Vegan Cranberry Cheese
This vegan cranberry cheese is the perfect cheese for your cheeseboard; the sweet and sourness from the cranberries balance the savoury flavours beautifully.
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This vegan cranberry cheese recipe offers a delightful combination of creamy texture and tangy cranberry sweetness that will tantalise the taste buds this Christmas.
With simple steps and accessible ingredients, this festive vegan cheese recipe is an effortless way to elevate any vegan cheeseboard, particularly during the holiday season.
Making it couldn’t be simpler. In fact, the prep takes just 10 minutes – the hardest part is waiting for it to set overnight before you can enjoy a delicious slice!
To prepare, begin by soaking 150g of cashews overnight so they will blend smoothly to give the cheese an irresistibly creamy consistency.
Then, blend the softened cashews with the rest of the ingredients before folding in the chopped dried cranberries for that burst of fruity flavour.
Once blended, transfer the mixture to a saucepan and gently simmer for 3-4 minutes, ensuring the flavours meld together perfectly. You can adjust the seasoning according to your preference if you prefer your cheese a little more salty or with some extra lemon zest for freshness.
Pour the mixture into a lined dish or mould and allow it to set in the fridge overnight. The result is a delectable vegan cranberry cheese that adds a luscious touch to your festive spread.
Total Time: 12 hours
Prep Time: 10 minutes, plus time to soak and set
Servings: 6
Rating:
Total Time: 12 hours
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 25 25 g cashews, soaked overnight
- 20 20 ml water
- 0.66666666666667 0.66666666666667 Tbsp nutritional yeast
- 0.16666666666667 0.16666666666667 tsp mustard powder
- 0.33333333333333 0.33333333333333 Tbsp lemon juice
- 0.33333333333333 0.33333333333333 Tbsp coconut oil
- 0.16666666666667 0.16666666666667 tsp garlic salt
- 0.16666666666667 0.16666666666667 Tbsp powdered agar
- 8.3333333333333 8.3333333333333 g dried cranberries, chopped
Method
- Add the cashews, water, nutritional yeast, mustard powder, lemon juice, coconut oil, garlic salt and agar to a blender and blend until smooth, then stir in the dried cranberries.
- Transfer to a saucepan over a medium heat and bring the mixture to a simmer, cook for 3-4 minutes, season to taste. Then pour into a lined dish or mould and allow to set in the fridge overnight.
Nutritional information per serving (50g): Calories 159, Fat 12g, Saturates 4.6g, Carbohydrate 11g, Sugars 5.7g, Fibre 1g, Protein 4.2g, Salt 0.01g
Looking for more recipes to complete your vegan cheeseboard this Christmas? Try these simply delicious vegan cheese recipes.
