Confession: I tried THREE delicious cheeseball recipes over the holidays this year, but didn’t get to post anything about my Thanksgiving or Christmas feasts until now due to travel, moving to the city from the suburbs, a death in the family- which meant more travel- and many other unforeseen circumstances that pretty much everyone faces at one time or another. Life happens.
So….cheeseball numero uno is this scrumptious pine nut and chive-based ball. It held together perfectly, since it incorporated tofu, and the flavor was fantastic- just like a mellow, nutty aged cheese. It wasn’t super-firm, but more like a cold cream-cheese consistency. I rolled it in walnut pieces here, but next time I will use breadcrumbs and sage. (The walnuts are a little too strong for me.) Sliced almonds are another option to roll with, of course. This recipe is from the Native Foods Blog! Thank you, Native Foods! I enjoy eating there, and they always have great recipes to share. I stumbled on this by mistake in a google search and was pleasantly surprised.
Native Foods Chive Cheese Ball (with my few variations)
- 1 cup slivered & blanched almonds
- 1 cup crushed walnuts (to coat the ball)
- ¼ cup pine nuts, unsalted
- ¼ tsp salt
- 1/2 tsp sugar
- 4.5 oz firm tofu, drained well
- 1 Tbs SHIRO miso paste
- 1 tsp red wine vinegar
- 1 tsp lemon juice
- 1 tsp safflower oil
- ½ tsp onion powder
- 1 tsp fresh chives, chopped
- Place almonds, pine nuts, salt and sugar in food processor and blend until for 2 minutes or until clumps start to form.
- Add tofu, miso, red wine vinegar, lemon juice, safflower oil and onion powder and blend about 2 minutes.
- Gently fold the chives. Consistency will be very thick.
- Pile mixture into a bowl and cover.
- Place in fridge to chill overnight.
- Next day, roll into a ball and coat with chopped walnuts or breadcrumbs, or choice of topping.
- Keep refrigerated until ready to serve with crackers! Yum!
Tip: if you oil your hands a little when rolling, it helps the ball not stick to you!