Vegan Tempeh-Pimiento Cheese Balls Recipe

Vegan Tempeh-Pimiento Cheese Balls Recipe

Ingredients

Makes 8 servings

• 8 ounces tempeh, cut into 1/2-inch pieces
• 1 (2-ounce) jar chopped pimientos, drained
• 1/4 cup nutritional yeast
• 1/4 cup vegan mayonnaise
• 2 tablespoons soy sauce
• ¾ cup chopped pecans

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Set aside to cool
3. In a food processor, combine the cooled tempeh, pimientos, nutritional yeast, mayo and soy sauce
4. Process until smooth
5. Transfer the tempeh mixture to a bowl and refrigerate until firm and chilled, at least 2 hours or overnight
6. In a dry skillet, toast the pecans over medium heat until lightly toasted, about 5 minutes
7. Set aside to cool
8. Shape the tempeh mixture into a ball and roll it in the pecans, pressing the nuts slightly into the tempeh mixture so they stick
9. Refrigerate for at least 1 hour before serving
10. If not using right away, cover and keep refrigerated until needed
11. Properly stored, it will keep for 2 to 3 days

Full List of Cheese-Ball Recipes
Full List of Cheese Recipes