Vegan Cashew Cheese Rolled in Cranberries and Nuts recipe

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Ingredients

2 cups chopped raw cashews
water to cover
1 tablespoon nutritional yeast
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

Nutrition Info

230.9 calories
carbohydrate: 13.1 g
cholesterol: : -
fat: 18.6 g
fiber: 1.7 g
protein: 6.4 g
saturatedFat: 3.4 g
servingSize: -
sodium: 395.5 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cover cashews with cold water in a bowl and soak for 4 hours. Drain.

  2. 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.

  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.

Recipe Yield

8 servings

Recipe Note

This vegan cheese is made from blended cashew nuts and miso paste. Roll it in chopped mixed nuts and dried cranberries for a festive vegan starter or party snack. Delicious on toast or crackers with raw vegetables.

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