If you have ever dreamed of making your own cheese that is entirely plant-based yet bursting with flavor and a touch of festive sweetness, let me introduce you to this delightful Homemade Vegan Cheese with Cranberries Recipe. This vegan cheese combines creamy cashews, subtle tangy notes, and the bright pop of cranberries to create an irresistible appetizer or snack that will impress both vegans and non-vegans alike. It’s satisfying, easy to make, and perfect for any occasion where you want to bring something unique and heartwarming to the table.
Ingredients You’ll Need
Don’t be intimidated by the list—it’s a straightforward mix of wholesome ingredients that come together in perfect harmony. Each plays an essential role in building the luscious texture, rich flavor, and vibrant color that make this cheese so special.
- Raw cashews (1 1/2 cups, soaked): The creamy base that gives the cheese its smooth texture and rich, nutty flavor.
- Refined coconut oil (1/4 cup, melted): Adds a subtle creaminess without overpowering other flavors.
- Nutritional yeast (1/4 cup): Brings that classic cheesy umami taste essential for vegan cheese.
- Lemon juice (2 tablespoons): Gives a bright and fresh tang that balances richness.
- Apple cider vinegar (1 tablespoon): Adds a gentle sharpness and helps set the cheese.
- Garlic powder (1 teaspoon): Enhances depth with a savory kick.
- Onion powder (1/2 teaspoon): Provides a subtle aromatic base.
- Salt (1/2 teaspoon): Essential for flavor enhancement without being overwhelming.
- White pepper (1/4 teaspoon): Adds a delicate warmth without dark specks.
- Agar agar powder (1/2 teaspoon): The natural thickening agent that gives the cheese its firm, sliceable texture.
- Water (1/2 cup): Needed to activate the agar agar and create the right consistency.
- Dried cranberries (1/3 cup, chopped): The star ingredient that adds chewy bursts of sweetness and beautiful color contrast.
How to Make Homemade Vegan Cheese with Cranberries Recipe
Step 1: Prep Your Cashews
Begin by draining and rinsing your soaked cashews. This soaking step is crucial because it softens the nuts, allowing you to achieve that ultra-smooth and creamy texture that mimics traditional cheese so perfectly.
Step 2: Blend the Base Ingredients
In a high-speed blender, combine the cashews, melted refined coconut oil, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and white pepper. Blend until everything becomes beautifully smooth and thick. This step is where the flavors fully develop, so taste it and adjust seasoning if needed before moving on.
Step 3: Prepare the Agar Agar Mixture
In a small saucepan, bring the agar agar powder and water to a boil over medium heat. Keep whisking continuously, then simmer for 3 to 5 minutes until the mixture thickens. This natural gelling agent is the magic that transforms the creamy blend into a firm, sliceable cheese.
Step 4: Combine and Incorporate Cranberries
Quickly pour the hot agar mixture into your blender and blend again until it’s fully combined and velvety smooth. Once mixed, fold in the chopped dried cranberries gently using a spatula—this way, you keep those lovely bursts of color and texture intact throughout the cheese.
Step 5: Mold and Chill
Pour your mixture into a lightly oiled or lined mold or ramekin. Tap it gently to release any trapped air bubbles and smooth the top with a spatula for a clean finish. Refrigerate for at least 2 hours until your cheese sets firm and sliceable.
How to Serve Homemade Vegan Cheese with Cranberries Recipe
Garnishes
One of my favorite ways to elevate this cheese is with simple yet elegant garnishes. A sprinkle of fresh chopped herbs like rosemary or thyme complements the cranberry’s sweetness beautifully. Toasted nuts or cracked black pepper on top can also add a pleasant crunch and depth.
Side Dishes
This cheese pairs wonderfully with crusty artisan bread or crisp crackers for a crowd-pleasing appetizer. It also shines on a vibrant salad featuring mixed greens, toasted seeds, and a tangy vinaigrette, letting the cheese stand out as the rich star of the plate.
Creative Ways to Present
Feel free to get playful! Serve slices alongside fresh fruit like apple or pear for a sophisticated snack board. Or cube the cheese and toss it into a grain bowl for texture and flavor contrast. This Homemade Vegan Cheese with Cranberries Recipe is so versatile it can shine wherever your culinary creativity takes it.
Make Ahead and Storage
Storing Leftovers
This vegan cheese stores beautifully in an airtight container in the fridge for up to one week. Just keep it chilled to maintain its firm texture and fresh flavor. It’s perfect for prepping in advance for parties or weeknight snacks.
Freezing
If you want to make a bigger batch, you can freeze this cheese for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer-safe container. Thaw slowly in the fridge before serving; the texture remains mostly stable after freezing.
Reheating
This cheese is best enjoyed chilled or at room temperature, so reheating is not necessary. If you prefer it slightly warmed, allow it to sit out for 20-30 minutes rather than applying heat directly to preserve its texture and flavor.
FAQs
Can I use other nuts besides cashews for this recipe?
Cashews are ideal because of their creamy texture, but you could experiment with soaked macadamia nuts or blanched almonds. Keep in mind the flavor and texture will vary slightly, and you might need to adjust soaking and blending times.
What can I substitute for agar agar if I can’t find it?
Agar agar is crucial for setting this cheese. If unavailable, you can try using carrageenan or kappa carrageenan, but the texture may differ. Without a gelling agent, the cheese will remain spreadable but not sliceable.
Can I use fresh cranberries instead of dried?
Fresh cranberries might be too tart and watery, affecting the texture. If you want fresh, try sautéing them first with a bit of sweetener to soften and balance their tartness before folding them into the cheese.
Is this cheese suitable for people with nut allergies?
Unfortunately, this recipe relies on cashews for texture and flavor, so it’s not safe for those with nut allergies. You might want to look into seed-based cheeses made with sunflower or pumpkin seeds instead.
How long does it take for the cheese to set properly?
Chilling for at least 2 hours in the fridge is necessary for the agar agar to fully firm up the cheese. For best results, you can even chill it overnight to develop a perfect sliceable consistency.
Final Thoughts
There’s something deeply satisfying about creating your own stash of Homemade Vegan Cheese with Cranberries Recipe—a unique blend of creamy, tangy, and sweet that feels both luxurious and wholesome. Whether you’re treating yourself or sharing with friends, this recipe offers a wonderful way to enjoy dairy-free cheese without compromising on flavor or texture. So go ahead, give it a try, and prepare to fall in love with a new favorite in your vegan kitchen!
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Homemade Vegan Cheese with Cranberries Recipe
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegan, Gluten Free
Description
This Homemade Vegan Cheese with Cranberries is a creamy, tangy, and slightly sweet dairy-free cheese made primarily from soaked cashews and nutritional yeast. Enhanced with a subtle touch of lemon and apple cider vinegar for brightness, it incorporates chopped dried cranberries for a balance of tartness and texture. Perfect as a plant-based appetizer, this cheese sets with agar agar and requires no baking, offering a deliciously smooth and firm consistency.
Ingredients
Cheese Base
- 1 1/2 cups raw cashews (soaked in water for at least 4 hours or overnight)
- 1/4 cup refined coconut oil (melted)
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Setting Agent
- 1/2 teaspoon agar agar powder
- 1/2 cup water
Add-ins
- 1/3 cup dried cranberries (chopped)
Instructions
- Prepare Cashews: Drain and rinse the soaked cashews thoroughly to remove any residual soaking water, ensuring a clean, fresh base for the cheese.
- Blend Cheese Mixture: In a high-speed blender, combine the drained cashews, melted refined coconut oil, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and white pepper. Blend until the mixture is completely smooth and creamy, resembling a thick batter.
- Cook Agar Agar: In a small saucepan, mix agar agar powder with water and bring to a boil over medium heat. Once boiling, reduce heat and simmer for 3 to 5 minutes, whisking continuously until the mixture thickens and the agar agar dissolves fully.
- Combine Agar with Cheese Base: Quickly pour the hot agar agar mixture into the blender with the cashew mixture. Blend once more until thoroughly combined, ensuring the agar is evenly distributed for proper setting.
- Fold in Cranberries: Transfer the blended mixture to a bowl and gently fold in the chopped dried cranberries using a spatula to evenly distribute them without breaking up the texture.
- Mold and Set: Pour the cheese mixture into a lightly oiled or lined mold or ramekin. Tap the mold gently to release any trapped air bubbles and smooth the surface for an even finish.
- Chill: Refrigerate the mold for at least 2 hours, or until the cheese has firmed up sufficiently to slice and serve.
- Serve: Once set, carefully remove the vegan cheese from the mold. Serve chilled or at room temperature as a delicious appetizer or spread.
Notes
- Use refined coconut oil to avoid a strong coconut flavor in the cheese.
- Substitute dried cranberries with chopped dried apricots or figs for an alternative fruity variation.
- Store the vegan cheese in an airtight container in the refrigerator for up to 1 week.
- Ensure agar agar is fully dissolved during cooking to achieve the right firmness.
- For best texture, use a high-speed blender to achieve a smooth consistency.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Vegan
