Cashew and Walnut Cheese Balls
Makes 1 dozen cheese balls
For raw cheese:
3 cups raw cashews
2 cups walnuts
½ dry white wine
2 teaspoons maple syrup
2 tablespoons nutritional yeast
salt and pepper to taste
¼ cup goji berries
½ cup crushed hazelnuts
Soak the cashews in spring water for an hour. Drain the cashews and reserve the soaking water.
Rinse and drain the walnuts 3 times. Soak the walnuts in the white wine for an hour.
Place drained cashews in the food processor and process to a thick paste. Add the walnuts and wine and process until smooth. If the mixture is difficult to blend, add a couple of tablespoons of the soaking water at a time until manageable.
Add remaining ingredients and season with salt and pepper.
Transfer cheese into a clean glass bowl, covered loosely with plastic wrap, and let sit at room temperature overnight, or no more than 10 hours.
When ready to assemble, soak the goji berries in warm water for 30 minutes. Drain well and chop the berries finely.
Combine the chopped berries and crushed hazelnuts in a small bowl.
Roll the cheese into 1 ½” balls, then coat with goji mixture. Serve immediately, or refrigerate until ready to serve.