If you’ve ever dreamed of a rich, tangy, and just a little bit sweet cheese that’s entirely plant-based and bursting with festive charm, this Homemade Vegan Cheese with Cranberries Recipe is going to be your new best friend. Creamy cashews blend effortlessly with the warmth of nutritional yeast, the tang of lemon and apple cider vinegar, and a subtle hint of garlic and onion powders. Then, the surprise star—sweet, chewy cranberries—adds a jewel-like pop that’s as delightful to the eye as it is to the palate. This cheese not only satisfies cravings for something special but also brings a colorful, wholesome touch to any table, making it perfect for holiday gatherings or everyday indulgence.
Ingredients You’ll Need
Getting this vegan cheese just right is all about simple, thoughtful ingredients that work together beautifully. Each element plays a crucial role, whether adding creaminess, flavor depth, or that touch of festive color.
- 1 ½ cups raw cashews (soaked): Soaking softens them for a smooth, creamy texture that mimics traditional cheese perfectly.
- ¼ cup refined coconut oil (melted): Adds richness and firmness without overpowering coconut flavor.
- 2 tablespoons nutritional yeast: Contributes a cheesy, umami punch that’s key to vegan cheeses.
- 1 tablespoon lemon juice: Brings fresh acidity to balance and brighten flavors.
- 1 tablespoon apple cider vinegar: Deepens the tang and adds complexity to the cheese profile.
- 1 teaspoon sea salt: Enhances all the other flavors and seasons the cheese perfectly.
- ½ teaspoon garlic powder: Offers subtle savory warmth without overwhelming the cranberries.
- ½ teaspoon onion powder: Adds layers of flavor that round out the cheese.
- ½ cup water: Helps blend everything into a creamy, spreadable consistency.
- 1 tablespoon agar agar powder: The natural gelling agent that sets the cheese firmly while keeping it vegan.
- ½ cup dried cranberries (roughly chopped): The sweet-tart jewels that give this cheese its signature festive flair.
How to Make Homemade Vegan Cheese with Cranberries Recipe
Step 1: Prepare the Cashews
Start by draining and rinsing the cashews you soaked for at least 4 hours or overnight. This soaking step is essential—it softens the cashews so they blend into a luxuriously creamy base. Without it, your cheese could end up gritty or too dense.
Step 2: Blend the Cheese Base
Into a high-speed blender or food processor, combine the soaked cashews, melted refined coconut oil, nutritional yeast, lemon juice, apple cider vinegar, sea salt, garlic powder, onion powder, and half of the water. Blend this mixture thoroughly until it’s incredibly smooth and creamy. You want no lumps here, just velvety richness.
Step 3: Activate the Agar Agar
In a small saucepan, bring the remaining ¼ cup water to a boil, then whisk in the agar agar powder. Let it simmer gently for 2 to 3 minutes until the mixture thickens noticeably. This is the magic step that will help your cheese set perfectly without dairy.
Step 4: Combine Agar Mixture and Base
Pour the hot agar agar mixture into your blender with the cashew mixture and blitz again for a few seconds to combine everything evenly. This ensures your gelling agent disperses smoothly throughout the base.
Step 5: Fold in the Cranberries and Set
Remove the mixture from the blender and gently fold in the chopped dried cranberries by hand. These add that burst of sweet-tart flavor and beautiful color flecks. Then, pour the entire mix into a lightly greased or silicone mold, smooth the top, and refrigerate for at least two hours until firm and sliceable.
How to Serve Homemade Vegan Cheese with Cranberries Recipe
Garnishes
To elevate your cheese presentation, sprinkle some finely chopped fresh herbs like rosemary or thyme on top—these herbs complement the cranberries and add a fragrant, fresh note. A drizzle of high-quality olive oil or a few cracked black peppercorns can also enhance the flavor complexity and make each bite more exciting.
Side Dishes
This vegan cheese pairs wonderfully with crisp crackers, toasted baguette slices, or a selection of raw veggies like cucumber and bell peppers. For a festive twist, plate it alongside spiced nuts, olives, and fresh fruit like sliced pears or apples to balance the richness with bright, fresh contrasts.
Creative Ways to Present
Why not serve this cheese in a cheese wheel shape or roll it into a log wrapped in festive herbs for gift-giving or parties? It can also be softened slightly at room temperature and spread onto warm toast or bagels for a delightful snack or light meal that’s sure to impress guests and family alike.
Make Ahead and Storage
Storing Leftovers
Leftover homemade vegan cheese keeps well in the refrigerator, tightly wrapped or sealed in an airtight container. It stays fresh and flavorful for up to 5 days, making it easy to prep ahead for busy days or hosting duties.
Freezing
If you want to keep your cheese longer, freezing works perfectly. Wrap it tightly in plastic wrap and place it inside a freezer bag or airtight container. Thaw overnight in the fridge before serving—note that the texture might be a bit firmer but still wonderfully delicious.
Reheating
This cheese is best enjoyed cold or at room temperature, but if you prefer it softer, simply let it sit out for 15 to 20 minutes before slicing or spreading. Avoid heating directly on a stove or microwave, as it can affect the texture and cause separation.
FAQs
Can I use another nut instead of cashews?
While cashews are ideal for their creaminess and mild flavor, you can experiment with blanched almonds or macadamia nuts, though the texture and taste may vary slightly. Soaking time and blending duration might need adjustment.
Why is agar agar powder important in this recipe?
Agar agar is a natural plant-based thickener derived from seaweed. It sets the cheese firmly so it slices well and holds its shape without any dairy or gelatin, making it perfect for a vegan recipe like this.
Can I substitute dried cranberries with fresh ones?
Fresh cranberries are more tart and higher in water content, which could affect the final texture. If you want to use fresh, try cooking them down slightly to reduce moisture and sweetness balance before folding them in.
Is this cheese suitable for people with nut allergies?
This recipe is cashew-based, so it’s not safe for people with nut allergies. However, there are nut-free vegan cheese recipes that use sunflower seeds or tofu as a base you might want to explore instead.
How can I add more flavor to the cheese?
Feel free to mix in fresh herbs like chives or dill, or a pinch of smoked paprika for a smoky twist. Adding cracked black pepper or a touch of maple syrup can also enhance the complexity and make the cheese uniquely yours.
Final Thoughts
Making this Homemade Vegan Cheese with Cranberries Recipe at home is a joyous experience that fills your kitchen with wonderful aromas and your heart with pride. It’s a beautiful way to enjoy dairy-free cheese that’s both elegant and approachable, bursting with flavor and color. Give it a try—you’ll find it becomes a beloved staple for special occasions and everyday treats alike.
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Homemade Vegan Cheese with Cranberries Recipe
- Prep Time: 10 minutes (plus 4-8 hours soaking time)
- Cook Time: 5 minutes
- Total Time: 15 minutes active time
- Yield: 8 servings
- Category: Appetizer
- Method: Blending
- Cuisine: American, Vegan
- Diet: Vegan, Gluten Free
Description
This Homemade Vegan Cheese with Cranberries is a creamy, dairy-free cheese made from soaked cashews, refined coconut oil, and nutritional yeast, enhanced with tart dried cranberries. Perfect as a festive appetizer or a flavorful spread, this recipe blends simple plant-based ingredients to create a firm, sliceable cheese that is both delicious and nutritious.
Ingredients
Cashew Cheese Base
- 1 ½ cups raw cashews (soaked in water for 4 hours or overnight)
- ¼ cup refined coconut oil (melted)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup water (divided)
- 1 tablespoon agar agar powder
Mix-ins
- ½ cup dried cranberries (roughly chopped)
Instructions
- Prepare Cashews: Drain and rinse the soaked cashews thoroughly to remove excess water and soften texture for easier blending.
- Blend Base Ingredients: In a high-speed blender or food processor, combine the soaked cashews, melted refined coconut oil, nutritional yeast, lemon juice, apple cider vinegar, sea salt, garlic powder, onion powder, and ¼ cup of water. Blend until the mixture is completely smooth and creamy, ensuring a uniform texture.
- Activate Agar Agar: In a small saucepan, bring the remaining ¼ cup water to a boil. Whisk in the agar agar powder and simmer for 2 to 3 minutes, stirring frequently until the mixture thickens to a gel-like consistency.
- Combine Agar Mixture: Quickly pour the hot agar mixture into the blender with the cashew mixture. Blend again promptly to evenly incorporate the agar agar, which helps the cheese set firmly.
- Add Cranberries: Remove the cashew cheese mixture from the blender and gently fold in the chopped dried cranberries by hand, distributing them evenly throughout the cheese.
- Mold and Chill: Pour the finished cheese mixture into a lightly greased or silicone mold. Smooth the surface with a spatula and refrigerate for at least 2 hours, or until the cheese is firm and sliceable.
- Serve: Once set, carefully remove the vegan cheese from the mold. Serve sliced as an appetizer or spread on crackers and enjoy.
Notes
- Use refined coconut oil to avoid imparting a coconut flavor to the cheese.
- For added flavor complexity, mix in fresh herbs such as thyme or rosemary, or sprinkle cracked black pepper with the cranberries.
- This vegan cheese can be sliced once fully chilled or spread if refrigerated for a shorter time.
- Soaking cashews overnight improves the texture, but a minimum of 4 hours soaking is sufficient if short on time.
- Ensure agar agar is properly activated by simmering to allow the cheese to set correctly.
