Vegan Cashew Cheese Rolled In Cranberries And Nuts - cooking recipe

Ingredients

2 cups chopped raw cashews
water to cover
1 tablespoon nutritional yeast (optional)
2 teaspoons apple cider vinegar
1 teaspoon miso paste
1/2 teaspoon vegetable oil
1/2 teaspoon salt, or to taste
3 tablespoons finely chopped walnuts
1 tablespoon finely chopped hazelnuts
1 tablespoon finely chopped dried cranberries
1 tablespoon finely chopped fresh rosemary

Preparation

Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
Combine cashews, nutritional yeast, 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.