This pistachio cranberry cashew cheese log is a wonderful way to add fermented foods into your diet, and is a great addition to any Christmas table. The flavour is tangy and bright, with pops of sweet cranberries and nutty pistachio.
It is that time of the year when we all want fancy cheese and crackers, but I know the pain (and expense) of buying good, dairy free cheese. Fear not- this pistachio cranberry cashew cheese log is so easy to make and has the classic umami flavour of cheese thanks to the easy fermentation process.
The cheese log is creamy, tangy, sweet, sour, salty, bright and with hints of umami.
I teamed up with OceanSpray to bring you this recipe, celebrating the delicious pop of sweet and fresh flavours that cranberries bring to a festive recipe. We used OceanSpray Craisins 50% less sugar dried cranberries, which you can check out here.
Fermented cashew cheese
To learn more about fermenting your own cashew cheese check out this informative post with everything you need to know. This tried and tested recipe is one of our most popular over on Instagram, and we love seeing everyone gain some confidence in the kitchen with fermenting.
I recommend investing is good fermenting jars or crocks. I love and use Kilner.
If you’re looking for a great recipe to use your fermented cheese in check out these delicious spinach and cheese stuffed giant pasta shells.
How to serve pistachio cranberry cashew cheese
- With your favourite crackers
- On a cheese platter with fresh seasonal fruits
- On top of sourdough toast with a drizzle of honey
- Chopped into cubes and mixed into a green salad
- With roquette, walnuts, diced cucumber and a drizzle of olive oil as a simple side salad
Looking for more devious festive vegan recipes? You might like to try;
- Fudgy vegan brownies
- Free from linzer cookies
- Easy vegan chocolate fudge with rose and pistachio
- Vegan pavlova recipe with mango and passionfruit
We hope you enjoy this recipe as much as we do. If you try it please leave a review and star rating below- it helps other people find this recipe too.
Pistachio cranberry cashew cheese log
- Prep Time: 30 mins
- Total Time: 48 hours
- Yield: 6-8 1x
- Category: Snacks
- Method: Fermentation
- Cuisine: Australian
- Diet: Vegan
Description
This very festive pistachio cranberry cashew cheese log is the perfect addition to any Christmas table. Naturally dairy free it is a great introduction to fermenting your own food, and the cranberries add delicious pops of sweetness.
Ingredients
1 ½ cups raw cashews
2 Tbsp sauerkraut brine
1 Tbsp lemon juice
1/3 cup coconut oil, melted and cooled until its just warm
¼ tsp salt
2 Tbsp shelled pistachio nuts
3 Tbsp Ocean Spray 50% less sugar dried cranberries
To finish
1/3 cup shelled pistachio nuts
1/3 cup Ocean Spray dried cranberries
2 tsp honey (optional)
Instructions
- I recommend reading this post in full to get a good understanding of how to nail your cashew cheese ferment.
- 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.
- 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.
- 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.
- 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.
Hey,
I tried to make this today but I think it separated, the cashews and coconat oil. I didn’t get those combined together in the blender. Can I still save it somehow.
And I’m sorry for my bad English.
Hi Maarit,
Thanks for your patience in my reply. Could the issue be the blender perhaps? Do you have a high-speed blender?
I’ve certainly never come across this problem, though I find some blenders are not able to completely blend and combine ingredients. Separation isnt something I can see happening with this recipe, unless you blended it for a long time and the mixture became hot. Is that possible?
Hi Jade,
Gosh I love this, Love is actually an understatement. Pistachio and cranberry is amazing together. Love your recipes, keep them coming.
Just one question, how long will be able to store this ? after I have added the pistachio and cranberry into the log.
Thanks, Yuva
Thanks for a beautiful blog. It has inspired me to finally start making my own fermented Cheese. But I wonder trying too find out the complete recipe. You write, in the link on how to understand and do the fermentation to only use brine and water. Then in the recipe you ad lemon and coconut oil?
What is the correct way?
My nuts are soaking in water now and I truly hope to get some help here.
greetings from Sweden
Anette Tamm
Hi Annette,
You need to follow my basic recipe for cashew cheese- this one has the added extras because I made a firm cheese. If you google ‘fermented cashew cheese’ my recipe is in the top. That one will just use brine 🙂
Here is the link to the recipe