Crumby Pesto Cheeseballs with multiple flavors

Looking at the crumbly pesto cheeseball reminds me of an impressionistic painting; not so much the ideal version of realistic portraiture but a capturing of the essence of a good pate. While one can see each individual brushstroke and technique used to make up the picture, one can only really be aware of the true essence of the creation.

 This centerpiece reaches out to all four corners of the table, representing the versatility of its purpose. It can be paired with pastas, crackers, breads, and salads. Then each individual ingredient, envisioned separately, makes up the whole dish in combination with the others. Each one represents a different flavor, texture, and color just as the brushstrokes do in a completed painting.

A base of cashew cheese holds this piece together, artfully seasoned with chopped nuts, basil, and nutritional yeast. Good eating everyone!

Crumbly Pesto Cheeseball

This recipe requires a day of preparation prior to assembly.

Ingredients for Kale:
1 bunch dyno kale
2 tbsp. olive oil
1/8 tsp. Himalayan Sea Salt
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. nutritional yeast

Crumby Pesto Cheeseballs prepared in olive oil


Rinse the kale and remove the leaves from the stems. Remove any large hard veins as well. Break the leaves into medium sized pieces. Make sure that the leaves are dry after rinsing. Use paper towels for drying if needed. Place the leaves into a large bowl and drizzle the olive oil over them. Massage the olive oil into the leaves by hand, making sure that each leaf is coated evenly. Sprinkle salt, onion powder, garlic powder, and nutritional yeast over the top of the leaves. Gently massage that in by hand, mixing it evenly into the leaves.

Take two dehydrator trays with teflex sheets and spread the leaves evenly over both sheets leaving enough room for each leaf to breathe. Set the trays inside the dehydrator but do not start the dehydrator.

Ingredients for Tomatoes:
1 lb. mini heirloom tomatoes ( if unavailable use cherry tomatoes)
1 heaping tbsp. olive oil
1/8 tsp. Himalayan sea salt
¼ tsp. onion powder
¼ tsp. garlic powder
½ tsp. balsamic vinegar
½ tsp. nutritional yeast

Multiple flavors and colors in Crumby Pesto Cheeseballs

Rinse the tomatoes. Cut them into 3 slices apiece. Place them into a large bowl and add the rest of the ingredients to the bowl. Mix with a spoon until even.
Take a dehydrator tray with a teflex sheet and spread the tomatoes evenly over the tray. Place into the dehydrator. Turn the dehydrator on at 115 degrees. Dehydrate both the kale and the tomatoes for 6 to 8 hours.

Ingredients for Pesto Cheese:
1 cup cashews
Take ¾ of the dehydrated tomatoes (setting the remainder aside for future use)
1 cup chopped basil
¼ cup pine nuts
2 tsp. lemon juice
1 tbsp. nutritional yeast
1/8 tsp. Himalayan sea salt
3 tbsp. filtered water

The Pesto Cheese made with cashews and tomatoes

Soak the cashews for 2 hours. Rinse, drain, and place them into a high speed blender. Add lemon juice, nutritional yeast, salt, and water. Blend until creamy smooth. Place into a large bowl and add basil, pine nuts, and dehydrated tomatoes and mix in with a spoon until even. Set aside.

Ingredients for Crumble:
2 cups finely chopped almonds
2 tbsp. nutritional yeast
¼ tsp. Himalayan sea salt
½ tsp. onion powder
½ tsp. garlic powder
1/8 tsp. black pepper
2 tbsp. melted coconut oil

The Crumble is prepared with chopped almonds

Place the almonds into a Cuisinart and pulse until finely chopped. Make sure to stop before they turn into a almond butter. Remove them and place them into a large mixing bowl. Remove the kale from the dehydrator. Place the kale leaves into your hands and rub your hands together until the kale is crumbled into small pieces, sprinkling over the almonds. Add the rest of the ingredients except the coconut oil into the mixture and mix evenly. Sprinkle the coconut oil in and mix again. Take the Cashew Cheese and add to this mixture. Evenly mix in. Place this into an airtight container and place it into the freezer for ½ hour to 40 minutes. Remove from the freezer and mold into a large ball with your hands. Place into the refrigerator overnight to completely set.

Use the remaining tomatoes for your garnish. Refer to the photo for decoration.

Will last for 3 to 4 weeks in the freezer.
May be stored in the refrigerator up to 5 days