Cheese Recipe ✓ 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.

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

Cooking 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.

Nutrition Facts

• calories230.9
• carbohydrateContent13.1 g
• fatContent18.6 g
• fiberContent1.7 g
• proteinContent6.4 g
• saturatedFatContent3.4 g
• sodiumContent395.5 mg
• sugarContent2.5 g