Recipe developed for Blas y Tir, the home of Welsh produce!

These vegan, dairy free, cauliflower cheeze balls are for people who don’t like cauliflower!

The combination of creamy cashews and nutty tasting ground almonds together with some nutritional yeast flakes and sweet smoked paprika do a great job of disguising any taste of cauliflower! Which is great if you are wanting to eat more of this highly nutritious cruciferous vegetable but you’re really not keen on the taste! Pre-steaming the cauliflower before blitzing it really helps to hide the taste too so don’t skip this step!  If you find cauliflower easy to digest and you actually do like its taste, then maybe you can skip the steaming and place it straight into the food processor because it will be roasted in the oven too – it’s your choice 🙂

Enjoy! Joanne 🙂

Begin by assembling all of the ingredients together.  You will need;

  • Cauliflower
  • Cashews
  • Ground almonds
  • Apple cider vinegar
  • Nutritional yeast flakes
  •  Sweet smoked paprika
  • Sea salt & ground black pepper
  • Sesame seeds

Steam the cauliflower for 15 mins until soft.

While the cauliflower is steaming, add the cashews to a bowl and cover in freshly boiled water. Leave to soak for about 15 mins.

Next, add all of the ingredients (EXCL. the sesame seeds – reserve these for coating), into a food processor;

Blitz until you form a paste;

Use clean hands to form a ball with about 1 heaped tbsp of the mixture, then roll the ball in the sesame seeds to coat;

Continue until you have used all of the mixture, I made 15 from this mixture but it depends on the size of your cauliflower;

Bake in the oven for about 20 mins and serve warm with your favourite dip!

Crunchy Cashew Cauliflower Cheeze Cannon Balls

Crunchy Cashew Cauliflower Cheeze Cannon Balls

Crunchy Cashew Cauliflower Cheeze Balls

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 15 balls
Author: Joanne
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Ingredients

  • 1 large cauliflower washed, broken into florets and steamed until soft
  • 1 cup cashews soaked in hot water for 15 mins, drained
  • 1 cup almond flour
  • 1 tbsp apple cider vinegar
  • 1/2 cup nutritional yeast flakes
  • 1 tsp sweet smoked paprika
  • 1 pinch sea salt

Coating

  • 1-2 cups sesame seeds

Instructions

  1. Begin by assembling all of the ingredients together. 

    Steam the cauliflower for 15 mins until soft.

    While the cauliflower is steaming, add the cashews to a bowl and cover in freshly boiled water. Leave to soak for about 15 mins.

  2. Next, add all of the ingredients (EXCL. the sesame seeds - reserve these for coating), into a food processor.

  3. Blitz until you form a paste.

  4. Use clean hands to form a ball with about 1 heaped tbsp of the mixture, then roll the ball in the sesame seeds to coat.

  5. Continue until you have used all of the mixture, I made 15 from this mixture but it depends on the size of your cauliflower.

  6. Bake in the oven for about 20 mins and serve warm with your favourite dip!

 

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