A creamy dairy free cheese roll with cranberries and rosemary and rolled in chopped pistachios and lemon zest. Vegan and paleo friendly!
Ingredients
2 cup
Cashew nuts, raw
(soaked for 4 hours)
1/2 cup
Water
(plus more to thin)
1 tsp
Miso paste, white
(light)
4 tbsp
Lemon juice
1 pinch
Salt and pepper
(to taste)
1 tbsp
Rosemary, fresh
(finely chopped)
1/4 cup
Cranberries
(chopped dried)
1/4 cup
Coconut oil
((I use one without aroma to avoid the coconut flavour))
1 cup
Pistachio nuts
(raw; chopped)
1 tbsp
Rosemary, fresh
(minced)
2 tbsp
Cranberries, dried
(chopped)
1 whole lemon(s)
Lemon peel (zest)
1 tbsp
Olive Oil, Extra Virgin
1/4 tsp
Salt
Instructions
Drain and rinse the soaked cashews.
Add the cashews, miso, water, lemon juice, coconut oil and salt to a high speed blender. Blend on high until smooth, scraping down the sides as needed.
Taste and add salt and pepper as needed.
Add the chopped rosemary and cranberries and blend on low until well mixed.
Form a bend in a large piece of tinfoil by bringing the two longer sides up (like a U).
Pour the cashew mixture in and roll it tightly into a ‘log’ form ( I found this easiest to do using one end of a 9×9 pan) and place in the freezer for 2 hours
Meanwhile, add all of the coating ingredients in a pan and toast over low heat for about 15-20 minutes, stirring often. Allow it to cool.
Remove the cheese roll from the freezer and pull away the tinfoil. Roll it in the coating mixture and place it back in the freezer for about 15 minutes.
Take the cheese roll out of the freezer about 45 minutes before you want to serve it and place it on the serving plate so it can defrost.
