Vegan Cashew Cheese Rolled in Cranberries and Nuts
2 cups chopped raw cashews
water to cover
1 tablespoon nutritional yeast (Optional)
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
Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
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.
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.
Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.
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