The cheeseball has all the favor for an appetizer or other usages*!
Bite of history: In the early 1800s, a farmer presented an unusual grift to President Thomas Jefferson, a 1,235 pound (560 g) cheese ball (aka The Mammoth Cheese). Cheese ball were not popular for the next 150 years. It resurface in a 1944 cookbook. There are many variations today.
Makes 1 cup (130 g)
1/2 cup (65 g) nuts, each organic mixture of two of your choice, eg. cashews, peanuts, sunflower seeds
1/4 cup (30 ml) water or dairy-free milk
2 Tbs. (30 ml) organic each: lemon juice and apple cider vinegar
1 organic garlic, minced
1/4 cup (30 g) (total) chopped or dried herb(s)
- basil (sweet)
- chives (onion flavor)
- parsley (bright green look and flavor)
- rosemary (woody aroma)
- dill (tangy, grassy flavor)
- thyme (earthy flavor)
If you like...
- "green" mix: parsley, chives, and oregano
- garlic taste: parsley, thyme, basil, bill, and marjoram
- Italian flavor: basil, oregano and rosemary
- herb and nut mix: parley, chives, and dill
1. Bring a kettle of water to a boil.
2. To a heatproof bowl, add the nuts and pour water over. Set for 20 minutes.
3. Drain and add 1/4 cup (30 ml) water/milk, lemon juice, vinegar, and garlic.
4. Blend until mixture is smooth.
(a) If it is very thick, add 1 Tbs. of water/milk at a time.
5. Transfer to a bowl and add the chopped herbs.
6. Roll or form a block.
7. It will keep in refrigerate for up to 3 days.
*Other usages:
- spread on (gluten-free) bread or crackers
- speed on cooked meat
- drops on roasted vegetables
- layered in a lasagna
- dip for raw vegetables
- etc.
