Holiday Cashew "Goat" Cheese Log with Rosemary & Cranberries

Merry, merry, everyone! I hope your holiday season has been filled with love, peace, joy, and plenty of delicious food. Tonight, I have a special gift to share — a recipe I’ve been perfecting for quite some time, and I’m so excited to finally pass it along to you.

HOLIDAY CASHEW "GOAT" CHEESE LOG WITH ROSEMARY & CRANBERRIES

Vegan · Savory · Festive

Rich, creamy, and beautifully aromatic, this dairy-free “goat” cheese log is infused with rosemary and lemon, then rolled in tart cranberries for a festive finish — the perfect holiday appetizer. Serves 6–8

INGREDIENTS

• ¾ cup raw cashews, soaked overnight

• 4 Tbsp coconut oil (use refined for a more neutral flavor)

• ¼ cup fresh lemon juice

• 1 Tbsp tahini

• ½–1 tsp sea salt

• 1 tsp fresh rosemary, minced

• 1 Tbsp water

• ½ cup dried cranberries

INSTRUCTIONS

1. Soak: Place cashews in a bowl, cover with 3 inches of water, and soak overnight. Drain and rinse well.

2. Blend: In a food processor, combine cashews, coconut oil, lemon juice, tahini, water, salt, and rosemary. Blend for about 6 minutes, until smooth and creamy.

3. Shape :Line a strainer with triple-layer cheesecloth and place over a bowl. Spoon in the cashew mixture, fold over the sides, and shape into a 6-inch log. Twist and secure ends. Let drain for 12 hours at room temperature. Chill.

4. Bake: Preheat oven to 200°F. Unwrap cheese, reshape if needed, and rewrap loosely in cheesecloth. Place on a parchment-lined baking sheet and bake for 35 minutes, turning occasionally, until firm on the outside but soft inside. Cool and refrigerate.

5. Finish: Unwrap and roll in dried cranberries, pressing gently to coat.

Serve chilled or at room temperature with crackers, crostini, or sliced apples.

The base of this recipe is lovely on its own, but I like to dress it up for the holidays. This year, I mixed in fresh rosemary and topped it with chopped dried cranberries — a simple touch that made it the star of my holiday cheese plate, served with super seed crackers, olives, and dried apricots.

It does take a bit of planning — soaking, aging, chilling, and baking — but I promise, it’s worth every step. I usually soak the cashews in the morning, blend them in the evening, let the cheese rest overnight, and bake it the next day. The result is a soft, creamy vegan cheese that’s delicious spread on crackers or a baguette, but firm enough to crumble like traditional goat cheese. It’s also wonderful sliced over arugula or layered into a sandwich or pizza.

To make the basic version, simply omit the rosemary and cranberries — or have fun experimenting with different herbs and toppings. The possibilities are endless! For a softer spread, add another tablespoon of water. Not into tahini? Leave it out. Short on time? Skip the aging and serve it raw in a ramekin as a creamy spread for crackers. It’s incredibly versatile. I’d love to hear what variations you try.

Wishing you a merry, bright holiday season — and a cozy night of good food and joy. Enjoy!