Vegan garlic & herb ‘cheese’ balls

Use cashew cheese to make these moreish party bites. Serve any leftovers with crackers and chutney for a vegan cheeseboard.

MAKES 20 PREP 30 mins plus 4 hrs chilling NO COOK EASY V

300g vegan soft cashew cheese 100g walnuts, finely chopped

½ bunch of chives, finely chopped

1 tbsp garlic granules small bunch of parsley,

finely chopped

2 tsp Aleppo chilli flakes or sumac

1 Mix the cashew cheese, walnuts, chives, garlic granules and a pinch of seasoning together in a bowl, then cover and chill for 1 hr.

2 Tip the parsley into a shallow bowl and the chilli flakes or sumac into a second shallow bowl. Roll the chilled mixture into 20 small balls, then roll in the parsley or the chilli flakes, or sumac, until fully coated. Transfer the cheese balls to a tray and chill for 3 hrs, or until ready to serve. Any leftovers will keep in a jar, topped up with olive oil, for a week.

GOOD TO KNOW vegan • gluten free

PER SERVING 97 kcals • fat 8g • saturates 1g • carbs 3g

• sugars 2g • fibre 0.4g • protein 3g • salt 0.4g