Herbed ‘Bacon’ Cheese Ball

This vegan cheese ball recipe by chef Mel Boudens is made with Zengarry Double Crème cashew cheese and is sure to be a hit with the whole family this holiday season.


Mel owned the well-loved vegan Grow Your Roots Café in Kanata and she has a brand new e-Cookbook with some of her most popular recipes from the restaurant. Get it here.

Use the promo code VEGANLOVE to save 10% on her All Things Holiday e-Cookbook! Hurry though, because it's only available until Christmas Day!

Makes one large cheese ball

Prep time 10 minutes

Cook time 10 minutes


Ingredients

· 2 packages of Fauxmagerie Zengarry Double Crème cashew cheese, softened (removed from the fridge and place on the counter until soft)

· 1 tsp of dried dill

· 1 ½ tsp of dried parsley

· 1 TBSP of nutritional yeast

· ½ tsp of granulated onion (or onion powder)

· ¼ tsp of salt

· 1.4 tsp of ground pepper

· 1 cloved of garlic, minced


For the ‘bacon’ bits

· ¼ cup of textured vegetable protein (TVP)

· 2 tsp of maple syrup

· ¾ TBSP of soy sauce

· ¼ tsp of liquid smoke

· 2 ½ TBSP of boiling water

· ½ TBSP of oil


Instructions

1. In a small glass bowl or measuring cup, add the TVP, soy sauce, maple syrup and liquid smoke. Then, pour the boiling water over top and cover with saran wrap or a plate and let sit for 5 minutes .

2. While that is rehydrating, in a medium size bowl, add in the Zengarry Double Crème cashew cheese and all of the spices. Mix well until combined, set aside.

3. In a small pan, heat the oil the medium heat & add the rehydrated TVP ‘bacon bits’ and cook until lightly crispy, about 10 minutes. Let cool 5 minutes

4. Fold the cooled ‘bacon’ bits into the cheese mixture until evenly incorporated

5. Using a spatula, scrape all the cheese onto a piece of saran wrap and wrap it up, using your hands to form it into a ball shape.

6. Refrigerate until firm & unwrap to serve!