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.
If you make this, don’t forget to take a picture and tag it #peacemealxo on instagram. I’d love to see your creations!
Garlic and Sun-dried Tomato Cheese-ball
- 1 1/4 cup cashews
- 3.5 tbsp dry white wine
- 1/2 tbsp melted coconut oil
- 3 tbsp nutritional yeast
- 1 medium sized red onion, finely chopped
- 1 large green onion, thinly sliced
- 6 cloves of garlic
- 6 large sun-dried tomatoes (in oil) chopped into small pieces
- 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
- Soak the cashews in the water for 1.5-2 hours (or do a quick soak in boiling water for 20 minutes)
- 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.
- Put the cashews, white wine, coconut oil and nutritional yeast into a blender or food processor and process until the mixture is very smooth. The consistency should be similar to a very thick hummus
- Put the cashew mixture into a bowl, stir in the frying pan onion mixture and season with salt and pepper to taste.
- Freeze for 20 minutes
- While the mixture is in the freezer, wipe out your frying pan so there is no oil left, and toast the chopped almonds, stirring often, until they start to turn darker brown (about 5 minutes)
- Chop the other half of the chili and spread the almonds and chopped Chili evenly on a large plate
- Take the cashew mixture out of the freezer and with your hands, mold it into a ball or log
- Roll the cashew ball in the almond and chili mixture, pressing the nuts in if necessary
- 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)