If you’re on the hunt for a vibrant, creamy, and utterly delightful dairy-free option, look no further than this Homemade Vegan Cranberry Cashew Cheese Recipe. It’s a beautiful balance of tangy, sweet, and savory all wrapped up in a luscious texture that spreads like a dream. Perfect for cozy gatherings or a weeknight snack, this recipe shines on crackers, works wonders in sandwiches, and jazzes up any cheese board with its burst of bright cranberries. Trust me, once you try this, it’ll become one of your favorite go-to vegan appetizers that feels indulgent yet wholesome.
Ingredients You’ll Need
Getting this cheese right is all about simple, quality ingredients that each bring something special to the table. From the creamy cashews giving that rich base to the tart cranberries adding an irresistible pop, every item plays a crucial role in flavor, texture, and color.
- Raw Cashews, 1 cup: Soaked to soften and create the smooth, creamy cheese texture.
- Lemon Juice, 2 tablespoons: Adds a fresh, zesty brightness that balances richness.
- Apple Cider Vinegar, 1 tablespoon: Gives a subtle tang that mimics traditional cheese sharpness.
- Nutritional Yeast, 2 tablespoons: Brings that umami, cheesy flavor without dairy.
- Olive Oil, 1 tablespoon: Enhances creaminess and helps bind everything together.
- Salt, 1/2 teaspoon: Elevates all the flavors and balances sweetness.
- Garlic Powder, 1/2 teaspoon: Adds savory depth for a more complex flavor profile.
- Onion Powder, 1/2 teaspoon: Complements garlic with a gentle aromatic touch.
- Dried Cranberries, 1/3 cup finely chopped: The star of the show, providing chewy bursts of sweetness and beautiful color.
- Water, 1 to 3 tablespoons: Used sparingly to blend the mixture into a spreadable consistency.
How to Make Homemade Vegan Cranberry Cashew Cheese Recipe
Step 1: Soak and Prepare the Cashews
Start by soaking your raw cashews in hot water for at least 30 minutes. This step is crucial because it softens the nuts, making them perfect for blending into a luxuriously smooth cheese. After soaking, drain them well to avoid thinning your mixture too much.
Step 2: Blend the Base Ingredients
Pop the drained cashews into your high-speed blender or food processor, then add lemon juice, apple cider vinegar, nutritional yeast, olive oil, salt, garlic powder, and onion powder. Blend away, stopping occasionally to scrape down the sides. This ensures your cheese is as smooth and creamy as possible, making every bite dreamy.
Step 3: Adjust the Consistency
Add water a tablespoon at a time while blending until the mixture holds a thick but spreadable texture similar to soft cheese. This part allows you to control whether you want a firmer spread or something a bit looser for dipping.
Step 4: Fold in the Cranberries
Once your base cheese is ready, transfer it to a bowl and lovingly fold in the finely chopped dried cranberries. Their sweet-tart flavor and vibrant red specks bring both character and eye-catching charm to your creation.
Step 5: Chill and Set
Spoon your cranberry cashew cheese into a container or mold it with parchment paper. Refrigerate it for at least two hours so it can firm up beautifully. For an even sliceable texture, let it chill overnight—patience is rewarded here!
How to Serve Homemade Vegan Cranberry Cashew Cheese Recipe
Garnishes
A sprinkle of fresh herbs like thyme or chives works wonders to add a fresh, green contrast to this cheese. Toasted nuts or a drizzle of local honey (vegan if you prefer) can also enhance both the look and flavor, making every presentation feel special.
Side Dishes
This vegan cranberry cashew cheese pairs incredibly well with crunchy crackers, crusty bread slices, or even crisp apple wedges. It also shines as an unexpected spread inside a wrap alongside roasted veggies or fresh leafy greens.
Creative Ways to Present
Consider shaping the cheese into petite rounds or festive logs surrounded by extra cranberries or nuts for parties. You can also dollop it generously onto flatbreads for a colorful appetizer that doubles as a conversation starter. Its charming appearance encourages creativity!
Make Ahead and Storage
Storing Leftovers
Store any leftover cranberry cashew cheese in an airtight container in the refrigerator. It will keep fresh and flavorful for up to one week, making it perfect for prepping ahead or enjoying as a snack throughout the week.
Freezing
If you want to keep this cheese longer, freeze it in a sealed container for up to a month. Keep in mind that freezing may slightly change the texture, so plan to use it in spreads or blended dishes after thawing.
Reheating
This cheese is best enjoyed cold or at room temperature, so there’s no need to heat it. If you prefer a softer spread, simply let it sit out for 15 minutes before serving to bring out its creamy texture and flavor.
FAQs
Can I use roasted cashews instead of raw cashews?
For the creamiest texture and neutral flavor, raw cashews are recommended. Roasted cashews can add a slightly different taste and might make the cheese less smooth, but you can experiment if you prefer a nuttier note.
Are there any substitutes for nutritional yeast?
Nutritional yeast gives that signature cheesy flavor, so substituting it can change the taste significantly. If unavailable, some use miso paste or a bit of vegan parmesan, but the flavor will differ slightly.
Can I add fresh herbs directly into the cheese mixture?
Absolutely! Fresh herbs like dill, basil, or parsley can add wonderful flavor and freshness. Add them at the end when folding in the cranberries to maintain their color and texture.
How long should I soak the cashews for?
Soaking for 30 minutes in hot water is usually enough to soften the cashews for blending. If you want an even smoother texture, you can soak them several hours or overnight in cold water, then drain and rinse before use.
Is this recipe gluten-free?
Yes! This Homemade Vegan Cranberry Cashew Cheese Recipe contains no gluten and is perfect for gluten-free diets. Just serve it with gluten-free crackers or bread to keep your snack safe and delicious.
Final Thoughts
I truly can’t recommend this Homemade Vegan Cranberry Cashew Cheese Recipe enough—it’s a shining example of how simple ingredients can come together to create something extraordinary. Whether you’re vegan, dairy-free, or just a cheese lover looking for a fresh twist, this recipe is pure joy in every bite. So go ahead, whip it up, share it with friends, and watch it disappear fast!
Print
Homemade Vegan Cranberry Cashew Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
This Homemade Vegan Cheese with Cranberries is a creamy, tangy, and slightly sweet dairy-free cheese alternative made from soaked raw cashews blended with lemon juice, apple cider vinegar, and nutritional yeast. Infused with finely chopped dried cranberries, it offers a delightful balance of flavors that’s perfect for spreading on crackers, sandwiches, or adding to cheese boards. This recipe is simple, requires no cooking, and can be refrigerated to achieve a firmer texture.
Ingredients
Vegan Cheese Base
- 1 cup raw cashews, soaked in hot water for 30 minutes and drained
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 to 3 tablespoons water, as needed for blending
Add-ins
- 1/3 cup dried cranberries, finely chopped
Instructions
- Prepare Cashews: Soak 1 cup of raw cashews in hot water for 30 minutes to soften them, then drain thoroughly.
- Blend Ingredients: Place the soaked cashews in a high-speed blender or food processor along with 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 2 tablespoons nutritional yeast, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Blend until very smooth, stopping to scrape down the sides as needed.
- Adjust Texture: Add 1 to 3 tablespoons of water one tablespoon at a time to the blender while blending until the mixture reaches a thick but spreadable consistency similar to soft cheese.
- Fold in Cranberries: Transfer the blended cheese mixture to a bowl and gently fold in the finely chopped 1/3 cup dried cranberries until evenly distributed.
- Shape and Chill: Spoon the cheese into a small container or shape it using parchment paper. Cover and refrigerate for at least 2 hours to firm up the cheese before serving. For a firmer, sliceable texture, refrigerate overnight.
Notes
- For a firmer, sliceable texture, refrigerate the cheese overnight instead of just 2 hours.
- Mix in chopped nuts or fresh herbs for extra flavor variations.
- This cheese pairs beautifully with crackers, sandwiches, and makes a great addition to cheese boards.
- Store leftovers covered in the refrigerator for up to 5 days.
