Cheese-Free Nut Ball

							 
From PETA'S web site
								www.vegcooking.com

-
							 1 8-oz. pkg. tempeh
- 1/2 cup sliced almonds
- 2/3 cup vegan
							 mayonnaise
- 3 tbsp nutritional yeast
- 2 tbsp soy sauce
- breadcrumbs
							 (optional)

Cube the tempeh and steam for 20 minutes. Let cool. Meanwhile
							 roast the almonds in a dry frying pan until lightly browned, stirring
							 frequently.
Place the tempeh, mayonnaise, yeast and soy sauce in a food
							 processor and process until smooth. Add a little water if the mixture seems too
							 dry. Refrigerate until firm. Shape the tempeh mixture into a ball and roll it
							 in the almonds. Add breadcrumbs if the mixture seems too moist. Refrigerate for
							 at least 2 hours. Serve with crackers and vegetables. Makes 8-10
							 servings.

Web Designer's Note: The nutritional yeast gives this
							 dish a remarkably "cheesy" taste - very delicious.