Pistachio Crusted Soft Cheese Ball

Roasted Pistachio & Truffle Soft Cheese Ball

Makes 2 rounds

Recipe by Cassandra Heneghan


100g raw cashews, soaked 2 hours
100g raw macadamias, soaked 2 hours
60ml filtered water
1 tsp/5ml lemon juice
1 tbsp/20ml olive oil
1 small clove garlic
1 tsp/5g flaked pink salt

100g roasted pistachios, roughly chopped
1 tsp flaked pink salt


Using a high speed blender, place the cashews, macadamias, water, lemon juice, olive oil, garlic and salt into the blending jug and blend on a low speed for approximately 30 seconds, until the mixture forms a rough paste. Turn the blender to a medium speed and continue to blend for approximately 2 minutes or until it is completely smooth.

Pour the mixture into a glass bowl and cover before refrigerating for a minimum of 2 hours.

In a bowl, combine the pistachios and salt. Using two spoons, scoop the cheese mixture and drop into the pistachio mix. Using your hands, gently shape the cheese into round balls and place onto a plate. Place the cheese balls in the refrigerator for at least 2 hours to set.

Serve with sesame flat bread.