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Cranberry Rosemary Crusted Cashew Cheese Log

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  • OGWLAdmin Starlett
  • Complexity: easy
Cranberry Rosemary Crusted Cashew Cheese Log

What? A dairy-free Cheese you say? Well, heck yeah! Because haven’t you heard? Faux cheeses are deliciously magical! There’s nothing fake or artificial in there – just pure, simple ingredients that are actually good for you that give the taste buds a crazy taste of cheese! 


  • 2 cups raw cashews (soaked overnight)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon roasted garlic (optional)
  • 1/2 – 3/4 tablespoons fine sea salt (or to taste)
  • 1/4 – 1/2 teaspoon freshly cracked black pepper (or to taste)
  • 1/8 teaspoon cayenne pepper (optional if you like a little heat)
  • parchment paper, cheesecloth or dish towel
  • handful of mixed nuts (I used walnuts and pecans), chopped
  • 1/4 cup dried cranberries, chopped fine
  • 2 sprigs fresh rosemary, chopped fine + extra for garnish
  • Step by Step Directions

    1. Rinse and drain your soaked cashews. Then blend them in a food processor or high speed blender with nutritional yeast, garlic and salt and pepper until smooth. 

      Place the mixture onto a cheesecloth and squeeze top to drain any liquids. If a log shape is desired, then shape the mixture into a cylinder*, still in the cheesecloth. Place it over a sieve and store in the refrigerator for 6-8 hours. 

      * a cylinder shape may not hold up well in a sieve – most of them are round. If that’s also the case, then 1/2 way through draining, transfer the mixture onto parchment paper and roll it to make a log. Twist the sides (like a candy) and tuck them underneath to hold the shape in place. Let it sit on a dish towel in the refrigerator to let some extra moisture get absorbed in the dish towel. 

    2. cl1

      Chop the nuts, cranberries and rosemary and spread onto a work surface. Unwrap the cheese log and roll it in the toppings evenly pressing them into the ‘cheese’. Do this just before serving or return to the refrigerator until serving.











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