Vegan Cranberry and Chive Cashew Cheese is creamy, rich and perfectly spreadable. Tart cranberries marry perfectly with the spices, herbs and cheesy flavors.
For all of you thinking that they cannot give up dairy because they love cheese too much, I have big news for you! You can still have cheese but it just doesn’t come from an animal. I’m going to show you how
Save Money With This Cranberry and Chive Cashew Cheese
Cheese and crackers are a guilty pleasure of mine. I enjoy putting them out for the holiday but purchasing vegan cheese can be costly. If you’re feeding a large crowd then your cost of cheese is going to be through the roof. The recipe that I’m sharing with you is not only easy but it’s inexpensive to make. With the ingredients that you’ll be purchasing to create this one, you’ll have enough to create it multiple times. The creamy texture of this vegan cheese recipe comes from the cashews and the cheesy flavour comes from the nutritional yeast.
Agar Powder
The secret to creating my Vegan Cranberry & Chive Cashew Cheese recipe is the agar powder. Agar-Agar powder (yes, double agar!) Agar-Agar is vegetable gelatin that comes from red algae which is a type of seaweed. It has thickening and gelling properties that you’ll also find in many vegan candies. If you’re cooking with a recipe that calls for typical gelatin, you can swap it out for agar-agar but don’t be confused, this recipe calls for the powder form. If you can only find the flakes then use triple the amount as it’s not as strong.
More Appetizer Recipes To Try
If you’re looking to create more appetizers for your guests this holiday, I suggest my recipes for
–Party Vegetable Cups with Vegan Dill Garlic Dip
Show Me Your Creations!
If you make these Cranberry Chive Cashew Cheese please take a photo of it and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give this recipe a star rating.
Thanks for the love, my friends!
Susan 💗🌱
PrintHow To Make Vegan Cashew Cheese
The creamy texture of this vegan cheese recipe comes from the cashews and the cheesy flavour comes from the nutritional yeast.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: appetizer
- Diet: Vegan
Ingredients
- ½ cup of raw cashews (not toasted)
- ½ cup of unsweetened plant milk
- ¼ cup of nutritional yeast
- 2 tbsp of tahini
- 3 tbsp lemon juice
- 1 tsp of onion powder
- ½ tsp of garlic powder
- 1 tsp of salt
- 2 tbsp of agar agar powder
- ½ cup of dried cranberries
- 2 tbsp of diced chives
- 1 cup of boiling water
Instructions
- Line two small containers or bowls with clingfilm leaving some over the edge. This will act as your cheese mold. Set aside.
- Soak the cashews for a minimum of 2-hours. Drain and rinse thoroughly.
- Using a high-speed blender, blend the cashews, plant milk, tahini, nutritional yeast, lemon juice, onion powder, garlic powder and salt until smooth.
- Add agar powder to a bowl and pour 1 cup of boiling water over stirring until the powder has dissolved.
- Add this to the cashew mixture along with half the amount of cranberries and all the chives. Blend until well combined. Stir in the remaining cranberries then pour into the cheese mold. Leave to cool for 20-minutes before transferring to the fridge.
- Let set in the fridge for a minimum of 2-hours but best if left overnight.
