Rich and cheezy, with smokey hints of chewy chorizo, these little balls are flavour bombs and are perfect for sharing
Soak the cashews for at least 1 hour in some warm water. You want them to be quite softened
In a high speed blender, blend the cashews with a little of their soaking water until completely smooth
Add the tofu and blend
Add the miso, lemon juice, nutritional yeast and salt. Blend again.
Taste to see if the mix is cheezy enough. If not, add more miso and nutritional yeast until you think it has a tangy, cheezy flavour.
Mix in the little pieces of chorizo and put it in the coldest part of the fridge to set a bit to make the mix easier to work with.
Put the breadcrumbs out on a plate.
Once the mix is firmer, put a tablespoon of the mix onto the breadcrumbs. You can now roll the mix into a ball about the size of a large walnut, covering it with breadcrumbs. As the mixture picks up the crumbs it will become easy to manipulate into a ball.
Heat the oil in a saucepan. Test to see if the oil is hot enough by dropping a crumb of bread into it. It's the right temperature when the breadcrumb sizzles and turns golden in a few seconds.
Carefully cook the croquettes in batches, making sure they are golden on all sides. Remove from the pan and drain on paper towels.
*These are best served hot and make a great party canape. To avoid having to deal with hot oil in a party situation, simply chill or freeze, then re-heat in the oven when your guests arrive.