Print: Homemade Vegan Cheese with Cranberries

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.

Prep

16 min

Cook

48 min

Servings

Difficulty

Medium

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 per serving

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