Cranberry vegan cheese
Prep time
Total time
  • 1 cup (160 g) cashews
  • 3 tablespoons dried cranberries
  • Salt and pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 3 tablespoons nutritional yeast
  • 5-6 tablespoons lemon juice, up to taste
  • 2-3 tablespoons clementine juice or orange juice
  • 2 tablespoons olive oil
  • 1 teaspoon mustard, readymade any kind
  • ½ teaspoon agar powder or 1 teaspoon agar flakes (helps the cheese to set)
  • 30 ml water
  • 2-3 tablespoons cranberries, roughly chopped
  1. Place cashews in a bowl and cover with water. Cover with plastic wrap and refrigerate to soak overnight.
  2. When ready, drain cashews and add to a food processor. Add cranberries, garlic powder, onion powder, lemon juice, clementine juice, mustard, nutritional yeast, olive oil pepper and salt.
  3. Process until the mixture becomes very creamy and smooth, scraping down sides as needed.
  4. Add 30 ml water and agar powder or flakes in a small saucepan. With a spoon whisk the mixture together and bring it to boil on medium-high heat, being careful not to let the liquid to be over boiled.
  5. When the agar powder or flakes are dissolved, pour immediately the mixture in the food processor with the cheese and process for a minute scraping down the sides.
  6. Put a clean film in a 5cm to 8cm round flat pot. With a spatula scoop all ‘cheese’ into the pot. Close with clean film and refrigerate for at least 4-6 hours.
  7. TO SERVE: Unwrap the round ‘cheese’ and coat it with the chopped cranberries, evenly pressing them into the ‘cheese’. Do this just before serving.
  8. Enjoy chilled with crackers, vegetables, fresh and dried fruits.
Recipe by - Delicious & Nutritious at