Homemade Vegan Cheese with Cranberries

This vegan cheese recipe with cashew nuts and miso paste is rolled in chopped walnuts, hazelnuts, and cranberries for a festive vegan appetizer.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 231 Calories

Ingredients

• 3 tablespoons finely chopped walnuts
• water to cover
• 1 tablespoon nutritional yeast
• 2 teaspoons apple cider vinegar
• 1 teaspoon miso paste
• 1 tablespoon finely chopped fresh rosemary
• 2 cups chopped raw cashews
• 1 tablespoon finely chopped hazelnuts
• 1 tablespoon finely chopped dried cranberries
• 0.5 teaspoon salt, or to taste
• 0.5 teaspoon vegetable oil

Recipe Instructions

Step 1

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

Step 2

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 3

Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.

Step 4

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.