Before I was diagnosed with Celiac, I thought I was lactose intolerant. And for those of you who are dairy free, I’m sorry, because I LOVE CHEESE! And cheeseballs?! Even better.
Are you dairy free? This would be EASY to make dairy free. Tofutti cream cheese and Daiya cheddar. Easy peasy.
Cranberry Walnut Cheese Ball
*Recipe makes 2 good sized cheese balls
2 pkgs. gluten free cream cheese (I used Organic Valley Neufchatel)
8 oz. (2 cups) sharp cheddar - the sharper the better!
Juice from half a lemon
3 tsp. Worcestershire sauce (make sure it’s gluten free! I use Lea & Perrin’s)
3 tsp. steak seasoning (or some sort of seasoned salt that has garlic & onion)
Craisins and Walnuts for coating
Let your cream cheese sit out for an hour, or pop it in the microwave to soften. Once softened, add to a large bowl with cheddar, lemon juice, Worcestershire sauce, and steak seasoning. You could use a spoon, but you really just need to use clean hands and dig in, mixing well.
Once it’s all melded together, pat/roll into a ball as best you can, and then wrap in plastic wrap. You can make this several days ahead, but once you’re ready to serve, take your cheese ball out of the fridge and shape into a ball. On a large cutting board, chop or smash craisins and walnuts. Once in bits, roll your cheeseball in the toppings until well coated.
Have a nut free friend? Just use craisins! That’s how I’ll make my cheese ball when I see bestie at the end of this month.
Yum! The sweetness from the craisins with the creaminess of the cheese and the sharpness of the cheddar…yes! Delicious!
Did you see the exciting new product I found at Whole Foods yesterday?! Check the GHM facebook to see a picture. They are SO DELICIOUS!!!!