1 cup raw cashews (soaked and drained)
2 tablespoons nutritional yeast
2 tablespoons refined coconut oil (melted)
1 tablespoon lemon juice
1 garlic clove (or ½ tsp garlic powder)
1 teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon onion powder
2–4 tablespoons water (as needed for blending)
For the Outer Coating:
¼ cup chopped dried cranberries
¼ cup chopped fresh herbs (parsley, chives, or rosemary)
¼ cup chopped nuts (pecans, almonds, or pistachios)
🧀 How to Make a Holiday Vegan Cheese Log
1. Prepare the cashews
Soak raw cashews in hot water for 15–20 minutes (or overnight in cold water). This ensures a smooth, creamy texture.
2. Blend the cheese mixture
In a food processor, combine soaked cashews, nutritional yeast, lemon juice, coconut oil, garlic, vinegar, salt, and onion powder.
Blend until completely smooth, adding water a tablespoon at a time as needed.
3. Shape the cheese
Scoop the mixture onto a sheet of plastic wrap or parchment paper.
Shape it into a log by rolling and gently smoothing the edges.
Refrigerate for 2–3 hours until firm.
4. Prepare the coating
Mix chopped cranberries, herbs, and nuts on a flat surface or shallow dish.
5. Roll and garnish
Unwrap the chilled cheese log and roll it in the coating mixture until fully covered.
Press the toppings gently so they adhere well.
6. Chill until ready to serve
Refrigerate for at least 30 minutes to firm up and let the flavors meld.
🎄 Serving Suggestions
Serve with crackers, crostini, or vegetable slices
Pair with grapes or sliced apples for sweet contrast
Add to a holiday charcuterie board with olives, roasted nuts, and spreads
Shape into a wreath or snowman for a themed presentation
🍽️ Tips & Variations
Smoky version: Add a splash of liquid smoke or smoked paprika to the cheese base.
Spicy version: Mix in crushed red pepper flakes or jalapeños.
Herb-forward version: Double the fresh herbs for a more aromatic cheese.
Nut-free version: Replace cashews with sunflower seeds (soak longer for smooth texture).
