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.
2 people made this
300g raw cashews
1/2 teaspoon salt, or to taste
2 teaspoons apple cider vinegar
1 teaspoon miso paste
1 tablespoon nutritional yeast (optional)
1 tablespoon dried cranberries
3 tablespoons walnuts
1 tablespoon hazelnuts
1 tablespoon freshly chopped rosemary
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Method Prep:40min › Extra time:2hr chilling › Ready in:2hr40min
Soak cashews in cold water for 4 hours, or in boiling water for 1 hour. Drain.
Puree with salt, vinegar, miso and yeast in a food processor. Taste and adjust the seasonings according to your taste.
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.
Finely chop the cranberries, walnuts and hazelnuts; mix with the fresh rosemary.
Remove the roll from the fridge and roll in the nut mixture. Serve with crackers or raw vegetable sticks.