Cranberry & Rosemary Crusted Cashew Cheese Log

A super easy recipe that is gluten-free, vegan and Paleo! This cheese spread served with crackers of choice makes a delicious appetizer for the holidays! Enjoy!

INGREDIENTS

For vegan cheese

• 2 cups raw cashews (soaked overnight- optional)*
• 2 tbsp. nutritional yeast
• 1 tsp. roasted garlic (optional)
• 1/2 tbsp. fine sea salt (or to taste)
• 1/2 tsp freshly cracked black pepper (or to taste)
• 1/8 tsp cayenne pepper (optional if you like a little heat)
• parchment paper, cheesecloth or dish towel

For topping:

• handful of mixed nuts, chopped
• 1/4 cup dried cranberries, chopped fine
• 2 sprigs fresh rosemary, chopped fine + extra for garnish

INSTRUCTIONS

• Rinse and drain your soaked cashews. (Soaking is optional. There is no need to soak cashews, the NutraMilk will break down these perfectly fine, but soaking results in a milder taste).Then process them in the NutraMilk with nutritional yeast, garlic and salt and pepper until smooth.

• Place the mixture onto a cheesecloth and squeeze top to drain any liquids. If a log shape is desired, then shape the mixture into a cylinder*, still in the cheesecloth. Place it over a sieve and store in the refrigerator for 6-8 hours. * a cylinder shape may not hold up well in a sieve – most of them are round. If that’s also the case, then 1/2 way through draining, transfer the mixture onto parchment paper and roll it to make a log. Twist the sides (like a candy) and tuck them underneath to hold the shape in place.

• Let it sit on a dish towel in the refrigerator to let some extra moisture get absorbed in the dish towel.

• Chop the nuts, cranberries and rosemary and spread onto a work surface. Unwrap the cheese log and roll it in the toppings evenly pressing them into the ‘cheese’. Do this just before serving or return back to the refrigerator until serving. 

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Pure Ella.