Homemade Vegan Cheese with Cranberries

Prep Time:
15 mins
Additional Time:
6 hrs
Total Time:
6 hrs 15 mins


  • 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


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

  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.

  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.

Recipe Tip

If you are pressed for time you can soak the cashews in boiling water for 1 hour.

Nutrition Facts (per serving)

231 Calories
19g Fat
13g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 231
% Daily Value *
Total Fat 19g 24%
Saturated Fat 3g 17%
Sodium 396mg 17%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 6g 13%
Vitamin C 0mg 0%
Calcium 24mg 2%
Iron 2mg 13%
Potassium 237mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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