Dairy-Free Cheese Log Recipe

Meet your new favorite party trick: the Dairy-Free Cheese Log, a show-stopping appetizer that looks as beautiful as it tastes. Made from velvety cashews, live probiotics, and bright lemon juice, this log spreads just like creamy goat cheese—without a drop of dairy. After a slow ferment in the fridge, it develops tang and body, then gets dressed up in delicate ribbons of zucchini, radish, carrot, sprigs of dill, and even edible flowers for a stunning garden-fresh finish.

This homemade dairy-free centerpiece delivers probiotic goodness and wholesome ingredients, while offering a clean, elegant twist on traditional cheese plates. Perfect for gluten-free, vegan, or health-conscious gatherings—and stunning enough to turn heads on the appetizer table.

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Dairy-Free Cheese Log

Recipe Details

Yield: 6 servings
Active Time: 20 minutes
Total Time: 5 days

Recipe Ingredients

• 2 cups cashews, soaked overnight
• 6 scoops Probiotic Powder
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• Baby zucchini, for garnish
• Radishes, for garnish
• Carrots, for garnish
• Fresh dill, for garnish
• Edible flowers, for garnish

Recipe Instructions

1. Drain the soaked cashews and process in a food processor until smooth.
2. Add probiotic powder, lemon juice, and sea salt; pulse until well combined.
3. Transfer the mixture to the center of a large piece of parchment paper and roll into a log, crimping the ends to seal.
4. Refrigerate the log for 4–5 days to ferment and develop flavor.
5. Use a mandoline to slice zucchini, carrots, and radishes into thin ribbons. Lay a sheet of parchment on the counter, layer the vegetable ribbons, edible flowers, and dill on top, then place the chilled cheese log in the center.
6. Carefully roll the parchment around the log, gently pressing as you go to adhere the garnishes.
7. Refrigerate for 1 hour before serving to set the garnishes in place.

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Variations & Tips for Making Dairy-Free Cheese Logs

• Shorter ferment time: Reduce fermentation to 3 days instead of 4-5 for a milder tanginess.
• Use other nuts: Substitute macadamia or almonds for cashews (adjust liquid) to alter texture and flavor.
• Herb or spice coating: Roll the log in herbs (chives, parsley), crushed nuts, or smoked paprika for visual appeal and extra flavor.
• Shape change: Instead of a log, form into bite-size rounds or a wheel for easier serving and slicing.
• Garnish layering: Stack zucchini, radish, carrot ribbons overlapping in patterns for an artistic coated effect.
• Serve chilled: Let the cheese log chill at least 1 hour after garnishing so vegetables adhere well and texture firms.

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Popular Pairings for Cheese Logs

• Gluten-free crackers or seed crackers — ideal for spreading or slicing.
• Fresh cucumber, bell pepper, and celery sticks — crisp vegetables highlight creamy contrast.
• Pickled vegetables (cornichons, pickled onions) — tangy bites cut the richness.
• Stone fruits (pear slices, figs, grapes) — sweet fruit pairs beautifully with tangy “cheese.”
• Sourdough or gluten-free baguette slices — toasts under cheese for warm bites.

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When to Share Your Cheese Log

• Holiday appetizer spreads — show-stopping center for dairy-free cheese boards.
• Vegan / dairy-free gatherings — inclusively elegant option guests will admire.
• Brunch or garden parties — visually stunning and light for daytime events.
• Wine & cheese nights — plant-based twist on classic cheese boards.
• Small dinner parties — elegant starter that sets tone for thoughtful, high-quality meal.

Recipe credit: Angela Gaines