Holiday Cashew "Goat" Cheese Log with Rosemary & Cranberries

Merry, Merry, everyone! I hope all of you who celebrate have had a wonderful holiday season filled with love, peace, merriment, & delicious food. I have a very special recipe ~ my gift to you this Christmas night. This is something I’ve been working on perfecting for a very long time & am so excited to share it.

The base of the recipe is fantastic as is, but lately, I’ve enjoyed adding a few extras to make it festive & special. For Christmas, I added fresh rosemary when preparing the cheese, then topped it with chopped dried cranberries. This made for a beautiful holiday cheese plate as an appetizer before dinner served with super seed crackers, olives, & dried apricots.

HOLIDAY CASHEW "GOAT" CHEESE LOG WITH ROSEMARY & CRANBERRIES

Author: Melissa, Honey Bee Vegan (Adapted from Vegetarian Times) Recipe Type: Cheese, Appetizer, Holiday Cuisine: Vegan

INGREDIENTS

• ¾ cup raw cashews, soaked overnight

• 4 Tbsp coconut oil (*see note)

• ¼ cup fresh lemon juice

• 1 Tbsp tahini

• ½-1 tsp sea salt

• 1 tsp fresh rosemary, minced

• 1 tbsp water

• ½ cup dried cranberries

** I prefer to use "refined" coconut oil for a more neutral flavor

INSTRUCTIONS

1. Place cashews in a large bowl; cover with 3 inches of water. Soak overnight.

2. Drain liquid, rinse cashews under cold water, & drain again. Purée cashews, oil, lemon juice, tahini, water, salt, & rosemary in a food processor for 6 minutes, until smooth and creamy.

3. Place a large strainer over the bowl, & line it with a triple layer of cheesecloth. Spoon cashew mixture into cheesecloth, fold sides of cloth over cheese, & form into a 6-inch-long oval loaf. Twist the ends of the cloth & secure with rubber bands. Set in a strainer over a bowl, & let stand for 12 hours at room temperature. Discard excess liquid (there usually isn't much). Chill.

4. Preheat the oven to 200°F. Line the baking sheet with parchment paper. Unwrap the cheese, & scrape into a 7-inch-long log onto the cheesecloth. Rewrap, & twist ends to secure. Place on a parchment-lined baking sheet. Bake for 35 minutes, or until cheese becomes set on the outside but still soft, turning occasionally. Cool, & chill.

5. Unwrap cheese. Sprinkle with dried cranberries, & press to adhere.

As you can see, it requires a bit of prep time & planning in advance for the soaking, aging, chilling & baking, but I promise it is worth all the labor. I usually put the cashews out in the morning, blend them up in the evening, let the cheese age overnight, & put it in the fridge first thing in the morning until I am ready to bake. The result is a mild, soft, & spreadable vegan cheese that is perfect on crackers or baguette, but firm enough that you can crumble it like goat cheese, or slice it into rounds & serve it on top of an arugula salad. I bet it would be awesome on a sandwich or pizza, as well.

To make the basic recipe omit the rosemary & cranberries, or have fun & experiment with herbs, & toppings. The possibilities are endless! If you want a softer spread, add another tablespoon of water. Not a fan of tahini? Omit it. Don’t have the time to age it? Serve raw in a ramekin as a spread for crackers. It’s super versatile. Please let me know what variations you come up with. I hope your holiday was merry & bright, & I wish you all a good night. Enjoy!