Ingredients
- 8 oz vegan ricotta, or cream cheese
- 2 tbsp maple syrup, plus more for serving
- 1/2 tsp garlic powder
- ½ tsp salt
- 1 cup toasted pecans, finely chopped
- ½ cup shelled pistachios, finely chopped
- ½ cup dried unsweetened cranberries, chopped
- ½ cup fresh parsley leaves, finely chopped
- 1 tbsp lemon zest
Method
- Add the ricotta, maple syrup, salt, garlic powder and half of the pecans to a mixing bowl. Use a fork or hand mixer to combine. Set aside.
- In a separate bowl, combine the remaining pecans, pistachios, cranberries, parsley, and lemon zest. Stir to mix. Scoop out 1.5 tbsp balls of the ricotta mixture, using a cookie scoop, and place them in the dry mixture one at a time. Use your hands to roll and press the coating into each ball. Place on a serving tray. Repeat with the remaining cheese mixture.
- Once all your cheese balls are prepped, drizzle with extra maple syrup if desired and sprinkle with the remaining coating. Serve chilled with crackers.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
