Cranberry Pistachio Vegan Cashew Cheese Log



  • 1 1⁄2 cups raw cashews
  • 2 Tbsp sauerkraut brine
  • 1 Tbsp lemon juice
  • 1/3 cup coconut oil, melted and cooled until its just warm
  • 1⁄4 tsp salt
  • 2 Tbsp shelled pistachio nuts
  • 3 Tbsp Ocean Spray® Craisins® Dried Cranberries

  • To finish:
  • 1/3 cup shelled pistachio nuts, rough chopped
  • 1/3 cup Ocean Spray® Craisins® dried cranberries, rough chopped
  • 2 tsp honey (optional)


1. Soak cashews in water for 4 hours. Drain and rinse well, then place into a blender with sauerkraut brine, lemon juice and melted and cooled coconut oil. Blend until very smooth.

2. Place cashew mixture into a very clean glass jar with an airtight lid. Leave in a warm spot out of direct sunlight to ferment for 24 hours, or until it is very bubbly. Transfer to a bowl and stir through salt, pistachio and cranberries.

3. Place the cashew cheese in the fridge for 2+ hours to firm up, then transfer to a piece of baking paper and roll into a tight log. You can leave the cheese log this way for up to a week, until its ready to serve.

4. When you're ready to serve remove the cheese log from the fridge. Add the extra pistachio and cranberries to a food processor and finely chop, then lay onto a plate. Roll cheese log into the chopped mixture, using your fingers to press the topping into the cheese. Drizzle with optinoal honey. Serve on a cheese platter with crackers,fruit or whatever else you like.

Recipe by @panaceas_pantry


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