Cheese, Starters, Vegan, Vegetarian

Vegan Christmas Cheese Log

Step 1 of 8

Pre-heat your oven to 230°C. Cut off the top of your garlic head with a sharp knife – about 1/4″ to 1/2″ from the top of cloves, leaving the individual cloves of garlic exposed. Drizzle with 1 tsp of olive oil and wrap the head in foil, shiny side on the inside. Place your head of garlic into the oven and roast for 30 minutes or until fragrant and soft when pressed. Remove and allow to cool completely before unwrapping and peeling in order to let the steam do its magic work

Ingredients

For the cheese

1 medium head of garlic
1 tsp olive oil
45g dried cranberries
45g pitted green olives
65g sundried tomatoes (in oil)
415g cashews (soaked overnight and rinsed)
2 tsp fresh rosemary leaves (roughly 2 sprigs - removed from woody stems)
1 1/2 tsp dried chives
1/2-3/4 tsp ground white pepper
1/2-3/4tsp garlic powder
3/4 tsp sea salt
Juice of 2 lemons

For the 'crust'

65g roasted shelled pistachios
70g dried cranberries

Step 2 of 8

Chop the cranberries, green olives and sundried tomatoes in the processor bowl using the ‘CHOP’ or ‘PULSE setting. Set to one side

Ingredients

For the cheese

1 medium head of garlic
1 tsp olive oil
45g dried cranberries
45g pitted green olives
65g sundried tomatoes (in oil)
415g cashews (soaked overnight and rinsed)
2 tsp fresh rosemary leaves (roughly 2 sprigs - removed from woody stems)
1 1/2 tsp dried chives
1/2-3/4 tsp ground white pepper
1/2-3/4tsp garlic powder
3/4 tsp sea salt
Juice of 2 lemons

For the 'crust'

65g roasted shelled pistachios
70g dried cranberries

Step 3 of 8

Place all of the ingredients for the cheese including the peeled roasted garlic, but not the lemon juice and chopped cranberry mix, into the bowl of your food processor and process until smooth using the ‘PUREE’ setting. You may need to do this twice

Ingredients

For the cheese

1 medium head of garlic
1 tsp olive oil
45g dried cranberries
45g pitted green olives
65g sundried tomatoes (in oil)
415g cashews (soaked overnight and rinsed)
2 tsp fresh rosemary leaves (roughly 2 sprigs - removed from woody stems)
1 1/2 tsp dried chives
1/2-3/4 tsp ground white pepper
1/2-3/4tsp garlic powder
3/4 tsp sea salt
Juice of 2 lemons

For the 'crust'

65g roasted shelled pistachios
70g dried cranberries

Step 4 of 8

Add your lemon juice 1 tbsp at a time until you get to your desired taste. Be sure to stop periodically to scrape down the sides of the bowl before processing again to ensure everything is incorporated fully

Ingredients

For the cheese

1 medium head of garlic
1 tsp olive oil
45g dried cranberries
45g pitted green olives
65g sundried tomatoes (in oil)
415g cashews (soaked overnight and rinsed)
2 tsp fresh rosemary leaves (roughly 2 sprigs - removed from woody stems)
1 1/2 tsp dried chives
1/2-3/4 tsp ground white pepper
1/2-3/4tsp garlic powder
3/4 tsp sea salt
Juice of 2 lemons

For the 'crust'

65g roasted shelled pistachios
70g dried cranberries

Step 5 of 8

Next, carefully remove your blade and stir in the chopped cranberries, green olives and sundried tomatoes

Ingredients

For the cheese

1 medium head of garlic
1 tsp olive oil
45g dried cranberries
45g pitted green olives
65g sundried tomatoes (in oil)
415g cashews (soaked overnight and rinsed)
2 tsp fresh rosemary leaves (roughly 2 sprigs - removed from woody stems)
1 1/2 tsp dried chives
1/2-3/4 tsp ground white pepper
1/2-3/4tsp garlic powder
3/4 tsp sea salt
Juice of 2 lemons

For the 'crust'

65g roasted shelled pistachios
70g dried cranberries

Step 6 of 8

Spoon the mixture into a large piece of clingfilm or greaseproof paper and roll into a log shape. Wrap in another layer of clingfilm and set in fridge for 3 hours

Ingredients

For the cheese

1 medium head of garlic
1 tsp olive oil
45g dried cranberries
45g pitted green olives
65g sundried tomatoes (in oil)
415g cashews (soaked overnight and rinsed)
2 tsp fresh rosemary leaves (roughly 2 sprigs - removed from woody stems)
1 1/2 tsp dried chives
1/2-3/4 tsp ground white pepper
1/2-3/4tsp garlic powder
3/4 tsp sea salt
Juice of 2 lemons

For the 'crust'

65g roasted shelled pistachios
70g dried cranberries

Step 7 of 8

Whilst you are waiting for your cheese to set, pulse the dried cranberries for your crust until roughly chopped then add the pistachios and pulse again

Ingredients

For the cheese

1 medium head of garlic
1 tsp olive oil
45g dried cranberries
45g pitted green olives
65g sundried tomatoes (in oil)
415g cashews (soaked overnight and rinsed)
2 tsp fresh rosemary leaves (roughly 2 sprigs - removed from woody stems)
1 1/2 tsp dried chives
1/2-3/4 tsp ground white pepper
1/2-3/4tsp garlic powder
3/4 tsp sea salt
Juice of 2 lemons

For the 'crust'

65g roasted shelled pistachios
70g dried cranberries

Step 8 of 8

Place your mixed pistachios and dried cranberries on a large piece of greaseproof paper. Remove your cheese log from the refrigerator, unwrap and then roll in the crust mixture until fully covered. Be sure to pat in the crust until the mixture has been used up and is secure. Place onto a large platter then cover with cling film and refrigerate for 30 minutes before serving

Ingredients

For the cheese

1 medium head of garlic
1 tsp olive oil
45g dried cranberries
45g pitted green olives
65g sundried tomatoes (in oil)
415g cashews (soaked overnight and rinsed)
2 tsp fresh rosemary leaves (roughly 2 sprigs - removed from woody stems)
1 1/2 tsp dried chives
1/2-3/4 tsp ground white pepper
1/2-3/4tsp garlic powder
3/4 tsp sea salt
Juice of 2 lemons

For the 'crust'

65g roasted shelled pistachios
70g dried cranberries

Cooking method:

Standard