Pumpkin Seed Cranberry Vegan Cheese Log with Thyme
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.
Pumpkin Seed Cranberry "Cheese" Log with Thyme
- 2 cups cashews, soaked at least 6 hours
- 1/2 cup filtered water
- juice from 1/2 lemon
- 2 probiotic capsules (use the probiotic powder, discard the capsules)
- 1/4 cup nutritional yeast
- 1 clove garlic, finely minced
- 2 teaspoons thyme
- 1/4 teaspoon himalayan salt
- couple grinds cracked pepper
- 1 cup dried cranberries, divided
- 1 cup pumpkin seeds, divided
- 1/2 cup pecans, chopped
- Combine soaked cashews, water, lemon juice and probiotic capsules in high-speed blender. Blend until smooth
- Line a strainer with cheese cloth, spoon cashew mixture into the cheesecloth, cover and let sit out overnight.
- Put cashew mixture into bowl. Stir in yeast, thyme, garlic, salt and pepper, 1/2 cup of the dried cranberries and 1/2 of the pumpkin seeds.
- Cover and place in refrigerator for one day to set up.
- Chop remaining 1/2 cup pumpkin seeds, 1/2 cup dried cranberries and pecans. Mix together.
- Shape “cheese” into a log and roll in pecan mixture.
Susan wrote on November 21, 2013
Jessica…jump right in. They are amazingly simple to do.
Susan wrote on November 21, 2013
Faith, you can leave it out. It is there for flavor. But I would watch the water added…you might want to cut back a smidgen.
Faith wrote on November 21, 2013
Hi Susan! I understand your feelings about the climate change. I think a lot of us don’t realize we’ll miss some of this until it’s gone….like being on facebook, with friends in warmer places….and I’m in New England. But I still have the urge to feel jealous about hearing about someone going to the beach in December…
I do think the seasons are unique and even though they can seem difficult and uncomfortable, like cold weather, it seems that we have adapted to them and developed holiday rituals that help us enjoy the weather extremes, even look forward to them …and then we can find that we miss them if the patterns change due to a move or just global warming! and yes, the quiet in the winter…can be beautiful.
that’s great that you have your daughter so close….so you can dip into the best of both worlds. Thanks for this lovely recipe. And you know how people are always asking for substitutions lol??? So , I don’t do well with nutritional yeast. Bet I could leave it out right? definitely into trying probiotic capsules…. xoxo Faith
Marta @ What Should I eat for breakfast today wrote on November 21, 2013
Christmas is my favourite period as well and I know what you mean when you write that you miss cold and snow 🙂 Great recipe.
Isis- Little Mountain Haven wrote on November 21, 2013
oh that looks yummy! My favourite nuts to use are definitely cashews as some of the other ones upset my stomach. For some strange reason I start craving raw foods in November, a strange time for my body to want to eat clean food as I live in a Northern climate!?
That must of been a challenging transition, thank you for sharing your story. We live in the mountains and the weather keeps getting milder, and the snow arriving later, so I’ve been having a hard time with the lack of snow (it really helps kindle the seasonal spirit).
Jenica wrote on November 21, 2013
I love the idea of this cheese log, I have been watching your cheese recipes for quite some time but haven’t actually tried to make any of them yet. I have a fear that I will do something wrong & it won’t work lol. I believe I’m ready to conquer that fear! Thank you for your inspiring recipes, I get excited each time I have new one in my email.
Have a lovely thanksgiving, I’m looking forward to sharing this with my guests!
Virtually Vegan Mama wrote on November 21, 2013
this is amazing and looks so easy…I’m am definitely going to attempt making this and I’ll let you know how it comes out..can I share it on my blog?? come say hello if you get a chance! nice to meet you!
xoxo
Jen
Joan wrote on November 20, 2013
Are the probiotic capsules necessary? Which brand do you use and where do you buy them? Thank you…
Chelsea//TheNakedFig wrote on November 20, 2013
This is inspired!
Susan wrote on November 20, 2013
Thank you Chelsea! Joan: you can use any probiotic capsules. I don’t have a specific one to recommend. You could leave them out but it will change the flavor and not have all those wonderful properties. Cheers!