A firm favourite at Christmas time, sweet cranberries combined with a cheesy taste is always a winner.
However, if cranberries are not your thing then you can use dried apricot, dried pineapple, in fact whatever dried fruit you like.
This cheese can keep for three days if refrigerated.
120g cashew nuts
4½ tbsp nutritional yeast
3 tbsp fresh lemon juice
1 tsp Himalayan pink salt
½ tsp garlic powder
2¼ tbsp olive oil
- Apart from the cranberries, add all the ingredients into a blender. If you use cashew nut pieces and have a high powered blender there is no need to soak the cashew nuts beforehand. However, if you do not, then soak the cashew nuts overnight. If you are stuck for time or forgot to soak them, then boil the cashew nuts for 15 minutes and leave to cool down.
- Blend until you have a very smooth mixture.
- Do not use whole cranberries, either half or quarter them, whichever you prefer.
- Pour the mixture (cheese) into a saucepan and heat it at a medium-high heat. This will activate the agar. Stir continuously to ensure it does not burn.
- Once the cheese is sticking together and forming a paste, add the cranberries.
- Mix the cheese well.
- Remove from the heat and place it either directly into a dish that you will serve the cheese from or into a dish that is lined with grease proof paper if you are going to serve the cheese as you would on a cheese board.
- Let it cool down before popping it in the fridge. It is ready to eat within two hours, but I found it tasted best if chilled overnight.
- Serve with crackers or fresh bread.
Recipe by The Gibraltar Vegan instagram.com/thegibraltarvegan