Raw Cranberry Walnut “Cheese”

by Susan on December 23, 2011

As my Christmas gift to you, I thought I would share one of the recipes from the Rawmazing Holiday Book. This is a great recipe for introducing people to raw foods at any of your holiday parties. Pictured with one of my favorite crackers, Almond Crackers with Tarragon (also from the book) this Cranberry Walnut “Cheese” with Thyme makes a great appetizer. No one will believe it’s raw! 

The Rawmazing Holiday book is full of wonderful recipes based on all our traditional favorites from the holidays. You can order it here: Rawmazing Holidays.

Wishing all of you a wonderful holiday season!

Cranberry Walnut Cheese with Thyme

  • 2 cups cashews
  • 1 cup water
  • 1 teaspoon probiotics
  • 1 cup chopped cranberries, fresh or frozen
  • 1 teaspoon thyme
  • 2 tablespoons agave syrup or sweetener of your choice
  • 1 teaspoon thyme 1 cup chopped walnuts

1. Blend cashews, probiotics and water in high speed blender until smooth. Place in cheese cloth lined strainer, place weight on top and let cure for at least 24 hours.

2. Remove from cheese cloth. Stir in chopped cranberries, thyme, and agave.

3. Line 5” ring mold with walnuts. Spoon in cheese, top with more walnuts.

4. Dehydrate for 12 hours, at 115. Remove ring and dehydrate at least another 6 hours.

 

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{ 26 comments… read them below or add one }

Dot D. December 23, 2011 at 12:56 pm

OK now…..Probiotics??? Please explain.

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Susan December 23, 2011 at 12:59 pm

It is a supplement that you can find at your health food store. It supports the healthy bacteria in your intestinal tract.

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April White December 23, 2011 at 2:24 pm

Where can I purchase the 5″ rings?? for some of the recipes please?

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Grace December 23, 2011 at 2:57 pm

Susan this looks absolutely delicious! I live in Dallas and I am determined to visit MN one day to take your classes. Do you offer a weekend series of classes that will teach properly dehydrating and also how to make more of the gourmet raw dishes? I am pretty good with the salads, smoothies, soups, etc. but need help with the more advanced stuff. Thanks for all your support with the raw food move.

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Debra Raiche / Marty Aldinger December 23, 2011 at 3:17 pm

What cracker recipe are you using with this cheese spread? Looks so nummy can’t wait to make it!!! Thanks

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ben December 23, 2011 at 3:32 pm

I’ve had success using apple cider vinegar (instead of probiotics) in my raw cheese recipes. Thanks, Susan; you are one of the most inventive raw chefs around.

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Colie L Simpkins December 23, 2011 at 3:39 pm

Hello Susan,
Thank you for the Holiday wishs, and the same to you. Now on the Probiotic topic is this the same (“Garden of Life Primal Defense HSO Probiotic Fomual “) I can order online at Amazon.com? Is this what you are talking about to use in your Raw Cranberry Walnut Cheese recipe, and if not can you give me the link where you order from?

Colie

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Susan December 23, 2011 at 3:44 pm

You honestly can use any probiotic powder found at your health food store or coop. Some recipes I have done use rejuvalac but in this particular recipe I used the probiotic formula.

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laara December 24, 2011 at 11:20 am

Just wanted to say we will all look forward to more gorgeous photos from you in 2012 …incredibly talented in many ways X

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Chris December 25, 2011 at 1:20 am

Oh, wow, this looks amazing!

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Christine December 28, 2011 at 10:38 pm

Wow! Looks so good! You make such amazing recipes!

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Heidi January 4, 2012 at 11:18 am

This looks DELICIOUS!! I can’t wait to try it!

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The Healthy Apple January 4, 2012 at 11:54 am

O My Goodness; this looks fabulous. I’m having this for a snack this afternoon with some cruditee.
Thank you for sharing; Happy New Year!
Keep up the great blogging in 2012!

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El January 4, 2012 at 12:25 pm

Looks delicious. I hope you have a happy, healthy 2012!

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Katherine January 6, 2012 at 10:05 am

I’m looking to change my diet (for various health-related issues) and I’m looking into the raw food movement (and found your blog!), and specifically with this recipe – don’t judge me if this will sound like a dumb question – but how do you dehydrate this?? Is there a special dehydrater machine??

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Mandy Pena January 27, 2012 at 9:46 am

Susan, I am not sure what type of rings we are talking about and what their purpose is. The rings you mention are 5 inches in diameter, but how tall are they?

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Diana Wojewodzki January 28, 2012 at 4:50 am

I have been a fan of your website for months since I am relatively new to the raw food. I am loving it though. i had a question and that is when you put probiotics in the list of your recipe ingredients, what exactly is this product? I have looked for it in health shops and did not find it. it is not the actual probiotic we drink as a supplement no?
Please enlighten me and where I can buy this.
Also any suggestions on websites that sell good raw cooking ingredients. many many thanks for all the good information you are sharing.

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Susan January 28, 2012 at 7:09 pm

You can use the probiotics in capsule form. You should be able to find this at any coop or health food store. Whole Foods carries them also. Cheers!

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Ana April 23, 2012 at 7:05 am

Wow, this looks amazing!

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siew wei July 19, 2012 at 3:43 am

Hi if i am not a vegan and I am planning to cut down the cost in this recipe. Can I substitute the cream cheese or yogurt for cashew cream?

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Stacy November 24, 2012 at 10:46 pm

can I dehydrate this in my oven or do I have to use a dehydrator?

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Gempress January 10, 2013 at 2:46 am

Probably a silly Question but, if using frozen cranberries do you defrost and strain them before adding to the mixture?

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Cynthia October 9, 2013 at 2:33 am

I can see it now. I will make one of your recipes and put it into my dehydrator for 12 hours or more. Meanwhile I will eat food that doesn’t need to go into it. Then I make food to go into dehydrator for 12 hours. I think I will need a much bigger kitchen! It seems like I would be dehydrating food almost constantly! How do you manage this?

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jessica November 26, 2013 at 10:42 pm

what do you mean by pour it into the cheesecloth and put a weight on it? in your vegan rosemary cheese recipe you say to put the cheesecloth in a strain and then fold the cheesecloth over and put it on a plate, since its a similar process, i tried to gather info from that one, but it still doesn’t make sense. do you mean put the cheesecloth with the nutmixture onto a plate and put a weight on it or leave it in the strainer and put a weight on top? when ifolded up the cheesecloth, some of it seeped out and since this isn’t dairy, i dont see what you’re looking to strain. please help!

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Susan November 27, 2013 at 12:29 am

Pour the cheese into the cheesecloth, fold the cheesecloth over the mixture and put a weight (like a plate) on top of it. I leave it in the strainer, as the directions did not tell you to remove it from the strainer. It will release some of the liquid overnight. That is how I did it for this recipe. Make sure you have a couple of layers of cheesecloth.

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lynntofu March 11, 2014 at 4:39 am

Did you use fresh or dried thyme? If fresh, how much in dried would you use? I am cutting this recipe in half cause I only have 1 cup cashews. Thanks.

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