Ingredients

The following ingredients have 4 Servings
  • 1 cup almond flour (, super fine if possible)
  • 1/2 tsp salt
  • 2 tsp nutritional yeast
  • 1/8 tsp dried sage
  • 1/4 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • generous dash of black pepper
  • 1 clove of garlic minced or crushed
  • 2 to 3 tsp lime juice
  • 1.5 tbsp unsweetened non dairy yogurt (or use thick non dairy milk starting with 2 tsp)
  • 2 tsp extra virgin olive oil ((omit for oil free, add more yogurt) )
  • 1/2 -1 tsp miso (, white mellow miso or use chickpea miso to make soyfree)
  • 1 tbsp or more everything bagel seasoning (,(see note to make your own))

Instruction

  • Add all the dry ingredients to a bowl (almond flour to black pepper) and mix well.
  • Add the rest of the ingredients except bagel seasoning and mix well. Get your hands or spatula in there to press and knead into a dough. Taste and add more lime juice if needed. If the mixture is too crumbly, add a few drops of water or non-dairy yogurt at a time and press and knead to make a ball.. (add more moisture for creamier cheeseball)
  • Brush oil or aquafaba. Roll into everything bagel seasoning or sprinkle some on the ball and pat. (Or use a different coating of choice or no coating).
  • Bake at 200 degrees F(95 C)for 20-25 mins. Cool for 10 minutes before serving. Or refrigerate for a few hours for flavor to develop more and serve when needed at room temp. The ball can be stored refrigerated in a closed container for upto 4 days.