Ingredients
400g chopped raw cashews
water, for soaking
1 tbsp nutritional yeast
2 tsp apple cider vinegar
1 tsp miso paste
0.5 tsp vegetable oil
0.5 tsp salt, or to taste
3 tbsp finely chopped walnuts
1 tbsp finely chopped hazelnuts
1 tbsp finely chopped dried cranberries
1 tbsp finely chopped fresh rosemary
Directions
Step 1
In a bowl, cover the cashews with cold water and soak for 4 hours. Then, drain them.
Step 2
In a food processor, blend the soaked cashews, nutritional yeast, vinegar, miso paste, and salt until smooth. Adjust the seasoning to your taste.
Step 3
Grease a piece of parchment paper with oil. Transfer the cashew mixture onto the parchment paper and shape it into a roll, securing the ends by twisting the paper. Refrigerate until firm, for at least 2 hours.
Step 4
On a plate, mix the walnuts, hazelnuts, cranberries, and rosemary. Remove the cheese log from the fridge and paper, then roll it in the nut mixture.