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Vegan Cashew Cheese Rolled in Cranberries and Nuts

Rated as 5 out of 5 Stars

"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."
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6 h 15 m servings 231
Original recipe yields 8 servings


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


  • Cook's Note:
  • If you are pressed for time you can soak the cashews in boiling water for 1 hour.

Nutrition Facts

Per Serving: 231 calories; 18.6 13.1 6.4 0 396 Full nutrition

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I made this for Thanksgiving, and everyone loved it! I added extra nutritional yeast and apple cider vinegar, as well as lemon juice as it helps hide any cashew taste. I also blended in a bit o...

delicious! I was surprised how yummy it tasted