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Pumpkin Seed Cranberry Vegan Cheese Log with Thyme

Vegan Pumplin Cranberry "Cheese" log

I’m in a holiday mood. It feels so welcome and refreshing because I haven’t felt this way in a while. For the last two years, I have been in the process of getting ready to move or had recently moved and I was simply too exhausted to put my normal holiday effort forth. Everything felt last minute and I had an attitude of “just get through it” which is completely out of character for me.

Back in Minnesota, Thanksgiving was a huge feast that brought family and friends together. Shortly after Thanksgiving, I would start decorating for Christmas, my favorite time of year. Every room was touched with candles, lights, or ornaments. Each fireplace had elaborate pine swags that I arranged, little piece by piece. Berries, holly, pinecones, all created a magical picture.

Often, even though I swore I would get the outside lights up before the first snow, I would find myself on the steep roof, standing in a couple of feet of the white stuff, clipping the strings to the edge of the roof. I know it sounds strange, but I loved it. The wind might be blowing and the snow falling but how can you feel bad when your arms are full of little white twinkling lights and snowflakes are blowing all around?

My first Christmas season in California was a struggle. I missed the cold and the snow. I missed the grey November skies have a beauty all of their own. The winter light playing off of the dark bare trees can be breathtakingly beautiful. These are the skies I was used to. The skies I love and missed horribly.

I also missed the silence. When the earth freezes and is covered by a blanket of snow, it is quiet. Blissfully quiet. You may hear the occasional winter birds or the wind in the pines but the daily hum of summer completely disappears. There is silence and it is peaceful. And restful. And a wonderful time to settle in and slow down a bit.

Somehow, looking out the window at palm trees (transplanted since we are in Northern Ca but here none the less) just wasn’t doing it for me. November would hit and I would get grumpy. I was tired of the sun and hearing crickets and lawn mowers in November. It just didn’t feel right for this Minnesota girl.

But this year something is shifting. I feel a little ember of desire. I am looking forward to getting the holidays in full swing. It took me by surprise yet delighted me at the same time.

Where I notice it the most is in the kitchen. Everything I am inspired to make has a holiday or entertaining theme and I am loving it.

I am grateful to be once again inspired by the holidays. And with a daughter now only 3 hours away in the mountains, snow is back on my happy-happy-joy-joy list!

Today’s “raw vegan cheese log” recipe is a great recipe for entertaining. It is easy, beautiful and  full of flavor! Pumpkin seeds, cranberries and pecans marry beautifully and the sharpness of the cashew cheese sets the sweetness of the pecans and cranberries off in the most tasty way! You will need to start this in advance but it refrigerates and even freezes well which is great when entertaining.

You can refrigerate this for a few days in advance or freeze it for up to a month.

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  1. rawevelieneraw wrote on January 25, 2018

    Hi I have made this cheese and its very tasty thnk you
    i slit is in 2 so also make de cheesesaus for the chiploate cheese whit advocado sandwich tonight are will put al the fotos on instagram

  2. Deanna McFarlain wrote on November 16, 2016

    This recipe looks great. I don’t see why the strainer and cheesecloth is needed though. I dont see a step where it is strained….Can’t the cheese and probiotic mixture just culture in a bowl? Thanks!

    • Susan wrote on December 7, 2016

      Hi, Deanna, If you look at step 2, it explains when to use the strainer and cheesecloth. You want to make sure that you drain off any extra liquid that might be there. Sometimes you get quite a bit, sometimes you don’t get much. Cheers!

  3. Seraphina wrote on October 21, 2015

    Can we use any vegan probiotic or do you recommend only that one? I have some on hand but they aren’t that brand.

    • Susan wrote on November 23, 2015

      Hi, Seraphina, You can use what ever probiotic you wish! Cheers!

      • Seraphina wrote on December 22, 2016

        I forgot to respond last year and tell you thanks! This was a HUGE hit at my Thanksgiving dinner. I served and entire vegan meal, appetizers to dessert, to a whole bunch of Omni’s and everyone asked for at least 1 recipe. There were ZERO leftovers and I made a TON of food, people were going back for seconds and some went for thirds! It was awesome!

  4. Jill wrote on December 23, 2014

    Fresh or dried thyme?

  5. sue wrote on December 5, 2014

    Hi, are the probiotics essential for this recipe or if I leave them out will I still get a good result?

    • Susan wrote on December 10, 2014

      They are in mostly to develop a nice flavor. You don’t have to use them but you will not get the same results. Cheers!

      • Jannine wrote on November 23, 2015

        What type of taste? If you don’t want to use a probiotic what could you substitute that for? Nutional yeast maybe?

        • Susan wrote on November 23, 2015

          Hi, Jannine, It gives it a little tangy punch that helps balance all the flavors. There already is nutritional yeast in the recipe so you really don’t need more. You can leave it out but the flavor won’t be quite the same. Plus you will lose all the wonderful benefits of the probiotics. Cheers!


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