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
Ingredients
- 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
Instructions
- 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 & 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.
Nutrition values
Calories: 160 kcal | Carbohydrates: 6.5 g | Protein: 5.2 g | Fat: 13.1 g | Sugar: 2.2 g