Inspired by cheesy sausage balls from my pre-vegan days, I created these Lentil Sausage Balls using Notcho Nocheez. This recipe is brought to you in partnership with Notcho Nocheez, one of my favorite clean-ingredient cheezy alternatives. I wanted to create a rich and savory appetizer that everyone at your holiday parties would enjoy. Enter these Plant-Based Sausage Balls!
Some links may be affiliate links. As an Amazon Associate, I earn from qualifying purchases.
First, let me take a minute to tell you a bit about Notcho Nocheez. This almond-based savory and cheezy spread has been a kitchen staple in my home for at least five years. I love the clean ingredients, the cheesy flavor, and the texture. I use it atop burgers, tacos, and as a dip or spread for vegetables, crackers, pretzels, and chips. You can also thin it out with a bit of soy milk for a cheesy drizzle for soups or stews. And it is my cheezy secret ingredient in my Easy Kale Chips!
Notcho Nocheez comes in three delicious flavors: classic, tangy, and hot! In my recipes, I use the classic or the tangy because they have a more mild heat. But my heat-loving husband always has a jar of the hot on hand to spice up his meals.
Plant-Based Sausage Balls
Lentils and Oats
The base of this recipe is a blend of lentils and oats. The lentils pack a protein punch and a binding property, while the oats add in a nice dose of fiber and heartiness. I cook my own dried lentils but using drained and rinsed canned lentils would work as well.
To give these Plant-Based Sausage Balls their signature sausage flavor, I used fennel paired with Braggs Liquid Aminos, parsley, and garlic powder. The Notcho Nocheez provides a nice cheesy flavor, but I added some additional nutritional yeast to enhance it. A pinch of red pepper flakes added a little heat, but more could be used to make these spicier!
I used a food processor to mix these sausage balls. Pulsing them to just the right texture – thoroughly mixed, but not mushy or pasty – gives the baked balls a nice hearty texture and leaves some of the ingredients intact, which I love.
I have baked these in two-tablespoon and one-tablespoon (bite-sized) balls. I prefer the one-tablespoon-sized balls for cocktail parties since they are bite-sized and easier to eat.
Plant-Based Sausage Ball Recipe
- 1 1/2 cups cooked lentils
- 1/2 cup oats
- 1/2 cup oat flour
- 1/2 cup Notcho Nocheez, Tangy
- 1/4 cup nutritional yeast
- 1 tablespoon liquid aminos
- 1 teaspoon baking powder
- 1 teaspoon parsley
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- Preheat oven to 350° F
- In a food processor, add lentils, oats, oat flour, Notcho Nocheez, nutritional yeast, liquid aminos, baking powder, parsley, salt, garlic powder, and red pepper flakes
- Pulse until the mixture well-combined, but not pasty. The mixture should retain texture.
- On a parchment-lined baking sheet, drop the mixture into 1 tablespoon-sized balls 1 inch apart
- Bake for 10 to 15 minutes until the balls are golden brown and firm to the touch.
Sausage Balls in the 2-tablespoon size may need to be flipped over halfway through the baking time (10 minutes) and cooked for a total cooking time of 20 to 25 minutes until the balls are golden brown and firm to the touch.
VegInspired engages in affiliate marketing whereby we receive commissions through the sale of goods or services on or through this website, at no additional cost to you.
Serving the Sausage Balls
I served these with a tasty and straightforward Tahini-Mustard Dipping Sauce: 2 tablespoons tahini, 2 tablespoons spicy mustard, 1 teaspoon balsamic vinegar, and 1 teaspoon maple syrup. YUM!
They would also pair well with a side of roasted potatoes and sauteed greens for a delicious and hearty dinner.
I’d love to hear from you. Comment below and let me know what you think about this recipe. If you make this recipe, snap a pic and tag @veginspired #veginspiredfoodie on Instagram or Facebook; I love to see your creations!