Vegan Cashew Cheese Rolled in Cranberries and Nuts

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.

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

Ingredients

• 3 tablespoons finely chopped walnuts
• water to cover
• ½ teaspoon vegetable oil
• 1 tablespoon nutritional yeast (Optional)
• ½ teaspoon salt, or to taste
• 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

Recipe Instructions

Step 1

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

Step 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.

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.