Vegan 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.
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This vegan recipe combines the creamy goodness of cream cheese with the sweet tanginess of dried cranberries and the crunchiness of roasted pistachios. The result is a flavorful and the colors make the spread pop.
To make this recipe, simply blend together cream cheese, sour cream, and honey until smooth. Then, fold in chopped dried cranberries and roasted pistachios until evenly distributed. Chill the mixture in the fridge for an hour or two, and voila!
The best part about this recipe is its versatility. Not only is it perfect for serving with crackers or toasted bread, but it can also be used as a dip for veggies or as a spread on sandwiches or bagels. The cranberry and pistachio flavors also make it a great addition to a cheese board or grazing table.
- 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
- To a high-powered blender, add drained pistachios and cashews and 2 cups water; blend until smooth.
- 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).
- 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.
- 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