Going to a party tonight, so prepared a “traditional” vegan cheeseball for the party. I got the recipe over at my friend Josh’s new site, myvegancookbook.com. His site will be featuring recipes that don’t have any hydrogenated oils or isolated soy proteins, which is music to my ears.

Of course, almonds, pine nuts and tofu don’t make it fat-free either, but it’s the holidays so I’m still ahead of the game with this entry.

Couldn’t find any vegan crackers (though I didn’t have much time to look at the store), since I’m not much of a cracker person I don’t really have any go-to brand. I got some Kashi whole grain crackers, but they do contain whey, so that is the slight damper on the otherwise vegan offering. I’ll still probably have the healthiest cracker, but it’s not hard to win such a competition over the holidays.

Recipe worked out good, though. Things I was skittish about before making it, like, would I know when “clumps start to form” with what is essentially nuts, salt and sugar in a food processor, but sure enough, they were clumps. I doubled the recipe since it was going to a rather large party, and it doubled well. I don’t think the food processor could have handled a triple batch, though.

So, I’ll report back how it goes over at the party. It is nice to bring what would otherwise be an artery-clogging monstrosity of a cheeseball to a holiday party and know you’re bringing a healthier, cruelty-free version of holiday decadence… well, at least until everyone starts their diets in four days anyway.

This entry was posted on Friday, December 28th, 2007 at 7:59 am and is filed under recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.