Lemon Rosemary Vegan Cheese Log Recipe

A top down view of a plated Lemon Rosemary Vegan Cheese Log.

5 from 1 vote

Lemon Rosemary Vegan Cheese Log Recipe

This lemon rosemary vegan cheese log only takes about 20 minutes of prep and makes a delicious addition to any cheese board or party platter.

Plant Diversity: Striving for 30 different plants per week for optimal gut health.

The number of plants in this recipe: At least 4 plants

Prep Time20

Cook Time0

Total Time20

Course: Appetizer, Snack

Cuisine: Mediterranean, vegan

Diet: Gluten Free, Vegan

Keyword: cheese log, lemon, rosemary, vegan-cheese

Servings:

Calories: 61.04kcal

Equipment

knife and cutting board small
measuring cups and spoons
juicer and zester manual
food processor

Ingredients

Cheese Log

1 cup brazil nuts raw, pre-soaked in water at least 2 hours
1 teaspoon lemon zest about one lemon
2 tablespoons lemon juice
½ teaspoon salt preferably smoked salt
¼ cup nutritional yeast
4 kalamata olives pitted
2 teaspoons fresh rosemary stripped from the stem

Topping (optional)

⅓ cup pistachios
¼ teaspoon fresh rosemary stripped from the stem

More topping ideas

chopped chives
chopped fennel fronds
hemp seeds

Instructions

Process all of the cheese log ingredients in a food processor until well combined. Taste and adjust salt if desired.
Note: If too crumbly to form into a ball or log, add water by the tablespoon until the mixture holds together when squeezed in your hand.
Spread the mixture near the edge of a piece of parchment paper to achieve a long cheese log. Then, roll with the parchment 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.
Meanwhile, process the topping ingredients until well combined.
Once chilled, unroll the cheese log and spread the topping along the parchment parallel to the cheese log. Roll the cheese log in the topping until it is covered with the topping.
Slice the cheese log to serve on top of crackers or sliced veggies or fruit.

Notes

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.

Nutrition