"If a vegan cheese ball scares you, you are probably not alone. Don't let that stop you from trying this vegan treat. It won't taste exactly like dairy cheese, but it is delicious in a way all it's own. Also, it is good just as a cheese spread, if the seasonings are mixed in. Use within 7 days."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Place wheat berries in a bowl. Pour in enough water to cover by a few inches; let soak until berries expand, 8 hours to overnight. Drain. Rinse berries twice a day, for 3 to 4 days, until berries sprout and grow short tails.
Place sprouted berries in a bowl and cover with 2 cups water. Let sit at room temperature, 12 to 24 hours, until soaking liquid turns cloudy, fizzy, and smells a little tart.
Cover cashews with water and soak, 8 hours to overnight. Drain.
Combine drained cashews and 1 cup of the soaking liquid in a high-powdered blender. Blend until smooth.
Pour blended mixture into a sieve lined with a coffee filter and set over a bowl; drain in the refrigerator until thickened, about 24 hours.
Combine pecans, garlic salt, and Mexican-style chili powder in a food processor; pulse until a coarse mixture is formed.
Form the strained cashew mixture into a ball. Coat with pecan mixture.