Raw Cranberry Walnut Cashew Cheese
As my Christmas gift to you, I thought I would share one of the recipes from the Rawmazing Holiday Book. This is a great recipe for introducing people to raw foods at any of your holiday parties. Pictured with one of my favorite crackers, Almond Crackers with Tarragon (also from the book) this Cranberry Walnut Cashew Cheese with Thyme makes a great appetizer. No one will believe it’s raw!
The Rawmazing Holiday book is full of wonderful recipes based on all our traditional favorites from the holidays. You can order it here: Rawmazing Holidays.
Wishing all of you a wonderful holiday season!
Cranberry Walnut Cashew Cheese with Thyme
- 2 cups cashews
- 1 cup water
- 1 teaspoon probiotics
- 1 cup chopped cranberries, fresh or frozen
- 1 teaspoon thyme
- 2 tablespoons agave syrup or sweetener of your choice
- 1 teaspoon thyme 1 cup chopped walnuts
- Blend cashews, probiotics and water in high speed blender until smooth. Place in cheese cloth lined strainer, place weight on top and let cure for at least 24 hours.
- Remove from cheese cloth. Stir in chopped cranberries, thyme, and agave.
- Line 5” ring mold with walnuts. Spoon in cheese, top with more walnuts.
- Dehydrate for 12 hours, at 115. Remove ring and dehydrate at least another 6 hours.
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Eve wrote on June 4, 2017
What do you mean by probiotic?
Dana wrote on November 9, 2014
Hi Susan ~ I just found your blog today while searching for Raw Cranberry Nut Cheese. So glad I found you! 🙂 Quick q for you. Do you find frozen cranberries to be juicer than fresh? Which do you think works best in a recipe such as this? I guess I’m asking, which do you prefer. Thanks so much!
Susan wrote on November 10, 2014
Hi, Dana, I used fresh cranberries in this recipe. Cheers!
lynntofu wrote on March 11, 2014
Did you use fresh or dried thyme? If fresh, how much in dried would you use? I am cutting this recipe in half cause I only have 1 cup cashews. Thanks.
Susan wrote on November 27, 2013
Pour the cheese into the cheesecloth, fold the cheesecloth over the mixture and put a weight (like a plate) on top of it. I leave it in the strainer, as the directions did not tell you to remove it from the strainer. It will release some of the liquid overnight. That is how I did it for this recipe. Make sure you have a couple of layers of cheesecloth.
jessica wrote on November 26, 2013
what do you mean by pour it into the cheesecloth and put a weight on it? in your vegan rosemary cheese recipe you say to put the cheesecloth in a strain and then fold the cheesecloth over and put it on a plate, since its a similar process, i tried to gather info from that one, but it still doesn’t make sense. do you mean put the cheesecloth with the nutmixture onto a plate and put a weight on it or leave it in the strainer and put a weight on top? when ifolded up the cheesecloth, some of it seeped out and since this isn’t dairy, i dont see what you’re looking to strain. please help!
Cynthia wrote on October 9, 2013
I can see it now. I will make one of your recipes and put it into my dehydrator for 12 hours or more. Meanwhile I will eat food that doesn’t need to go into it. Then I make food to go into dehydrator for 12 hours. I think I will need a much bigger kitchen! It seems like I would be dehydrating food almost constantly! How do you manage this?
Gempress wrote on January 10, 2013
Probably a silly Question but, if using frozen cranberries do you defrost and strain them before adding to the mixture?
Stacy wrote on November 24, 2012
can I dehydrate this in my oven or do I have to use a dehydrator?