This vegan cheese recipe uses blended cashew nuts and miso paste. Roll it in chopped mixed nuts and dried cranberries for a festive vegan appetizer. Delicious on toast or crackers with raw vegetables.
Ingredients
- 2 cups chopped raw cashews
- water to cover
- 1 tablespoon nutritional yeast , Optional
- 2 teaspoons apple cider vinegar
- 1 teaspoon miso paste
- 0.5 teaspoons vegetable oil
- 0.5 teaspoons salt , or to taste
- 3 tablespoons finely chopped walnuts
- 1 tablespoon finely chopped hazelnuts
- 1 tablespoon finely chopped dried cranberries
- 1 tablespoon finely chopped fresh rosemary
Instructions
-
1
Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
-
2
Combine cashews, nutritional yeast, vinegar, miso paste, and salt in the bowl of a food processor; pulse until blended. Taste and adjust seasonings according to your taste.
-
3
Grease a piece of parchment paper with oil. Transfer cashew mixture onto parchment paper and form into a roll, twisting the ends of the paper to secure. Refrigerate until firm, at least 2 hours.
-
4
Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.
Nutrition Facts
Per serving
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