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.
Alice G Patterson wrote on November 27, 2013
This looks great. Do you know of any brand of probiotic capsules that are vegan?
Zann wrote on November 26, 2013
Awesome looking recipe, can’t wait to try it! Question on the thyme–is that fresh or dried?
Susan wrote on November 26, 2013
I made this over the weekend – just curious about the garlic: it’s listed in the ingredients, but not in the actual recipe steps. I did add minced garlic to mine, but think it might be good without it. Excellent consistency and taste!
Louise wrote on November 26, 2013
Although I am from Australia and am used to to having warm, sunny Christmas holidays, you’re writing really made me what to experience a northern hemisphere one! I just have one quick question – I only have probiotic powder so I was just wondering whether you knew how much was in the capsules?
Cheers!
Laura Black wrote on November 25, 2013
This looks amazing! I am very excited to try it! I love your creativity, pumpkin seeds, cranberries and cashew cheese, yum. I haven’t tried this kind of cheesemaking using a cheesecloth. I think it will turn out much better than my first vegan cheese. Thanks for being so talented.
Lynne wrote on November 25, 2013
This sounds delicious, and if I can get all the ingredients, I’m serving it on Thanksgiving. One question, though – are the pumpkin seeds dried? I’m the kind of gal who would rather buy a pumpkin & then use the seeds from that (double use there), so I just want to make sure.
talia wrote on November 25, 2013
hi susan i cannot find the probiotic capsules here, i livein a small town can i omit it?
or is there something else
Latifa wrote on November 24, 2013
Susan, this looks so yummy…I’m definitely trying it this holiday season! I am wondering what crackers you are showing with it in the photo too..and do you have a recipe for them? They look great with the log!
Susan wrote on November 24, 2013
They are a variation of the veggie crackers here: http://www.rawmazing.com/raw-lunch-ideas/ I did not write down the specific recipe. But these are very close.
Shannon Murray wrote on November 23, 2013
Another awesome recipe and sounds sooo good! I’m not sure @Lisa what crackers Susan used for the photo, but I searched “crackers” and got 3 pages full of so many yummy cracker recipes. Woohoo! I didn’t know you had so many recipes available on your site, Susan! As I looked further, I see recipes going all the way back to 2009!! Incredible library Susan! Thank you for treating us all so well! 🙂