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.
Provided by Rita
Categories Everyday Cooking Vegan
Time 6h15m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 13.1 g, Fat 18.6 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 395.5 mg, Sugar 2.5 g
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