Ready in 45 | Serves 15
¾ cup Organic Cashews, RAW Whole
3 tablespoons Organic Savoury Yeast Flakes
sea salt, to taste
1 tablespoon Organic Ground Flaxseed
3 tablespoons warm water
3 cloves garlic, minced
⅓ cup Organic Almond Meal
⅓ cup fresh basil, loosely packed
¼ cup Organic Sundried Tomatoes
1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed
⅓ cup VEGAN PARMESAN (remainder reserved for rolling)
sea salt & red chilli flakes, to taste
1 can Organic Chickpeas / Garbanzo Beans (rinsed & dried)
3 tablespoons Organic Almond Meal
Preheat oven to 200°C and line a baking tray with baking paper.
Make your vegan parmesan. Add all ingredients to a food processor or high speed blender and pulse into fine meal. Set aside.
Combine ground flaxseed with warm water. Stir together and leave to sit in the fridge for 15 minutes to gel into an ‘egg’.
Add garlic, flaxseed ‘egg’, almond meal, basil, sundried tomatoes, oil, vegan parmesan, salt and red chilli flakes to a high speed blender and pulse on low until small bits remain, scraping down sides as needed. Add the chickpeas and pulse into a ‘dough’ (you don’t want a paste).
Scoop out heaped tablespoons of dough and roll into balls – you should get 15. In a bowl, combine leftover vegan parmesan with almond meal, then roll each ball in the mixture to coat.
Transfer plant balls to preheated oven and bake for 15 minutes, or until slightly golden.
Remove from the oven and leave to cool. Serve with Ceres Organics Mayonnaise, Turmeric Cashew Cheese and Roasted Beetroot Hummus.