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
Scale
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
