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Recipe – Cashew Pomegranate Ball

Festive to the eye and bursting with flavour…literally. This Cashew Poemegrante Ball is a spin-off the traditional cream cheese ball, but with a greater nutty flavour and its vegan friendly!


  • 2 cups unsalted roasted cashews, soaked 1 hr and drained
  • 1 tbsp nutritional yeast or more if desired
  • 2 garlic gloves
  • 1 tsp fine sea salt
  • 1 cup pomegranate seeds
  • Toasted fresh thyme and rosemary to taste + extra for garnish
  1. In a dry pan, toast fresh herbs and set aside.
  2. In a food processor combine herbs, cashews, nutritional yeast, garlic, and sea salt.
  3. Pulse until combined, form the mixture into a ball with your hands.
  4. Scoop pomegranate seeds with your hand, or spoon and press them firmly over the exterior of the ball until covered.
  5. Dust with toasted rosemary and thyme if desired.
  6. Serve with Kii crisps and enjoy with guests!