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Almond Cheese Ball

Almond Cheese Ball

Print Recipe
Learn to make almond milk without wasting food
Course lunch, Snack
Cuisine French
Keyword almond cheese, almond milk, almonds, easy vegan recipe, low waste, scrappy cooking, vegan recipe, zero waste
Prep Time 5 minutes
Resting time 4 hours
Servings 4
Calories 308.6
Author Cat Gavriusova

Equipment

Ingredients

For the milk

  • 1 cup almonds raw, soaked overnight
  • 4 cups filtered water

For the cheese

  • ¼ cup nutritional yeast
  • 3 tbsp coconut oil melted
  • 1 tbsp dried parsley
  • 1 tbsp apple cider vinegar
  • ½ tsp sea salt or to taste
  • extra almonds for coating

Instructions

  • Drain soaked almonds and add them to a blender. Blend the almonds and water until a “milk” is formed.
  • Drain using a cheese cloth or leotard and transfer the plant-based milk to a clean container in the fridge (store up to 3 days). You can sweeten it with maple syrup and add a little sea salt as desired.
  • Reserve the leftover pulp (1-1.5 cups) and ensure it is drained as much as possible. Add the remaining ingredients, stir, taste and adjust as needed.
  • With your hands, roll into a ball and chill in the fridge until ready to eat. If desired, coat with crushed almonds. This won’t be SUPER cheesy but it makes a delicious repurposed spread.

Nutrition

Calories: 308.6kcal | Carbohydrates: 9.2g | Protein: 9.1g | Fat: 28.3g | Saturated Fat: 10.4g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 11.7g | Trans Fat: 0.1g | Sodium: 305.3mg | Potassium: 323.3mg | Fiber: 5.2g | Sugar: 1.4g | Vitamin A: 10.1IU | Vitamin C: 0.6mg | Calcium: 107.6mg | Iron: 1.6mg