Homemade Vegan Cheese with Cranberries

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. 1

   Cover cashews with cold water in a bowl and soak for 4 hours. Drain.

2. 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. 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. 4

   Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.