1 cup cashews soaked over night, or microwaved 3 minutes, then drained
1/2 cup refined coconut oil
1/2 cup chopped carrot lox
2 tablespoons capers, drained
2 teaspoons light miso paste
1/2 small onion
1/4 cup nutritional yeast
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1 teaspoon liquid smoke
optional 2 teaspoons dulse flakes (seaweed flakes)
Extra strips of lox, or everything bagel seasoning for garnishing the tops of the cheese balls.
Cut the onion into quarters, and pulse a few times in your high speed blender, or food processor.
Now, add all of the ingredients, minus the lox and capers, to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.
Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.
If using lox to garnish, lay 4 or 5 strips across the bottom of the plastic wrapped bowls. If use everything bagel seasoning, sprinkle about a tablespoon into the bottom of the bowl.
Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.
Put the cheese balls in the fridge for 3-4 hours to firm up before serving. Store leftover in fridge for up to 5 days.
Serve with cracker or veggies, or on a bagel