Vegan Jalapeño Popper Cheese Ball

Ingredients

• 0.25 cup non-dairy yogurt (Use a soy-free yogurt for a soy-free version; a few extra teaspoons may be added if the mixture is too dry. May also be used as a topping accompaniment if desired.)
• 1 tbsp brine from pickled jalapeño jar (Add more if needed to moisten the dough.)
• 1 tsp mellow white miso (Use chickpea miso for a soy-free version.)
• 1 tsp extra virgin olive oil (For the cheese-ball mixture.)
• 1 tbsp nutritional yeast (Used in the cheese-ball mixture; additional nutritional yeast is listed for the optional coating.)
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp black pepper
• 0.5 tsp salt
• 1 cup blanched almond flour (Use blanched almond flour for the best results.)
• 3 tbsp fresh jalapeños (Chopped; use more to taste. Additional fresh jalapeños may be used as a topping.)
• 2 tbsp pickled jalapeños (Chopped; use more to taste.)
• 0.25 tsp extra virgin olive oil (For brushing the shaped cheese ball; approximate. A drizzle may also be used as an optional topping.)
• paprika (Use regular or smoked paprika; for the optional coating.)
• nutritional yeast (For the optional coating; amount not specified.)

Steps

1. 1

   In a shallow bowl, add the non-dairy yogurt, jalapeño brine, miso, and 1 teaspoon of olive oil. Mix thoroughly until the miso is fully incorporated.

2. 2

   Add the nutritional yeast, garlic powder, onion powder, black pepper, and salt. Mix again until evenly combined.

3. 3

   Mix in the chopped fresh jalapeños and chopped pickled jalapeños.

4. 4

   Add the almond flour and mix well, pressing out any lumps. The mixture should become homogeneous, cohesive, and slightly sticky rather than dry.

5. 5

   If the mixture is too dry, add a little more jalapeño brine and another few teaspoons of non-dairy yogurt. Mix well, then let the mixture sit for a few minutes so the almond flour can absorb the moisture.

6. 6

   Meanwhile, preheat the oven to 225°F (108°C).

7. 7

   Wet or grease your hands, bring the dough together, and shape it into a ball.

8. 8

   Place the ball on a parchment-lined baking sheet or in a small lined baking dish.

9. 9

   Brush the surface with the approximate 1/4 teaspoon of olive oil, then sprinkle with paprika and nutritional yeast. This coating is optional but adds flavor.

10. 10

    Bake for 18 to 20 minutes, until the outside of the ball feels dry.

11. 11

    Remove the cheese ball from the oven. Arrange a platter with vegetables or crackers if desired, place the warm cheese ball in the center, and top with fresh jalapeños or a drizzle of olive oil if desired.

12. 12

    Store leftovers refrigerated for up to 5 days.

Notes

The recipe is gluten-free. It can be soy-free when made with chickpea miso and soy-free non-dairy yogurt. The cheese ball can also be spread on bread, added to salads, or used in mini quesadillas; for quesadillas, the cheese mixture does not need to be baked first because it cooks during preparation.

Nutrition per serving

• appetizer
• vegan
• gluten-free
• soy-free option
• baked
• party food
• make-ahead