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

Scale

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

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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.