If you’ve ever dreamed of a vegan cheese that feels indulgent yet fresh, tangy yet smooth, then you’re going to fall head over heels for this Homemade Vegan Cranberry Cashew Cheese Recipe. Picture rich, creamy cashews blended to perfection, enlivened with vibrant cranberries and fresh thyme, creating a festive and utterly irresistible spread. Whether you’re a seasoned vegan or just curious to try something new, this recipe promises to bring warmth and joy to any gathering, all while staying completely plant-based and naturally dairy-free.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to herbed, tangy goodness. Each component here adds a special touch that balances flavor and texture, ensuring your vegan cheese is as delightful as it is nourishing.
- 1 cup raw cashews (soaked for 4 hours or overnight): The creamy base that forms the heart of the cheese’s luscious texture.
- 2 tablespoons nutritional yeast: Adds a subtle cheesy, umami depth that mimics traditional cheese flavors.
- 2 tablespoons lemon juice: For that bright, zesty kick that balances the creaminess beautifully.
- 2 tablespoons refined coconut oil (melted): Helps achieve a smooth, spreadable consistency and adds richness without coconut flavor.
- 1 clove garlic (minced): Infuses the cheese with a gentle savory warmth that lifts the whole recipe.
- ½ teaspoon salt: Enhances all the flavors and brings balance.
- ¼ teaspoon onion powder: Offers a subtle, comforting depth to the cheese.
- ¼ cup water: Helps blend the ingredients smoothly and activates the agar agar.
- 1 teaspoon agar agar powder: A plant-based gelatin substitute that firms up the cheese to a perfect sliceable texture.
- ¼ cup dried cranberries (chopped): Provides sweet, tart bursts that contrast beautifully with the creamy base.
- 1 teaspoon fresh thyme leaves (optional): Adds a fresh, herbaceous note that elevates the entire flavor profile.
How to Make Homemade Vegan Cranberry Cashew Cheese Recipe
Step 1: Prepare Your Cashews
Start by soaking your raw cashews in water for at least 4 hours or overnight. This softens them so they blend into an ultra-smooth base, creating the luxurious texture essential to this cheese. Once soaked, drain and rinse them well.
Step 2: Blend the Base
Into your blender or food processor, add the soaked cashews, nutritional yeast, lemon juice, melted coconut oil, minced garlic, salt, and onion powder. Blend on high until silky smooth, pausing to scrape down the sides as needed. Slowly add water to help everything come together without losing that creamy thickness.
Step 3: Activate the Agar Agar
In a small saucepan, whisk the agar agar powder into ¼ cup of water. Bring this mixture to a boil over medium heat, stirring consistently. Once boiling, reduce the heat and let it simmer for 2 to 3 minutes until it thickens into a gel-like consistency—this is what will give your cheese that perfect sliceable firmness.
Step 4: Combine and Flavor
Quickly pour the hot agar agar mixture into your blender with the cashew base and blend again briefly to combine. Then, fold in the chopped dried cranberries and fresh thyme leaves by hand, ensuring they’re evenly distributed yet still intact for bursts of flavor.
Step 5: Set and Chill
Pour the mixture into a lightly greased ramekin or silicone mold. Smooth the top and refrigerate for at least 2 hours, allowing everything to firm up properly. Once set, you can easily unmold your beautiful, creamy vegan cheese, ready to serve or shape as you like.
How to Serve Homemade Vegan Cranberry Cashew Cheese Recipe
Garnishes
A sprinkle of fresh thyme or a drizzle of olive oil on top really brings this cheese to life. For an elegant touch, scatter some extra chopped cranberries or crushed nuts to add texture and a pop of color.
Side Dishes
This cheese pairs wonderfully with crusty artisan bread, crisp crackers, or fresh vegetable crudités. You can also serve it alongside roasted nuts, olives, or a vibrant green salad to make a festive, well-rounded appetizer plate.
Creative Ways to Present
Shape your Homemade Vegan Cranberry Cashew Cheese Recipe into a classic wheel or log and surround it with seasonal fruit and nuts for an eye-catching holiday cheese board. Alternatively, slice it into cubes for skewers with grapes and herbs, or spread generously on toasted baguette rounds for an irresistible canapé.
Make Ahead and Storage
Storing Leftovers
Store any leftover vegan cheese in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen over time, making it just as delicious the next day.
Freezing
If you want to keep it longer, this cheese freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw overnight in the fridge before serving; the texture remains surprisingly creamy and satisfying.
Reheating
Because this cheese is best enjoyed chilled, reheating is generally not recommended. However, if you prefer it warmed, gently bring it to room temperature to soften without melting completely, allowing those vibrant flavors to shine.
FAQs
Can I use roasted cashews instead of raw for this recipe?
It’s best to use raw cashews because soaked roasted cashews may result in a different flavor and potentially affect the creamy texture. Raw cashews provide a neutral, smooth base perfect for blending into vegan cheese.
Is agar agar the only way to firm up this vegan cheese?
Agar agar powder is ideal for achieving a sliceable texture that’s both plant-based and stable. While alternatives like tapioca starch can add stretch, they won’t firm it up in the same way, so agar agar is recommended for this recipe.
Can I substitute dried cranberries with fresh ones?
You can use fresh cranberries, but they are much tarter and have higher moisture content, which might affect the texture. Dried cranberries offer sweetness and chewiness that contrast nicely with the smooth cashew base.
How long does this vegan cheese last in the fridge?
Stored properly in an airtight container, this Homemade Vegan Cranberry Cashew Cheese Recipe stays fresh for up to 5 days. It’s perfect for planning ahead for holiday celebrations or weeknight snacking.
Can I add other herbs or spices to customize the flavor?
Absolutely! Fresh rosemary, chives, or even a pinch of smoked paprika can add unique twists. This recipe is a fantastic base to experiment with your favorite herbs and seasonings.
Final Thoughts
I can’t wait for you to try this Homemade Vegan Cranberry Cashew Cheese Recipe and make it your own. It offers a beautiful balance of creamy, tangy, and sweet that’s perfect for sharing, snacking, or adding to your holiday spread. Trust me, once you taste how luscious and satisfying it is, you’ll wonder how you ever lived without this dairy-free delight in your kitchen!
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Homemade Vegan Cranberry Cashew Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Description
This homemade vegan cheese with cranberries is a creamy, flavorful dairy-free alternative perfect for holiday cheese boards or everyday snacking. Made from soaked cashews blended with nutritional yeast, coconut oil, and tangy lemon juice, it is enriched with the natural sweetness of dried cranberries and fresh thyme. Set with agar agar, this cheese is firm yet spreadable, offering a delicious plant-based option with minimal ingredients.
Ingredients
Cheese Base
- 1 cup raw cashews (soaked for 4 hours or overnight)
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons refined coconut oil (melted)
- 1 clove garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ cup water
Setting Agent
- 1 teaspoon agar agar powder
- ¼ cup water
Add-ins
- ¼ cup dried cranberries (chopped)
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Prepare Cashews: Drain and rinse the soaked cashews thoroughly to remove any residue and ensure a smooth blend.
- Blend Ingredients: In a high-speed blender or food processor, combine the cashews, nutritional yeast, lemon juice, melted coconut oil, minced garlic, salt, and onion powder. Blend until the mixture is smooth and creamy, adding the ¼ cup water gradually as needed to assist blending.
- Cook Agar Agar: In a small saucepan over medium heat, whisk the agar agar powder into ¼ cup of water. Bring the mixture to a boil, then reduce heat and simmer for 2 to 3 minutes until it thickens and becomes gel-like.
- Combine Agar with Cheese Base: Quickly pour the hot agar agar mixture into the blender with the cashew cheese base. Blend again briefly to ensure that the agar is fully incorporated.
- Add Cranberries and Thyme: Remove the cheese mixture from the blender and gently stir in the chopped dried cranberries and fresh thyme leaves by hand to maintain texture.
- Mold and Chill: Pour the combined mixture into a lightly greased ramekin or silicone mold. Place in the refrigerator for at least 2 hours to set firmly.
- Serve: Once set, carefully remove the vegan cheese from the mold and serve as part of a holiday cheese board or as a tasty appetizer.
Notes
- This cheese can easily be shaped into logs or wheels to enhance presentation for special occasions.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Feel free to customize by adding chopped nuts, herbs, or spices to suit your taste.
