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Chestnut Tea-Ball (vegan "cheese ball")

Jacob Kunzler TeaChef Level 1

A surprisingly cheesy vegan spread with the distinctive flavors of cashews, chestnuts, and tea. Perfect for parties or snacking on with family and friends. Prep time: 15 min. Chill time: overnight

15 m 2


  • 3/4 c. water
  • 3/4 c. strong brewed chestnut tea
  • 3 1/2 tsp. agar-agar flakes
  • 2/3 c. raw cashew pieces
  • 1/2 c. firm silken tofu, crumbled
  • 1/4 c. nutritional yeast flakes
  • 1/4 c. fresh lemon juice
  • 2 tbsp. tahini
  • 1 tsp. salt
  • 1 c. crushed or finely sliced almonds (for coating)


Place the water, tea, and agar-agar flakes in a small saucepan, and bring to a boil. Reduce heat and simmer 5 min., stirring often. Place in a blender with the remaining ingredients, and process until completely smooth. The mixture will be thick.

Lightly oil a mold in the desired shape. Pour in the cheese and allow to cool completely. Store in the refrigerator for 30-60 min., then take out of the mold, coat in crushed or sliced almonds (lightly pressing them in), and cover and chill for several hours or overnight. Serve with crackers.

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