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.
France wrote on November 22, 2013
Looks fabulous ! I have been wondering, when you use the pro-biotic capsules, what strength are they?
Silvia wrote on November 22, 2013
Susan, you are TOTALLY AMAZING! I recently purchased your book “Rawmazing,” found out about your website, and signed up for your newsletter after finding out I was suffering from severe anemia and need blood transfusions. I knew I was not eating right, even though I am a vegetarian, and I immediately started including more raw recipes into my diet (including juicing and sprouting, which I have done in the past). That’s how I found out about you; I went to get a book online and found your “Rawmazing” book. I can not believe the brilliant, fabulous, recipes you put out – not just in your book but on your website! You must really have a gift for this. I am totally blown away. Everytime time I see a new recipe from you I am blown away. Thank you for this site and for giving us these wonderful recipes. I want to get ALL your books sooner or later (when I can afford it). Thanks again! I love you!
Susan wrote on November 22, 2013
Sylvia, that is so nice of you to let me know. Happy to have you on board! Check your email for a little something from me. 🙂
VISusie wrote on November 22, 2013
Thanks for your raw recipes, as I think they will be helpful with diabetes and IBD. This looks like and interesting first one to try, but I can’t tolerate much garlic. Could I substitute onion or just omit? As for holiday weather, I miss the tropics. My idea of perfect Christmas weather is seventies in the day and sixties at night. I miss having lots of family around to celebrate with from Thanksgiving through Epiphany… I fondly recall picking and eating cashew plums and roasting the nuts with my Mom, so the thought of making “cashew cheese is delightful!” :~) Thanks again!
Susan wrote on November 22, 2013
I would just omit the garlic. Cheers!
TerriLynne wrote on November 22, 2013
Did you use raisins? They are listed as being part of the chopped up pecans and cranberries, but aren’t in the ingredients list? They sound a little excessive to me, so I’m thinking you just mistyped. 🙂 -TerriLynne
Ricki wrote on November 22, 2013
Glad you’re enjoying the season, Susan! I have to say, to this Montreal-born gal, the idea of a California Christmas season sounds. . . heavenly. I know, for sure, I would NOT miss the snow, gray skies, or anything else about the cold weather! Bring on the sun, shorts, tank tops and lawnmowers in November!! 😉 But that wouldn’t stop me from enjoying the celebration or the fabulous food. I think I’ll have to try this cheese so I can get a little taste of CA. 🙂 Looks amazing!
Kim wrote on November 22, 2013
I want to come live in your kitchen!!! Everything I see a/o read about that you have created sounds scrumptious! A bit labor and ingredient intensive and so have not tried to replicate them but I drool over the recipes and pictures. Beautiful website and fabulous sounding food. So, thank you for those pleasures. Happy Holidays to you and yours!
Karen wrote on November 22, 2013
Susan I hate to be literal, but would like to get it right. The recipe calls for “probiotic capsules”. Does this mean: that you open up the capsule; include the powder in the blender and dispose of the outer casing? Thanks for sharing this – the recipe looks yummy.
Laura-Jane wrote on November 22, 2013
What a great holiday log! I must add this to my list of appies for Christmas guests!
Winter is pretty harsh here in PEI. I think I wouldn’t mind a California Christmas once in a while! I’m glad you’re reclaiming your festive spirit!
Gill wrote on November 22, 2013
Definitely going to try this as it sounds wonderfully tasty. I’m fairly new to nut cheeses but my first one worked well. Will try the dehydrator for some eventually I’m sure. I’ll substitute raisins for cranberries which don’t do well with me – or a mixture of both might do it. Thanks for the wonderful recipes!