These colorful Cashew Cream Cheese Balls are a sophisticated, raw-vegan finger food that naturally combines creaminess, spice, and vibrant color. Using a base of soaked cashews, the mixture is mildly fermented with sauerkraut juice. This not only gives it a pleasantly fresh, slightly tangy note but also adds powerful probiotic properties.

Whether rolled in herbs, chili, paprika flakes, or black sesame, these small aromatic bites are as visually stunning as they are delicious. Perfect as a raw food accompaniment, for a buffet, or as a light snack — these cashew balls show how indulgence, natural ingredients, and fermentation come together in perfect harmony.

COLORFUL CASHEW CREAM CHEESE BALLS

INGREDIENTS

Yields approx. 18–20 balls

Base:

• 100 g Cashews
• 50 ml Water
• 50 ml Sauerkraut juice (raw/unpasteurized)
• 1 tbsp Coconut oil
• Optional: a pinch of salt

For Coating:

• Dried herbs
• Chili or paprika flakes
• Colorful herb blends
• Black sesame seeds

PREPARATION

Cashew Cream Cheese

1. Soak the cashews in fresh water for at least 2 hours, ensuring they are well covered. Drain and rinse briefly.
2. In a high-speed blender or personal blender, combine the soaked cashews, water, sauerkraut juice, and coconut oil. Blend until perfectly smooth and creamy.
3. Transfer the mixture to a bowl, cover it, and let it rest in a warm place (room temperature) for about 12 hours—ideally overnight.

Forming the Balls

1. After the resting period, shape the cashew mixture into small balls.
2. Roll them in your choice of dried herbs, chili, paprika flakes, herb blends, or black sesame seeds.

SERVING

These Cashew Cream Cheese Balls taste best chilled and pair wonderfully with raw vegetables, salads, or as a fine finger food for any gathering.

NOTE

The coconut oil provides the necessary firmness. At refrigerator temperature, it solidifies, giving the cashew cheese a stable, easy-to-shape consistency.

Why these Cashew Cream Cheese Balls are probiotic:

The sauerkraut juice introduces live lactic acid bacteria to the cashew mixture. During the overnight resting period, these cultures multiply and naturally ferment the cheese, making the balls probiotic and particularly easy to digest.

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