Yumi’s Red Capsicum and Cashew ‘Cheese’ Ball DF

 Endless Possibilities with Yumi’s Red Capsicum & Roasted Cashews

Serves 8-10 as a snack
You will need to begin this recipe 5 hours before


100g Yumi’s Red Capsicum and roasted Cashews Dip
250g cashews soaked boiling water for 15 mins, drained (reserve water)
1 heaped tsp shiro (white) miso paste
2 tbsp nutritional yeast
2 tsp white wine vinegar
Pomegranate avrils, walnuts and fresh dill sprigs, to decorate
Olive oil, to serve
Crackers, to serve


  1. Combine Yumi’s Red Capsicum and Cashew Dip, soaked and drained cashews, miso paste, nutritional yeast and vinegar in a blender and blitz until smooth (you may need to add 2-3 tbsp of the soaking water to loosen the mixture in the blender).
  2. Place a sheet of plastic wrap over a bowl.  Spoon the paste into the centre of the plastic wrap then gather the sides of the wrap and bring into the centre, twist closed to form the paste into a ball.  Refrigerate (or freeze) for 4 hours until firm.
  3. To serve, remove the ball from the plastic wrap and arrange on a serving board.  Decorate with pomegranate avils, walnuts and dill sprigs.  Drizzle with olive oil and serve with crackers.*dairy free
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