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Delicious cashew cheese rolled in juicy cranberries and crunchy nuts.
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.

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

Directions

  • Step 1:
    Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
  • Step 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.
  • Step 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.
  • Step 4:
    Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.

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