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
Scale
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.
