The Best Vegan Tuna Cheese Ball
Bet you can’t just eat one bite of this bad boy! RECIPE AND PHOTOGRAPHY BY MARIA KOUTSOGIANNIS Recipe developer & food blogger at FoodByMaria in Calgary, AB FOODBYMARIA
D
id somebody say vegan cheese ball? You bet, and this one is damn delicious! This easy, vegan cream cheese ball is a healthy, great appetizer for the holiday season and perfect for almost all dietary restrictions. Serve on a charcuterie board or as an appetizer on toast or crackers. It’s raw – so no cooking required.
Makes: 2 cheese balls
INGREDIENTS • • • • • • • • • • • •
450 g vegan, soft cream cheese 100 g vegan, soft cheddar cheese 3 packets vegan tuna, rinsed and squeezed 1 Tbsp. garlic powder 1 Tbsp. onion powder 1 Tbsp. olive oil 3 tsp. apple cider vinegar 1 tsp. sea salt ½ tsp. black pepper 2/3 cup finely chopped sweet onion 2/3 cup finely chopped herbs such as cilantro, parsley, thyme, dill, sage and oregano 3 large garlic cloves, pressed
DIRECTIONS 1. Add the oats, dates, sunflower seeds, hemp hearts, sunflower seed butter and vanilla to a food processor. Process until combined. The mixture will be crumbly. 2. Add water (or coconut oil), one tablespoon at a time and process until the mixture sticks together when pressed. You might not need all three tablespoons if your dates are softer and stickier. 3. Chop your chocolate into small-medium chunks and add to the food processor. Pulse a few times to incorporate into the mixture. 4. Press the mixture at the bottom of a small dish. Keep covered in the fridge or freezer. They're great when eaten straight out of the freezer! NOTE:
CHEESE BALL TOPPINGS (OPTIONAL) • •
Fresh herbs Crushed walnuts
46 I Fall Fitness & Food Issue 2023 I IMPACT MAGAZINE
Cheese balls will last up to 10 days in the fridge, wrapped. Nutrition facts per serving Calories 348; protein 20 g; fat 27.5 g; carbs 6 g.