Homemade Vegan Cheese Log with Cashews and Tofu by @le.renard.et.les.raisins

40 min

3 servings

🌰

150 g

Cashew nuts

🌱

75 g

Sunflower seeds

🫘

300 g

Plain tofu

🥥

1 tbsp

Coconut oil

🍎

1 tbsp

Apple cider vinegar

🍶

1 tbsp

White vinegar

🥣

3 tbsp

Plain soy yogurt

🧄

1 tsp

Garlic powder

🥣

1 tsp

White miso

🧂

Salt

⚫

Pepper

🌿

Fresh herbs

🌱

Mixed seeds

🌰

Nuts

💧

Water

  1. Boil
    • Water
    • Cashew nuts
    • Sunflower seeds

    In a small saucepan, boil water and add the cashew nuts and sunflower seeds.

  2. Boil
    • Cashew nuts
    • Sunflower seeds

    Cover and let boil for 10 minutes.

  3. Drain
    • Cashew nuts
    • Sunflower seeds

    Turn off the heat and let rest, covered, for a further 5 minutes, then drain using a strainer.

  4. Put
    • Plain tofu
    • Coconut oil
    • Apple cider vinegar

    Put all the other ingredients into a mixer / blender.

  5. Blend

    Blend, stopping from time to time to scrape the ingredients from the sides back to the center.

  6. Blend
    • Water

    Blend again, very slowly adding a trickle of water until the texture matches the video.

  7. Step
    • Salt

    Taste and adjust the seasoning if needed.

  8. Put

    Put 3 heaped tablespoons of the cheese mixture onto cling film laid out on the counter, then shape into a log by closing the cling film onto itself.

  9. Put

    Put the 3 logs obtained in the refrigerator for at least 2 hours, then 10 minutes in the freezer.

  10. Roll
    • Fresh herbs
    • Mixed seeds
    • Chopped nuts or cranberries

    On a plate or cutting board, lay out a coating, then roll the log in it delicately, making sure to coat both flat ends.

  11. Serve

    Do the same for the 2 remaining logs and keep in the refrigerator until ready to serve.

Homemade Vegan Cheese Log with Cashews and Tofu by @le.renard.et.les.raisins

40 min

3 servings

🌰

150 g

Cashew nuts

🌱

75 g

Sunflower seeds

🫘

300 g

Plain tofu

🥥

1 tbsp

Coconut oil

🍎

1 tbsp

Apple cider vinegar

🍶

1 tbsp

White vinegar

🥣

3 tbsp

Plain soy yogurt

🧄

1 tsp

Garlic powder

🥣

1 tsp

White miso

🧂

Salt

⚫

Pepper

🌿

Fresh herbs

🌱

Mixed seeds

🌰

Nuts

💧

Water

Preparation Steps

  1. Step 1/11

    In a small saucepan, boil water and add the cashew nuts and sunflower seeds.

    💧Water
    🌰Cashew nuts
    🌱Sunflower seeds
    🍲Saucepan

  2. Step 2/11

    Cover and let boil for 10 minutes.

    🌰Cashew nuts
    🌱Sunflower seeds
    🍲Saucepan

  3. Step 3/11

    Turn off the heat and let rest, covered, for a further 5 minutes, then drain using a strainer.

    🌰Cashew nuts
    🌱Sunflower seeds
    🍲Saucepan
    🧺Strainer

  4. Step 4/11

    Put all the other ingredients into a mixer / blender.

    🫘Plain tofu
    🥥Coconut oil
    🍎Apple cider vinegar
    🍶White vinegar
    🥣Plain soy yogurt
    🧄Garlic powder
    🥣White miso
    🧂Salt
    ⚫Pepper
    🌰Cashew nuts
    🌱Sunflower seeds

  5. Step 5/11

    Blend, stopping from time to time to scrape the ingredients from the sides back to the center.

    🥄Spatula

  6. Step 6/11

    Blend again, very slowly adding a trickle of water until the texture matches the video.

    💧Water

  7. Step 7/11

    Taste and adjust the seasoning if needed.

    🧂Salt
    ⚫Pepper

  8. Step 8/11

    Put 3 heaped tablespoons of the cheese mixture onto cling film laid out on the counter, then shape into a log by closing the cling film onto itself.

    🧻Cling film

  9. Step 9/11

    Put the 3 logs obtained in the refrigerator for at least 2 hours, then 10 minutes in the freezer.

    🧻Cling film

  10. Step 10/11

    On a plate or cutting board, lay out a coating, then roll the log in it delicately, making sure to coat both flat ends.

    🌿Fresh herbs
    🌱Mixed seeds
    🫐Chopped nuts or cranberries
    Plate or cutting board

  11. Step 11/11

    Do the same for the 2 remaining logs and keep in the refrigerator until ready to serve.

Composition

Ingredients

Types

Nuts, Seeds, Soy Product, Oil, Condiment, Dairy Alternative, Spices, Vegetables, Liquid

Ingredients

Cashew nuts, Sunflower seeds, Plain tofu, Coconut oil, Apple cider vinegar, White vinegar, Plain soy yogurt, Garlic powder, White miso, Salt, Pepper, Fresh herbs, Mixed seeds, Nuts, Water

Notes

Plain tofu (bought in the fresh section, firm or semi-firm), Salt (to taste), Pepper (to taste), Fresh herbs (finely chopped, for coating), Nuts (chopped, or cranberries), Water (for boiling the cashews and sunflower seeds, and a small amount added while blending)

Allergens

Tree nuts, Soy, Sulphites

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Halal, Sugar-Free

Calories

558 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 23g, Fat: 44g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Magnesium: 180mg, Phosphorus: 450mg, Iron: 4mg, Zinc: 3mg, Calcium: 150mg, Potassium: 500mg, Sodium: 480mg

Vitamins

Vitamin E: 6mg, Vitamin B6: 0.4mg, Folate: 60µg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Saucepan, Strainer, Cling film, Plate or cutting board, Spatula

Appliances

Blender, Refrigerator, Freezer

Type

Type

Type Of Dish

Snack, Spread, Appetizer

Occasions

Christmas, Holiday Entertaining

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Crumbly Coating

Flavors

Savory, Tangy, Garlicky, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : up to 5-7 days (wrapped in cling film or an airtight container), freezing : up to 1 month (wrap tightly in cling film and place in a freezer bag,thaw in the fridge before serving)