Homemade Vegan Cheese with Cranberries

Homemade Vegan Cheese with Cranberries
  • PREP TIME
    15 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    6 hrs 15 mins
  • SERVING
    8 People
  • VIEWS
    11

Elevate your vegan appetizer game with this delightful cashew-based cheese. Infused with the umami richness of miso and a touch of tang from apple cider vinegar, this cheese is a blank canvas for festive flavors. Rolled in a medley of nuts, cranberries, and fresh rosemary, it's a stunning addition to any cheese board or a perfect spread for crackers.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    13 g
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    3 g
  • Sodium
    396 mg
  • Sugar
    3 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Soak the Cashews: In a bowl, cover the chopped cashews with cold water and let them soak for at least 4 hours to soften. This step is crucial for a smooth and creamy cheese. (Soak: 4 hours)

02

Step

Blend the Cheese Base: Drain the soaked cashews and transfer them to a food processor. Add nutritional yeast, apple cider vinegar, miso paste, and salt. Pulse until the mixture is completely smooth and creamy, scraping down the sides as needed. Taste and adjust seasonings as desired. (Prep: 15 minutes)

03

Step

Shape and Chill: Lightly grease a piece of parchment paper with vegetable oil. Transfer the cashew mixture onto the prepared parchment paper and shape it into a log. Twist the ends of the paper to secure the shape and refrigerate until firm. (Chill: at least 2 hours)

04

Step

Coat and Serve: Mix the chopped walnuts, hazelnuts, dried cranberries, and fresh rosemary on a plate. Remove the chilled cheese log from the refrigerator and unwrap it. Roll the log in the nut and cranberry mixture, ensuring it's evenly coated. Serve chilled with your favorite crackers, toast, or raw vegetables. (Assembly: 10 minutes)

For a smoother texture, soak the cashews overnight.
Experiment with different nuts and dried fruits for a personalized flavor profile.
This vegan cheese can be stored in the refrigerator for up to 5 days.

Axel Turner

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 3 Ratings)
Total Reviews: (6)
  • Scottie Quigley

    I added a touch of maple syrup to the cheese base for a hint of sweetness. Delicious!

  • Dorothea Terry

    I found it a little salty, so I reduced the salt slightly to my liking.

  • Donnie Spencer

    This is now a staple at our holiday parties!

  • Earnest Flatley

    Easy to follow and tastes amazing!

  • Bonita Blanda

    Soaking the cashews overnight really makes a difference in the texture.

  • Kellie Rutherford

    This recipe is a game changer! My vegan friends were so impressed.

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