Cranberry and Pecan Vegan Cheeseball
Serves eight
  • 1 ½ cups raw cashews (soaked in water for four hours then strained)
  • ¼ cup coconut oil
  • 2 tbsp fresh lemon juice
  • 1.5 tbsp water
  • ¼ teaspoon pink salt
  • 1 cup unsweetened dried cranberries
  • ½ cup chopped pecans
  1. Place drained cashews, coconut oil, lemon juice, water, and salt in a blender.
  2. Blend until smooth.
  3. Add in ¾ cup of cranberries and blend until they are finely chopped and incorporated into the mixture, approx 15 to 30 seconds.
  4. Transfer to a sealed container and store for three to four hours.
  5. Combine remaining cranberries and pecans.
  6. Remove mixture from the fridge and roll into a ball. Press the cranberry-pecan mix on the top.
  7. Serve immediately (or chill until ready) with crudite or gluten-free crackers.
Recipe by Be Well at