My goal was to make a vegan “cheese” ball that contained no hydrogenated oils or isolated soy protein. After many months of experimentation, it’s finally done! The blended almonds, tofu and pine nuts create a velvety texture and taste that closely resembles that of real cream cheese. It was hard to get a mix of ingredients that would form a ball but also taste good. What amazed me was that it actually wound up tasting better than the real thing!
Making a cheese ball has always been a favorite tradition of mine during the holidays and I’m so happy that I’ve converted that tradition into something vegan and healthy. The best thing about this recipe is that you don’t even have to turn on the stove!
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