This Jalapeno Popper Cheese Ball is an easy flavour packed appetizer that's perfect for feeding a crowd, and best of all no one will know that it's dairy free! It's loaded with jalapeno, scallions, red onion plus loads of spices.
1 1/2cupsraw unsalted cashewssoaked in hot water for 10 minutes
1tbspapple cider vinegar
1/3cupfinely chopped jalapeno
1/3cupfinely chopped scallions
2tbspfinely chopped red onion
1/4cupfinely chopped pecans
1/4cupfinely chopped scallions
1/4cupfinely chopped cooked bacon (optional)omit if vegan/vegetarian
To make the cheese, drain the cashews and place them in a food processor orr nutribullet along with the lime juice, coconut aminos, apple cider vinegar, water, nutritional yeast, cumin, paprika, pepper, salt and chili powder. Blend until the mixture is smooth and creamy.
Add in the chopped scallions, jalapenos and red onion and stir with a spoon to incorporate them well into the mixture. Taste and adjust the seasoning as desired by adding more spice, cumin, salt, lime juice etc.
Line a bowl (approx 1 cup in size) with plastic wrap so that the wrap folds over all of the edges of the bowl. Spoon the cheese mixture into the bowl and use a spatula to flatten out the top so that it's smooth. Put the bowl in the fridge for approximately 3 to 4 hours to become firm.
Place a large piece of plastic wrap over a small plate, add the chopped scallions and pecans (and bacoon if using) onto the plate and stir so that it's well mixed.
When the cheese ball is firm to the touch, place a plate upside down over the bowl and flip. Remove the bowl and peel off the plastic wrap. Gently place it upside down onto the plastic wrap plate with the topping ingredients and lightly press the topping into the ball, using the plastic wrap to help coat the sides in the crunchy pecan, scallion and bacon mixture. Once the ball is well coated, place it no a plate with veggies, crackers or tortilla chips and serve.