VEGAN CASHEW CHEESE ROLLED IN CRANBERRIES AND NUTS

Vegan Cashew Cheese Rolled in Cranberries and Nuts image

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.

Provided by Rita

Categories Everyday Cooking Vegan

Time 6h15m

Yield 8

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 13.1 g, Fat 18.6 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 395.5 mg, Sugar 2.5 g