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Cheese-Free Nut Ball

From PETA'S web site (Note: the web designer has added metric measurements.)
- 1 8-oz. (.22 kg) pkg. tempeh
- 1/2 cup (120 ml) sliced almonds
- 2/3 cup (160 ml) vegan mayonnaise
- 3 tbsp (45 ml) nutritional yeast
- 2 tbsp (30 ml) 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. Serves 10.

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