Cranberry Pistachio Cheese Spread

Nut cheeses are a great way to impress your lactose-intolerant or vegan guests and get a little adventurous in the kitchen.

Serve on bagels, sandwiches or crackers or with veggies.

2 logs
Prep Time
20 min
80 min



  • 2 cups shelled raw unsalted pistachios, soaked in water for 45 minutes and drained
  • 2 cups raw unsalted cashews, soaked in water for 45 minutes and drained
  • ½ cup finely chopped fresh flat-leaf parsley
  • ¼ cup chopped dried unsweetened cranberries
  • ¼ cup finely chopped fresh chives
  • ¼ cup fresh lemon juice
  • 2 tbsp nutritional yeast
  • 2 tbsp chopped fresh thyme
  • 2 tsp sea salt
  • ½ tsp ground black pepper


  • 1 cup chopped dried unsweetened cranberries
  • 1 cup finely chopped fresh parsley and drained


1. To a high-powered blender, add drained pistachios and cashews and 2 cups water; blend until smooth.

2. Line a small colander with cheesecloth and add nut mixture. Place colander over a plate to catch drippings or place over the sink. Wrap cheesecloth around nut mixture, twist at the top and squeeze. Place a heavy item on the top of the nut mixture and let sit in awarm location for 1 hour (for example, near the stove if it’s on, or on top of the fridge).

3. Transfer nut mixture to a bowl and mix in remaining spread ingredients. Form into 2 logs, each about 6 inches long. Place topping ingredients on a small plate and roll logs over to coat. Refrigerate for up to 1 week.

TIP: You can save the drippings from squeezing out the nuts and use it as creamer for coffee, tea or as an addition to smoothies.

Nutrition Information

  • Serving Size 1/4 of 1 log
  • Calories 362
  • Carbohydrate Content 25 g
  • Cholesterol Content 0 mg
  • Fat Content 26.5 g
  • Fiber Content 7 g
  • Protein Content 13 g
  • Saturated Fat Content 4 g
  • Sodium Content 193 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 14 g
  • Polyunsaturated Fat Content 7 g