Vegan Walnut and Currant Cheese Balls
Vegan Walnut and Currant Cheese Balls
These vegan Walnut and Currant Cheese Balls are rich, creamy, and perfect for spreading on crackers, crumbling over salads, or as a flavorful sandwich spread.
Equipment
- mixing bowl
- Fork or potato masher
Ingrediënten
- 10 ounces 280 g extra-firm tofu, drained and pressed
- 1 cup 120 g walnuts, broken into small pieces
- ½ cup 80 g currants
- 2 tablespoons 16 g flax meal mixed with
- 2 tablespoons 30 ml warm water
- 2 tablespoons 30 ml extra-virgin olive oil
- 1 tablespoon 18 g white miso
- 2 teaspoons minced garlic
- 1 teaspoon liquid smoke
- Salt and pepper to taste
Instructies
- In a mixing bowl, crumble the tofu until it resembles ricotta cheese.
- Add the olive oil, flax mixture, miso, garlic, and liquid smoke.
- Mash together until uniform.
- Mix in the walnut pieces, currants, and salt and pepper to taste.
- Form the mixture into two equal balls, shape into a log, or simply place it in a serving bowl.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these savory cheese balls with a dry Riesling or a lightly oaked Chardonnay for a delightful flavor contrast.
Pair these savory cheese balls with a dry Riesling or a lightly oaked Chardonnay for a delightful flavor contrast.
Nutritional Information
Calories: 160 kcal | Carbohydrates: 6.5 g | Protein: 5.2 g | Fat: 13.1 g | Sugar: 2.2 g | Salt: 0.4 g
