Vegan Smoked Fish Cream Cheese Balls

Vegan Smoked Fish Cream Cheese Balls
Vegan Smoked Fish Cream Cheese Balls

           Or Smoked Fish Spread

Servings: 10 Time: Prep: 20 minutes; Total: 1 hour

The perfect quick salad enhancement or appetizer.

 

 

  Ingredients

Smoked fish made from Nori, or tofu tinted with beet

juice 3 oz. Or: Use peeled strips

of seasoned roasted red pepper, skinned (roasted)

sprinkled lightly with liquid smoke or smoked paprika

and pureed with tofu for lighter smoked salmon color.
 

         VEGAN CHEESE BALLS

  2 tsp. fresh lemon juice

  1 tsp. Dijon mustard, to taste

  1 large minced or crushed garlic clove

  ½ tsp. dill weed

  ¼  tsp. white pepper, to taste

  8 oz vegan cream cheese


(optional: ¼ C unsalted sprouted pumpkin seeds, minced)

 

 

Instructions

Mix the lemon juice with the mustard, garlic, dill,

and white pepper.

Combine all the ingredients in a food processor

until smooth and creamy.

To serve as a spread:

Transfer to a small serving dish. Serve immediately,

or cover and chill for later use.

 

To make into balls:

Use a small cookie baller to make small balls

Roll the balls in minced pumpkin seeds or herbs.

Chill for at least 1 hour before serving.

Keeps for 6 days, or freeze indefinitely.


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