I used to have a fairly low regard for cashews -- I didn't like getting them in the Christmas nut bowl, and I didn't like the 'after-taste' of some of the vegetarian recipes I had that contained them. But eventually I discovered that they can be used to make extremely tasty dairy-substitutes without a pronounced cashew signature flavour. These can be eaten any time of the year, of course, but since Christmas is coming up I thought that I would choose to make one item that was savoury and one that was sweeter. I am particularly in love with the smoky cream cheese (that could be rolled up into a ball, no problem) and I am also nibbling a little much at the lemon cheesecake bliss balls (which I have also made into a larger cheese ball). REMEMBER: While cashew cream cheese may not be allergenic or gluten-laden, it is still a high fat little nut and don't go too wild, or you'll end up wearing this "good fat". LEMON-COCONUT CHEESECAKE BALL INGRE...
Living the Green Life