Cranberry Parsley Cheese Ball Recipe
By Peanut Palate
👩🍳Cook Time: 10 mins
1 block firm tofu Usually it's a 14 oz. block of tofu
¼ tsp black pepper
1 tsp garlic salt
1 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp olive oil
2 tbsp nutritional yeast
Dried cranberries, crushed pistachios, chopped parsley for topping These are more festive colors. You can also crush pecans, other nuts, or anything else for topping if you don't want red and green
1Blend all the ingredients, except for the toppings, in a blender on high speed until no chunks remain.
2Rub your hands in a tiny bit of olive oil so the mixture doesn't stick to your hands. Pour it out into a plate and shape it into a ball. This should be the plate you want to serve it in, because it's hard to move once it's settled.
3Add the toppings all over the ball. Using your hands, press each of the toppings all over the ball until they're stuck on.
4Place in the fridge for an hour to harden. Then remove from fridge and serve! You can dip any finger foods in this. Keep it refrigerated when storing.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.