Homemade Vegan Cheese with Cranberries 
This vegan cheese recipe uses blended cashew nuts and miso paste. Roll it in chopped mixed nuts and dried cranberries for a festive vegan appetizer. Delicious on toast or crackers with raw vegetables.
chopped raw cashews
2
cups
water to cover
nutritional yeast (Optional)
1
tablespoon
apple cider vinegar
2
teaspoons
miso paste
1
teaspoon
vegetable oil
½
teaspoon
salt, or to taste
½
teaspoon
finely chopped walnuts
3
tablespoons
finely chopped hazelnuts
1
tablespoon
finely chopped dried cranberries
1
tablespoon
finely chopped fresh rosemary
1
tablespoon
 Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
  Combine cashews, nutritional yeast, vinegar, miso paste, and salt in the bowl of a food processor; pulse until blended. Taste and adjust seasonings according to your taste.
  Grease a piece of parchment paper with oil. Transfer cashew mixture onto parchment paper and form into a roll, twisting the ends of the paper to secure. Refrigerate until firm, at least 2 hours.
  Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.
