©2016 BY VEGN'VIBES | KELLY NOONAN.

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Holiday Cranberry & Thyme "Cheese" Spread

November 12, 2016

 

Last night, I had my first potluck of the season. The first celebration is always so wonderful and cheery, but getting ready for it can be complicated. Sometimes you want to cook everything, sometimes you want to cook nothing at all. Sometimes you just want to have some wine and call it a day.

So do that, and in preparation for your next party, check out this not-so-complicated holiday spread. It is a big hit for both vegans and carnivores alike, and of course, you can make it even better with that bottle of wine that you are thinking about now.

 

The Need:

7 oz. extra firm tofu (half of the brick that you buy in stores), water pressed out

1 garlic clove

1/2 cup almonds

3-4 tbsp coconut oil

3 tbsp white miso paste

2 teaspoons sea salt, or to taste

1 pinch onion powder

Thyme leaves to season inside and out

Cranberries to top

 

To-do:

Boil the almonds for 10 minutes. Once tender, place the almonds, tofu, garlic, coconut oil, miso paste, salt, onion powder, and thyme in the food processor.

Blend until it is very smooth. 

 Lay out a piece of plastic wrap and scoop out the batter in the center. Completely wrap the edges up and tie a knot at the top. It should have an almost ball-like shape. (helllllooooo, "cheese" ball anyone?)

 It won't be perfect...

Place the ball into the fridge for appx. 3-4 hours.

Once time has passed, take out the ball and unwrap. Gently reshape with your hands and *literally* roll it into a pile of cranberry and thyme to cover.

 It won't be the absolute prettiest bell of the ball, or win any awards, but it will be scarfed down with many compliments and holiday bliss.

 

I am still perfecting this recipe, so stay tuned for more! In the meanwhile, grab that wine and some bread to pair with this.

 

 

xoxo, K

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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