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Pistachio cranberry cashew cheese log

Pistachio cranberry cashew cheese log

  • Author: Panaceas Pantry
  • Prep Time: 30 mins
  • Total Time: 48 hours
  • Yield: 6-8 1x
  • Category: Snacks
  • Method: Fermentation
  • Cuisine: Australian
  • Diet: Vegan


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.



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)


  1. I recommend reading this post in full to get a good understanding of how to nail your cashew cheese ferment.
  2. 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.
  3. 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.
  4. 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.
  5. 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.