A creamy vegan cheese log coated in crunchy pecans and contemporary herbs is ideal for vacation events served with crackers and veggies. This recipe is tremendous straightforward, scrumptious, and versatile! (gluten-free, soy-free and nut-free choices)
It is a wow-worthy, tremendous straightforward vegan cheese log you can whip up for any occasion, potluck, or vacation gathering. It’s scrumptious, tacky, and creamy with a incredible pecan-herb crumb which provides great texture and taste.
The vacation cheese log pairs fantastically with all types of veggies, crudites, crackers, fruit, and even spicy jams and chutneys. It’s good on a charcuterie board served with mango chutney and paired with one in all my cheese balls, like my Jalapeno popper cheese ball.
You too can use this creamy cheese as a variety for baguettes or bagels and even to make grilled cheese, quesadillas, or mac and cheese. For mac and cheese, simply add some inventory to a pan, warmth it up with the cheese log to make a sauce, and toss in your cooked pasta of selection.
This vegan cheese log recipe is versatile and simple to adapt to your taste profile. Strive including paprika and jerk seasoning, Cajun spices, or further purple pepper flakes for a spicy model.
Why You’ll Love this Vegan Cheese Log
- creamy vegan cheese log coated in crunchy toasted pecans and contemporary herbs
- good for events, potlucks, cheese boards, and charcuterie boards
- straightforward to make and versatile! Strive completely different base and seasoning choices.
- straightforward to make gluten-free, soy-free, and/or, nut-free
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Soak the cashews, when you haven’t already. Drain the cashews and add them to a blender with all of the cheese log components. Mix for one minute, then let the combination sit for 5 minutes. Mix once more for 30 seconds, and test the feel. It needs to be creamy with no gritty cashew items. If it’s nonetheless grainy, mix once more for one more 30 seconds to a minute till utterly clean.
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Warmth a medium to massive skillet over medium warmth, and add the blended cheese combination. Cook dinner, stirring regularly, till it begins to bubble and thicken. It’s going to get lumpy at first. Simply maintain stirring, and it’ll clean out and thicken evenly. As soon as the combination has thickened evenly, flip off the warmth and let it cool for 10 to fifteen minutes within the skillet off of the range.
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Scoop the cheese combination right into a bowl or form it in the course of the skillet right into a tough log form. Refrigerate for about half-hour to assist it agency up a bit bit.
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In the meantime, toast the pecans in a skillet over medium warmth for 3 to 4 minutes till they begin to scent roasted. Take away from the warmth and coarsely chop. Coarsely chop all of the contemporary herbs and inexperienced onions, as effectively. Combine the pecans and herbs on the chopping board, and chop them collectively, so they’re evenly blended. Then, add the paprika, and purple pepper flakes and blend in.
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Take away the chilled vegan cheese log from the fridge. Grease your fingers evenly, take away the cheese from the skillet or bowl, and form it right into a clean log of your most well-liked dimension. Roll the log within the pecan-herb combination till all sides are evenly coated.
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Switch the vegan cheese log to a serving tray or board. Serve with crackers, crisps, carrots, celery, apple slices, cucumber, or different greens. It additionally pairs fantastically with nuts, spicy jams, or chutneys, if you wish to apply it to a vegan cheese board.
To make this gluten-free, use further tapioca starch as an alternative of the flour. For soy-free, use chickpea miso instead of the white miso.
For nut-free, use tofu as an alternative of cashews. Mix with ¼ cup of water and ½ cup of soy-based yogurt. Add 1 tablespoon of tapioca starch as an alternative of two teaspoons. Tofu wants extra herbs and flavoring, so modify the seasonings whereas cooking. Use pumpkin seeds as an alternative of pecans. Chill, form, coat, and serve.
Almond flour model (no soaking or mixing wanted): Use the bottom from my almond flour cheese ball (just like the jalapeño popper cheese ball), add herbs, and coat it with the pecan-herb combination.
Taste variations: Add cajun spice/contemporary herbs/pepper flakes for various flavors
Energy: 138kcal, Carbohydrates: 7g, Protein: 4g, Fats: 11g, Saturated Fats: 2g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 6g, Sodium: 255mg, Potassium: 161mg, Fiber: 1g, Sugar: 1g, Vitamin A: 109IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg
Diet data is robotically calculated, so ought to solely be used as an approximation.
Substances
- cashews – Soaked cashews are the bottom in your vegan cheese log. You can also make a cashew-free model utilizing almond flour or a nut-free model utilizing tofu, when you want.
- tapioca starch and flour – To thicken the vegan cheese base. For gluten-free, use further tapioca starch as an alternative of the common flour.
- salt, herbs, and spices – For the cheese base, you have to salt, garlic powder, onion powder, dietary yeast, sage, basil, and thyme. For the coating, we’re utilizing inexperienced onion, thyme and different contemporary herbs of selection plus paprika and purple pepper flakes.
- lemon juice – Provides that tacky tang.
- white miso and tomato paste – Provides the cheese log a wealthy, tacky, umami taste. Use chickpea miso for soy-free.
- further virgin olive oil – Ups the decadence issue!
- pecans – To coat the cheese log. You should utilize pumpkin seeds for nut-free.
💡Suggestions
- Prep the herb topping whereas the cashews soak to avoid wasting time.
- It’s important that you just mix the cashew combination till it’s utterly clean and creamy. Simply maintain mixing and resting till you attain that creamy consistency.
- The cheese combination will get lumpy at first. Simply maintain cooking and stirring. It’s going to clean out.
- The chilled cheese combination can be sticky, so do grease your fingers a bit to stop sticking.
Tips on how to Make a Vegan Cheese Log
Soak the cashews, when you haven’t already. Drain the cashews and add them to a blender with all of the cheese log components. Mix for one minute, then let the combination sit for 5 minutes. Mix once more for 30 seconds, and test the feel. It needs to be creamy with no gritty cashew items. If it’s nonetheless grainy, mix once more for one more 30 seconds to a minute till utterly clean.
Warmth a medium to massive skillet over medium warmth, and add the blended cheese combination. Cook dinner, stirring regularly, till it begins to bubble and thicken. It’s going to get lumpy at first. Simply maintain stirring, and it’ll clean out and thicken evenly. As soon as the combination has thickened evenly, flip off the warmth and let it cool for 10 to fifteen minutes within the skillet off of the range.
Scoop the cheese combination right into a bowl or form it in the course of the skillet right into a tough log form. Refrigerate for about half-hour to assist it agency up a bit bit.
In the meantime, toast the pecans in a skillet over medium warmth for 3 to 4 minutes till they begin to scent roasted. Take away from the warmth and coarsely chop. Coarsely chop all of the contemporary herbs and inexperienced onions, as effectively. Combine the pecans and herbs on the chopping board, and chop them collectively, so they’re evenly blended.Then, add the paprika, and purple pepper flakes and blend in.
Take away the chilled vegan cheese log from the fridge. Grease your fingers evenly, take away the cheese from the skillet or bowl, and form it right into a clean log of your most well-liked dimension. Roll the log within the pecan-herb combination till all sides are evenly coated.
Switch the vegan cheese log to a serving tray or board.
What to Serve with a Vegan Cheese Log
Serve with crackers, crisps, carrots, celery, apple slices, cucumber, or different greens. It additionally pairs fantastically with nuts, spicy jams, or chutneys, if you wish to use it in a vegan cheese board.
Regularly Requested Questions
To make this gluten-free, use further tapioca starch as an alternative of the flour.
For soy-free, use chickpea miso instead of the white miso.
For nut-free, use tofu as an alternative of cashews. Mix with ¼ cup of water and ½ cup of soy-based yogurt. Add 1 tablespoon of tapioca starch as an alternative of two teaspoons. Tofu wants extra herbs and flavoring, so modify the seasonings whereas cooking. Use pumpkin seeds as an alternative of pecans. Chill, form, coat, and serve.
Retailer the vegan cheese log within the fridge for as much as 3 days. Earlier than serving, let it come to room temperature so it softens and turns into creamier.
