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Vegan Cashew Cheese Rolled in Cranberries and Nuts


"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 cals
Original recipe yields 8 servings

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  • Prep

  • Ready In

  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 g fat; 13.1 g carbohydrates; 6.4 g protein; 0 mg cholesterol; 396 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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delicious! I was surprised how yummy it tasted