1 ½cups"raw", unroasted, unsalted cashew pieces soaked overnight or boiled, then soaked while you load up the blender with other ingredients. Drain before adding to the blender.If using whole cashews go with heaping or weigh 170 - 175 grams. Measure the cashews before soaking or boiling, then drain before using.
½cup(approximately) sliced almonds*optional, but I think is a requisite addition
If you haven't soaked your cashews overnight, boil them in water and then let them sit in the warm water while you do other things.
Next, put the jar of refined coconut oil in a hot water bath.
Load your blender or food processor with everything except the cashews coconut oil and sliced almonds.
Drain your cashews. Then add your drained cashews to the blender.
Confirm that the coconut oil is in liquid form. If it is liquid, add it to the blender.
Blend or process until smooth, using a spatula to scrape down the sides of the blender or food processor.
Transfer from blender to plastic wrap lined bowl or rounded container or parchment-lined pan and chill. See notes below
Shape into a ball with plastic wrap or parchment paper around mixture to protect hands.
Add sliced almonds by either rolling the ball into a bowl of sliced almonds or pressing them into the ball with your finger.
Chesse mixture will chill in 5 - 6 hours in the fridge if you are making one ball. Wrap it in plastic wrap and put it in a bowl or round container.This time, I left mine in the fridge overnight and then I shaped it with the plastic wrap still on it, into a better ball. It doesn't need to look flawless, because we are adding sliced almonds to the outside.
Two or three balls
Smaller balls chill more quickly, I wrap them individually and put one in the freezer for about 15 minutes (checking for firmness) if I want to serve it more quickly.
For the quickest cheese ball chill
Take two pieces of parchment paper and put them in a square pan going in vertical and horizontal directions. Then use a spatula and spread out the cheese ball mixture onto the parchment. Next, put it in the freezer for around 30 minutes. Then, remove from the pan freezer, pull the parchment paper up and around and shape it into a ball, keeping the parchment paper around the cheese ball mixure to prevent the cheese ball mixture from getting on your hands.Boozy Cheese Ball Variations Add 1 TBSP Dry Sherry or Dry Port Wine Nutrition Information is approximate.www.planttestkitchen.com