Pomegranate Pistachio Cheese Log | Plant-based, Vegan

Plant-based Cheese Log


  • 1 cup cashews, soaked overnight
  • 5 garlic cloves, peeled
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons full fat coconut milk
  • 1 tablespoon nutritional yeast flakes
  • 3/4 teaspoon salt
  • 1/2 cup fresh pomegranate seeds
  • 1/4 cup pistachio nuts, chopped


  • Preheat oven to 350 F
  • To roast the garlic, place the garlic cloves in foil, drizzle with a little olive oil, close the foil, and roast in the oven (on a tray) for 20-25 minutes.
  • Drain and rinse the soaked cashews and add them to a food processor. Pulse them into a chunky mixture, then add the lemon juice and coconut milk. Blend until a smooth consistency.
  • Add the yeast flakes, salt, and roasted garlic. Process until well combined.
  • Add the mixture to a piece of Cling Wrap, and shape it into a log. Tie the ends with string or ties. Chill in the fridge overnight.
  • Cover cheese with fresh pomegranate seeds and chopped pistachio nuts. Serve with crackers, toast, or rolls!
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