Vegan cashew 'cheese' with cranberries and nuts

    2 hours 40 min

    This '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.

    3 people made this

    Serves: 8 

    • 300g raw cashews
    • 1/2 teaspoon salt, or to taste
    • 2 teaspoons apple cider vinegar
    • 1 teaspoon miso paste
    • 1 tablespoon nutritional yeast (optional)
    • For rolling
    • 1 tablespoon dried cranberries
    • 3 tablespoons walnuts
    • 1 tablespoon hazelnuts
    • 1 tablespoon freshly chopped rosemary

    Prep:40min  ›  Extra time:2hr chilling  ›  Ready in:2hr40min 

    1. Soak cashews in cold water for 4 hours, or in boiling water for 1 hour. Drain.
    2. Puree with salt, vinegar, miso and yeast in a food processor. Taste and adjust the seasonings according to your taste.
    3. Transfer the mixture to a piece of greased baking paper and form into a roll, twisting the ends of the paper to secure. Leave in the fridge to firm, at least 2 hours.
    4. Finely chop the cranberries, walnuts and hazelnuts; mix with the fresh rosemary.
    5. Remove the roll from the fridge and roll in the nut mixture. Serve with crackers or raw vegetable sticks.

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    Reviews in English (2)


    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 of crushed red pepper for a kick! Making it again for Christmas!  -  19 Dec 2018  (Review from Allrecipes US | Canada)


    delicious! I was surprised how yummy it tasted  -  04 Dec 2017  (Review from Allrecipes US | Canada)