Cheesy goodness. That’s what we’re all after, right? Especially in the fall and winter and around the holidays. It’s comforting feel-good food, the kind that’s a pleasure to eat when we gather together. So I’ve come up with this cheese log that satisfies - without the dairy down-side. This non-dairy cheese log relies on brazil nuts, which not only have antioxidants, healthy fats, vitamins and minerals - they’ve actually been shown to help lower cholesterol! They also happen to be delicious, with a rich, deep flavor that is ideal for making vegan cheese. While the nuts are from Brazil, the flavor profile of this vegan cheese leans toward Mediterranean, with kalamata olives, lemon, rosemary, and other herbs to roll the cheese log in. The combination is divine!

I really like serving this along with Arugula-Pecan Vegan Cheesy Spread in a crudité platter filled with crackers, veggies, fruits, hummus, nuts - the works! So great for holiday parties. It’s also wonderful in a hearty salad, like the one pictured here.

The richness and texture of this vegan cheese make it an excellent addition to soups. Stirring a few slices in can add depth, like in this puréed potato leek soup. How are you going to enjoy your Brazil Nut Vegan Cheese Log?

This recipe is:

• vegan

• quick, once the brazil nuts have soaked

• easy, requiring minimal prep

• gluten-free

• refined sugar-free

• oil-free

• best enjoyed druing autumn and winter months, yet great all year round as an appetizer, snack, or garnish

• great in salads, soups, sandwiches, casseroles, on crackers, toast, fruit, veggies, pizzas and flatbreads

• especially wonderful for holidays or parties as part of a vegan charcuterie/crudité/party platter

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Brazil Nut Vegan Cheese Log

recipe

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Pre-Soak Time: 2 hours minimum
Prep Time: 10 minutes
Chill Time: 1 hour
Rest Time: 15 minutes

Makes one cheese log

vegan • quick • easy • gluten-free • refined sugar-free • oil-free • 15 minutes or less* • autumn • winter • year-round • holiday • appetizer • snack

*hands-on time

Note: Sometimes I fill the inside of a large round cookie cutter or food mold so that it’s a round of cheese instead. Feel free to experiment with the shape - it tastes great in whatever form you choose.

Ingredients

• 1 cup brazil nuts soaked a minimum of two hours

• 1 teaspoon lemon zest

• 1 tablespoon lemon juice

• ½ teaspoon salt (preferably smoked salt)

• ¼ cup nutritional yeast

• 3 pitted kalamata olives

• 2 teaspoons rosemary stripped from the stem

Optional toppings: fennel fronds, sage leaves, parsley, or other herbs

Method

1. Process all of the ingredients in a food processor and process until combined well. Taste and adjust salt if desired.

2. Place the mixture near the edge of a piece of parchment paper and roll it into a tube shape, squeezing as you go to remove any air pockets. Twist the ends of the parchment closed and refrigerate for at least an hour.

3. When ready to serve, let it rest on the counter about 15 minutes to soften, then roll it in finely chopped fennel fronds, sage leaves, parsley, or other herbs and serve.

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