How to Make Vegan Cashew Cheese Rolled in Cranberries and Nuts - A Step-by-Step Guide

Are you looking for a delicious and healthy alternative to traditional cheese? Look no further than this recipe for Vegan Cashew Cheese Rolled in Cranberries and Nuts! This dairy-free cheese is made from creamy cashews and is rolled in a colorful mixture of cranberries and nuts for a festive and flavorful twist. Whether you're a vegan, lactose intolerant, or simply looking to try something new, this vegan cashew cheese is sure to impress your taste buds and your guests.

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Ingredients

  • 2 cups chopped raw cashews
  • water to cover
  • 1 tablespoon nutritional yeast (Optional)
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon miso paste
  • ½ teaspoon vegetable oil
  • 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

Information

  • Prep Time: 15 mins
  • Additional Time: 6 hrs
  • Total Time: 6 hrs 15 mins
  • Servings: 8
  • Yield: 8 servings

  • Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
  • Combine cashews, nutritional yeast, 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.
  • Nutrition

    231 cal.

    • Total Fat: 19g
    • Saturated Fat: 3g
    • Sodium: 396mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 24mg
    • Iron: 2mg
    • Potassium: 237mg