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Homemade Vegan Cheese with Cranberries

Homemade Vegan Cheese with Cranberries: Easy, Indulgent Delight

Delicious homemade vegan cheese made with cashews and cranberries, perfect as an appetizer.
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Prep Time 15 minutes
Additional Time 6 hours
Total Time 6 hours 15 minutes
Course Appetizer
Cuisine Vegan
Servings 8 servings
Calories 231 kcal

Equipment

  • food processor
  • bowl
  • Parchment paper

Ingredients
  

  • 2 cups chopped raw cashews soaked in water
  • 1 tablespoon nutritional yeast optional
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon miso paste
  • ½ teaspoon vegetable oil for greasing
  • ½ teaspoon 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
 

  • Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
  • 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.
  • 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.
  • Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.

Notes

If you are pressed for time you can soak the cashews in boiling water for 1 hour.

Nutrition

Serving: 1sliceCalories: 231kcalCarbohydrates: 13gProtein: 6gFat: 19gSaturated Fat: 3gSodium: 396mgPotassium: 237mgFiber: 2gSugar: 3gCalcium: 24mgIron: 2mg
Keyword Cranberries, Festive Cheese, Homemade Vegan Cheese, Indulgent Snack, Plant-Based Cheese, Vegan Appetizer
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