When you’re starting a vegan diet or you discover a dairy allergy, giving up cheese can feel like the hardest part, right? Not anymore! When soaked and ground, cashews can be whipped into almost-like-the-real-thing “cheese,” and when it’s shaped, chilled, and rolled in sweet or savory toppings, every bite is reminiscent of your favorite tangy goat cheese. This recipe takes some time to make (12 hours, to be exact), but once it’s ready to eat, consider your cheese cravings satisfied.
Cashew Cheese Logs 3 Ways
Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 12 hours and 10 minutes
Make the cheese
Place cashews in a bowl and cover with water; let soak at least 8 hours or overnight. Drain and rinse nuts, then add to a food processor. Pulse until nuts are crumbly and start to get creamy. Add all remaining cheese ingredients, and blend until fully combined and creamy.
Arrange 3 rectangular pieces of plastic on the counter. Equally split cashew cheese onto the center of each piece. Roll up the cheese into a log, wrapping the sides tightly. Freeze for 1 hour or until firm.
Make the toppings
Place dried cranberries and cherries on one plate; chia seeds, pumpkin seeds and sunflower seeds on the second plate; and walnuts and pecans on the third plate. Roll each log into one of the three plate toppings, pressing toppings onto logs as needed. Serve with bread or crackers.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connoisseur! Say hi on Twitter or Instagram @nicolegulotta.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connois Read More
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