopped, fresh parsley
• 5 sundried tomatos (in oil), chopped into small pieces
• 1/4 cup pine nuts
• 2 tbsp olive oil
• 6 tbsp Vegan Parmesan Cheese (4 tbsp ground almonds, mixed with 2 tbsp nutritional yeast and salt to taste)
• Arugula to garnish
• 1/2 avocado to garnish
• 2 tsp fresh lemon juice

Sauce

• 7 large sun dried tomatoes (dry, not in oil)
• half a red onion
• 1 clove garlic
• 2 medium tomatoes
• 70g tomato paste
• 4-5 big basil leaves
• 1 tsp cumin
• 3 tbsp olive oil

Directions

1. First cook your rice. I usually have a big bowl of pre-cooked brown rice to use. But if you don’t have pre-cooked then follow the instructions on the package and cook it.
2. While the rice is cooking, put onions and 1 tbsp olive oil into a small frying pan and saute on low-medium heat until the onions are soft and
3. • Make the Sauce:
   • Put the 7 sundried tomatoes in a small sauce pan and add just enough water to cover them. Cook on high heat until the water boils
   • In the meantime, chop the onion, garlic, tomatoes, and basil leaves
   • Once the water boils, turn down to low heat and add all of the other ingredients to the pot. Let it simmer for 10 minutes, stirring occasionally. Then blend with a hand mixer or pour into a food processor and mix until you have a smooth sauce.
4. Once the rice is cooked, turn the burner down to low heat, pour the sauce into the pot with the rice and mix well
5. Add the onions, chopped parsley, olive oil, sun dried tomatoes, and parmesan cheese and mix well. Let sit for 5 minutes.
6. In a small frying pan cook the pine nuts on medium heat, with no oil, until they start to turn brown (about 5 minutes)
7. Add the pine nuts  and lemon juice to the risotto
8. Put into 2 bowls, and garnish with a drizzle of olive oil, avocado, arugula, and extra parmesan cheese