Go Back
–+ servings
Print
Print

Hawaiian Vegan Cashew Cheese Ball Recipe

This yummy paleo vegan cheese ball is made with my cashew cream cheese recipe & filled with pineapple, peppers, green onions, and pecans... it's a Hawaiian cheese ball!

Instructions

Prep Time 5 minutes
Refrigerate 30 minutes
Total Time 35 minutes
Servings: 16 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 2 cups Raw cashews (soaked at least 2 hours, OR if you don't plan ahead well like me simply boil them for 5 minutes until tender)
  • 2 tablespoons Lemon juice
  • 2 tablespoons Refined coconut oil
  • 1.5 teaspoons Seasoning salt (to taste)
  • 1 medium Green bell pepper (diced)
  • 1 cup Crushed pineapple (drained)
  • 6 medium Green onions (minced)
  • 1 1/4 cup Crushed pecans
US Customary - Metric
  1. Place cashews in a high-speed blender along with lemon juice and coconut oil. Blend until creamy. If the mixture seems mealy or dry add water 1 tablespoon at a time until creamy.
  2. Stir in seasoning salt, bell pepper, pineapple, green onions, and 1/4 cup crushed pecans.

  3. Place a piece of plastic wrap in a shallow bowl and place half of the mixture onto the plastic wrap. Form into a ball and place in the freezer 30 minutes - 1 hour or until set enough to roll in pecans. Repeat with the remaining mix.

  4. After the balls are formed and firm roll them in crushed pecans. Store in refrigerator until ready to eat (it tastes best after chilling 24 hours). Serve with your favorite gluten-free crackers or bell pepper slices.

Recipe Notes

Serving Size: ~2 tablespoons, or 1/16 entire cheese ball

Nutrition Information Per Serving

Calories: 188 | Fat: 15g | Total Carbs: 12g | Net Carbs: 10g | Fiber: 2g | Sugar: 7g | Protein: 4g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

--

All text & images © Copyright Wicked Spatula.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wicked Spatula with a link back.