Name: Homemade Vegan Cheese with Cranberries
Prep time: 15 min
Cook time: PTM
Total time: 15 min
Yield: 8 servings
Ingredients: 2 cups chopped raw cashews; water to cover; 1 tablespoon nutritional yeast; 2 teaspoons apple cider vinegar; 1 teaspoon miso paste; 0.5 teaspoon vegetable oil; 0.5 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

Ingredients

Instructions

Step 1

Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
Step 2

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.
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.

Enjoy your meal!