Vegan Turkey Cashew Ball

*1 heaping cup Raw Cashews

*2 tablespoons Fresh Lemon Juice

*2 Tablespoons Nutritional Yeast

*2 Tablespoons Coconut Oil

*2 teaspoons Liquid Aminos (made from soy protein) Bragg

*1 tablespoon Bottled Minced Garlic

*1/4 teaspoon Sea Salt, optional

*1 tablespoon Fresh Thyme Leaves

Optional: Roll cashew ball all in chopped pecans or chopped dried cranberries etc…

In a sauce pan with 2 cups water add the cashews turn on medium heat and bring to a boil, boil 15 minutes or until cashews are very tender adding more water if needed.

Drain water from cashews and add them to a food processor along with, lemon juice, nutritional yeast, oil, soy protein, garlic, sea salt and thyme. Pulse until smooth.

Form into a cashew ball wrapped in Saran Wrap. Refrigerate at least 2 hours or overnight.

Turkey Head:

Cut pretzel or Turkey Jerky Stick (Of course jerky is not vegan) the length desired or about 4 to 5 inches.

Microwave caramels 5 to 10 seconds just to soften not melted. Form the melted caramels to the top of your preferred stick and shape into a turkey head. Then dip caramel head on the stick into your melted chocolate and allow to set just enough to set the eyes and beak and then allow to dry by placing in the front of the cold cashew ball, press in a few inches and allow to set in the fridge 5 minutes.

Remove from the fridge and add the slice of cinnamon bear using the sticky side it should stick to the candy corn making the snood/wattle.

Add the pretzels as desired in the cheese ball making the fan of feathers, see pictures

Vegan Cheese Recipe adapted from It doesn’t taste like chicken

Enjoy!

Lindy