Vegan Cashew Cheese Rolled in Cranberries and Nuts recipe
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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
Nutrition Info
- 230.9 caloriescarbohydrate: 13.1 gcholesterol: : -fat: 18.6 gfiber: 1.7 gprotein: 6.4 gsaturatedFat: 3.4 gservingSize: -sodium: 395.5 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Vegan Cashew Cheese Rolled in Cranberries and Nuts
Directions
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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.