Healthy Halloween Appetizer to the rescue! 

Pumpkin Shaped Southwest Cashew Cheese Ball

The cashew product for this post was graciously provided by Sunshine Nut Company. As always, all opinions remain my own. Thanks for supporting the growth of Miss Allie’s Kitchen.

Real talk – it’s really hard to walk into a party with a kick (ahhhem) butt spread and hold yourself back when you’re trying to eat more healthfully or if you have food intolerances or allergies. It seems like everything is loaded with the things you’re trying to avoid…sigh.

My solution – I try to bring something really exciting that everyone can indulge in. This Pumpkin Shaped Cashew Cheese ball is JUST the thing – I’ve actually tested it out at two parties, and it passed with flying colors.

It takes a little planning, because you have to soak the cashews overnight, but the process is a breeze. For an extra kick, I used Sunshine Nut Company’s Roasted with a Spark of Spices Cashews. I think it added an EXTRA layer of flavor using the beautifully spiced nuts.

LET’S GET TO IT!

WHAT YOU’LL NEED (increments below in the printout):

Cashews – I used Sunshine Nut Company’s Roasted with a Spark of Spices Cashews

Garlic

Nutritional yeast

Lime

Fresh cilantro

Chili powder

Paprika

Cayenne

Cumin

Salt

Pepper

Green bell pepper

Plastic Wrap

Kitchen Twine

WHAT YOU’LL DO:

6 hours or the night before, pour the cashews into a glass jar or bowl with 4 cups of water. When you’re ready to make the “cheese” ball, drain the water and rinse the cashews.

Add them to a food processor or high powered blender. Add the garlic, lime juice, lime zest, cilantro, chili powder, paprika, cayenne, cumin, salt, and pepper. Pulse until smooth.

Scoop the cashew mixture out onto a sheet of plastic wrap, and form into a ball. If the mixture is sticking to your fingers, wet your fingertips with a bit of water. Wrap the ball in plastic wrap. Wrap the twine around the center of the ball, crossing over the center pulling so the twine indents the cheese ball. Do this 3 more times to make pumpkin shaped indents.

Place the cheese ball in the fridge for 2 hours, but up to overnight. When you’re ready to serve, add the pepper slice into the top of the cashew ball. Serve with crackers, veggies, pretzels, whatever you please!

xoxx,

Miss AK

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Pumpkin Shaped Southwest Cashew Cheese Ball

Prep time – 15 minutes Passive time – overnight + 2 hours

• Yield: 10 1x
• : Allie Doran

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Ingredients

• roughly 2 cups cashews, soaked – I used a 7 oz. bag of Sunshine Nut Company’s Roasted with a Spark of Spices Cashews
• 2 garlic cloves
• 1 Tablespoon nutritional yeast
• 1 lime, juice and zest
• 1 Tablespoon fresh cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 1 pinch cumin
• 3/4 teaspoon salt, to taste
• 1/4 teaspoon pepper
• 1 slice of green bell pepper – for pepper stem garnish
• Plastic Wrap
• Kitchen Twine

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Instructions

1. hours or the night before, pour the cashews into a glass jar or bowl with 4 cups of water. When you’re ready to make the “cheese” ball, drain the water and rinse the cashews.
2. Add them to a food processor or high powered blender. Add the garlic, lime juice, lime zest, cilantro, chili powder, paprika, cayenne, cumin, salt, and pepper. Pulse until smooth.
3. Scoop the cashew mixture out onto a sheet of plastic wrap, and form into a ball. If the mixture is sticking to your fingers, wet your fingertips with a bit of water. Wrap the ball in plastic wrap. Wrap the twine around the center of the ball, crossing over the center pulling so the twine indents the cheese ball. Do this 3 more times to make pumpkin shaped indents.
4. Place the cheese ball in the fridge for 2 hours, but up to overnight. When you’re ready to serve, add the pepper slice into the top of the cashew ball. Serve with crackers, veggies, pretzels, whatever you please!