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vegan herbed nut cheese log

herbed nut cheese log

This soft cashew cheese is tangy, creamy, and delicious and will impress all your dinner guests!

Course Appetizer
Cuisine American
Keyword appetizer, cashew cheese, cheese, vegan cheese
Prep Time 25 minutes
refrigerate 6 hours
Total Time 25 minutes
Servings 8 to 12
Author Lauren Toyota

Ingredients

Instructions

  1. Drain and rinse cashews from the soaking water and add to a high-powered blender along with lemon juice, apple cider vinegar, coconut oil, nutritional yeast, sea salt, ground black pepper, garlic powder, oregano, parsley, and basil.

  2. Blend this mixture until smooth. It will take some working with the blenders baton to push the mixture into the blade while the blender is running, or by stopping the blender to push excess mixture down the sides and mix it around before running the blender again. If you do this it will get smooth eventually!

  3. Scoop out the cheese mixture onto a large piece of plastic wrap in a lengthwise fashion as you will be shaping a log in the plastic wrap. The log is approximately 7” long x 2” wide. Wrap the sides of the plastic around the cheese mixture and gently roll a log, also tightly twist up the ends of the plastic and kind of flatten the front and back ends of the log at the same time. Once you generally have a log shape place this in the fridge for at least 6 hours or longer until you’re ready to serve the cheese.
  4. When you’re ready to serve, remove the cheese from the plastic wrap and it should be solid enough to handle and reshape gently with your hands if there’s any misshapen parts. Place it on your serving platter and gently press roughly chopped dried cranberries around the outside of the cheese log. Sprinkle with a little more basil and serve immediately!