White wine & Pecan Cashew Cheese Ball (GAPS, Paleo, Vegan, RAW options))

Ok, here it is the mighty CHESSE BALL!  A cashew cheese ball that is... and it IS awesome. It's dairy free and completely vegan.  I have seasoned this one with crispy shallots, garlic and my personal favorite...dry white wine. (You could easily replace the wine with water if you prefer. White wine is GAPS friendly and some Paleo people have it in moderation)

I promise, you will not be able to get enough of this cheese ball...it is THAT addictive!

 

White Wine & Pecan Cashew Cheese Ball 

Ingredients:

1 cup cashews soaked for  3 three hours, then drained

1/4 cup dry white wine (or water)

1/2 Tbls warmed coconut oil 

1 pro biotic capsule

1-2 Tbls warm water as needed for consistency.

1 Tbls shallot, finely minced (about 1 medium sized shallot)

1 Tbls garlic, finely minced (2-3 large garlic cloves)

1 Tbls chives, minced

3 Tbls olive oil

1 tsp or more coarse sea salt to taste

fresh ground pepper to taste

1 cup raw/roasted pecans, finely chopped

Directions:

Put the cashews, white wine coconut oil and powder from the pro biotic capsule in a high powered blender. 

Begin to puree the mixture stopping often to stir. 

Add warm water 1 Tbls at a time if the mixture is to thick to move through the blender . The less water you use the better the cheese will 'set up' later. Blend until it is as creamy as you can get it. Depending on your blender, this could take anywhere from 5-10 min. Be patient...trust me it's worth it for that creamy goodness!

When it is ready, transfer the mixture to a medium sized bowl, cover with a flour sack towel or other breathable towel. Place the bowl in the oven with the light on and allow it to ferment for 8-16 hours. (I leave mine over night) If you have a dehydrator, you could put it in there as well. It will rise some, but not as much as the ricotta cashew cheese (due to the coconut oil).

(If your cheese mixture is a bit too wet, try putting it into a triple folded cheese cloth, then in a strainer over a bowl. Allow it to ferment in a warm place this way, some of the extra liquid should drain out.)

In the meantime, prepare the onions, garlic and chives. Cook the minced onions and garlic in 3 Tbls olive oil in a skillet over medium heat. Let them slowly cook for about 10 min (Unless they begin to burn). Try to adjust the stove temp so that they cook slowly though. This way they will turn a nice golden color. Once done, drain the onion mixture and let cool on a paper towel.

If making RAW, use dehydrated scallions and garlic or just use the chives and skip the cooking.

Wipe put the pan (I always use cast iron). Pan roast the chopped pecans in the little oil that is left, until they are nicely toasted. Careful not to burn them. Add salt and pepper to taste. Set aside to cool.

Stir the onion mixture into the cashew cheese, add the cooked minced chives, salt and pepper to taste, then refrigerate for at least one hour.

Press the raw/roasted pecans on the outside of the cheese ball. Wrap and chill until ready to serve.

For some great cracker recipes check out Elanas Panty. I will be posting some of my own soon.