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.
Homemade Vegan Cheese with Cranberries
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME6 hrs 15 mins
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SERVING8 People
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VIEWS11
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
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Carbohydrate13 g
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Fiber2 g
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Protein6 g
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Saturated Fat3 g
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Sodium396 mg
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Sugar3 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak 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
StepBlend 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
StepShape 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
StepCoat 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)
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RECIPE REVIEWS
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Scottie Quigley
Jul 1, 2025I added a touch of maple syrup to the cheese base for a hint of sweetness. Delicious!
Dorothea Terry
Jun 30, 2025I found it a little salty, so I reduced the salt slightly to my liking.
Donnie Spencer
Jun 29, 2025This is now a staple at our holiday parties!
Earnest Flatley
Jun 28, 2025Easy to follow and tastes amazing!
Bonita Blanda
Jun 27, 2025Soaking the cashews overnight really makes a difference in the texture.
Kellie Rutherford
Jun 23, 2025This recipe is a game changer! My vegan friends were so impressed.