Instructions
- Preheat oven to 300° F. Toast almonds on an unlined baking sheet for 10-15 minutes until lightly toasted. Let almonds fully cool. Finely chop almonds.
- Place cream cheese, 1/2 cup of chopped almonds, nutritional yeast, flax meal, salt, garlic powder, smoked paprika, and black pepper in a small mixing bowl. Mix together thoroughly. Cover and refrigerate for 1 hour.
- Tear off a large piece of plastic wrap. Empty cream cheese mixture onto plastic wrap, pull up the sides, twist plastic wrap at the top, and shape into a ball shape. Freeze for 30-60 minutes.
- Place remaining almonds and outside coating ingredients in a small bowl. Mix together. Empty onto a large plate or parchment paper. Remove cream cheese ball from the freezer and unwrap. Gently roll the ball in the almond/seasoning mixture, helping to lightly press ingredients into the surface of the ball with your hands. Coat thoroughly on all sides. Gently wrap in a new sheet of plastic wrap, lightly reform ball shape, and freeze for 30 minutes before serving. Move to the refrigerator after that. Best once brought to room temperature for serving.
- Serve with crackers and vegetables.
