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Brazil Nut Cheeze Ball


Betty Rawker ( --slightly tweaked by Eve

An easy "cheeze" ball for your holiday party: cashews and Brazil nuts blended with nutritional yeast and a zesty dose of garlic and lemon juice.


240 ml1 c. walnuts
1 sprig rosemary, destemmed
79 ml1/3 c. fresh parsley
pinch sea salt

Cheeze ball:
180 ml3/4 c. raw Brazil nuts
180 ml3/4 c. raw cashews
79 ml1/3 c. fresh lemon juice
15 ml1 T. nutritional yeast
2-3 garlic cloves, minced
2 ml1/2 tsp. sea salt
1-2 T. olive oil


For the topping: first line a small bowl with plastic wrap.
Place walnuts, rosemary, parsley and salt in a food processor. Pulse into a crumble. Press into the bowl, reserving a little for later.

For the cheeze ball:
Put all ingredients except the olive oil in a food processor and blend to cheese texture. If mixture is not combining well, add 1 T. water. When mixture is smooth, add the olive oil. Pack the mixture into the bowl and sprinkle the reserved topping on the top. Chill.

To serve, flip onto a plate and remove the plastic wrap. Serve with cucumber slices, apple, slices, crackers, etc.

Major Ingredients: