1. You may use your food processor (pulse only – you do not want to puree the ingredients), stand mixer (use a paddle attachment) or a potato masher and mixing bowl.
2. Into the mixer bowl, add the room temperature blue cheese and cream cheese and all the rest of the cheeseball ingredients
3. Pulse/blend the ingredients for 4 to 5 minutes until very well combined and smooth, but not pureed (you want to see the cilantro and shallot bits)
4. Remove from bowl and place onto a large sheet of cling wrap. Shape into desired shape and cover tightly with the cling wrap
5. Refrigerate for 2 to 3 hours until cheese ball is well chilled
6. Remove cling wrap and coat the exterior of the cheese with the chunks of walnuts. Coat very well. Reshape the ball with your hands if necessary
8. Serve right away or cover loosely with cling wrap and refrigerate until needed. Enjoy
This recipe results in a very savory cheese ball that is amazing with our nacho chips or with a fresh vegetable platter. For a bit of fun, shape the cheese into a football, as I have in this demonstration, by using hard mozzarella cheese which I just cut into thin strips for the stripes on the football. Be creative and put your personal creative touch on how you serve this party pleaser.
My goal is to create recipes anyone following a keto, LCHF, gluten free, and in this case vegetarian, life style can share with their carb loving friends and family, so that everyone will like it.
By Angela Wilkes
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