Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
easy spreadable vegan cheese logs

easy spreadable vegan cheese log


  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 3 logs 1x
  • Diet: Vegan

Description

It's easy to become obsessed with this vegan cheese log recipe! It's super smooth and creamy texture is as good or better than anything that can be found in fancy (expensive) specialty vegan cheese shops.


Ingredients

Scale

Basic Cheese Recipe

  • 14 oz extra-firm tofu, pressed
  • 2/3 cup cashews, soaked
  • 2/3 cup refined coconut oil
  • 1 Tbs lemon juice
  • 1/2 tsp salt
  • 1 Tbs miso paste

Everything Bagel Cheese

Tapenade Cheese 

  • 10 Kalamata olives, pitted and chopped finely
  • 2 Tbs sundried tomatoes, chopped finely
  • 1 tsp balsamic vinegar
  • 1/4 tsp dried basil
  • 1/3 cup walnuts, finely chopped
  • 1 Tbs fresh parsely, minced
  • 2 Tbs capers
  • 1 Tbs of olive oil

Smoky Cheese 

  • 2 Tbs onion, finely minced
  • 1/4 tsp horseradish
  • 1/2 tsp vegan worcestershire sauce
  • 1/8 tsp salt
  • 1/3 cup pecans halves
  • 1 1/2 tsp soy or tamari sauce
  • 1/4 tsp liquid smoke
  • 1/4 tsp olive oil
  • 1/8 cup dried cranberries
  • 1 Tbs fresh parsley, minced

Instructions

Basic Cheese Recipe

  1. Press tofu for at least 45 minutes to remove as much liquid as possible
  2. In the meantime, place cashews in a small bowl and cover with boiling water.  Soak for 30 minutes then drain and set aside.
  3. Crumble the pressed tofu into a high-speed blender and add in the cashews, coconut oil, lemon juice, salt, and miso paste.
  4. Blend until smooth using the tamper for 3 minutes or until creamy.
  5. Scrape mixture into an airtight container and refrigerate for at least 4 hours.
  6. Remove cheese from refrigerator and divide into thirds.  Then use the options below to flavor each third or come up with your own flavor combos.

Everything Bagel Cheese

  1. This one couldn't be easier.  Form the cheese mixture into a log or ball.  The cheese will soften as you handle it which will get a bit messy, but will help the coating to stick.
  2. Spread everything bagel seasoning on a plate and roll your cheese log until completely coated.
  3. Wrap the cheese log in a piece of parchment and twist the ends to secure.
  4. Store in the refrigerator until ready to serve.  

Tapenade Cheese 

  1. Place capers in a small bowl and cover with the olive oil.  Then microwave for 1 1/2 minutes.  The capers will sizzle, turn a brownish color and pop open.  Transfer to a paper towel to drain.  When cool enough to handle, roughly chop and place on a plate.  Any oil that's left in the bowl can be used to make a salad dressing or cook with and is super yummy! 

toasted capers in a bowl

  1. Chop walnuts and parsley finely and add to the plate with the capers.  Mix everything together.
  2. In a bowl, use a fork to thoroughly distribute the olives, sundried tomatoes, balsamic vinegar, and dried basil into the cheese mixture.
  3. Shape into a log or ball.  The cheese will soften as you handle it which will get a bit messy, but will help the coating to stick. 
  4. Roll the log in the walnut, caper, parsley mixture until fully coated.
  5. Wrap the cheese log in a piece of parchment and twist the ends to secure.
  6. Store in the refrigerator until ready to serve.  

Smoky Cheese Mix-Ins

  1. In a small bowl mix together soy/tamari sauce, liquid smoke and olive oil.  Set aside.
  2. Toast the pecans in a dry non-stick pan set over medium-high heat for 4 minutes stirring, tossing or flipping often to avoid burning.  They will start to smell toasty and fragrant and slightly darken in color when they're ready.
  3. Remove from heat and pour the smoky liquid over the pecans mixing to coat.
  4. Once they are cool enough to handle, chop them finely and place on a plate.  Try not to eat them all because they are delicious.
  5. Mix the parsley and chopped dried cranberries in with the pecans.
  6. In a bowl, use a fork to thoroughly distribute the onion, horseradish, Worcestershire sauce, and salt into the cheese mixture.
  7. Shape into a log or ball.  The cheese will soften as you handle it which will get a bit messy, but will help the coating to stick. 
  8. Roll the log in the walnut, caper, parsley mixture until fully coated.
  9. Wrap the cheese log in a piece of parchment and twist the ends to secure.
  10. Store in the refrigerator until ready to serve.  

Notes

  • I use the time during the 4 hour chill time to ready the mix-in and coating ingredients so that I'm ready to roll (pun intended).
  • The cheese logs will soften as they sit out. I tend to remove the from the fridge at least 20 minutes before serving to make it easy to spread.
  • As with many things, these taste even better the next day.
  • Try to really finely chop all the mix-in and coating ingredients so you don't end up with big hunks of anything on your cracker.
  • After shaping into logs, place onto plate with coating and then wash your hands.  This will keep the coating from sticking all over you.  
  • The measurements and quantities used will vary depending on the size you make your logs or balls.  If you split cheese mixture in half instead of thirds adjust accordingly.  If you come up with your own flavor creations be careful not to add too much liquid as this will soften the cheese and it may not hold it's shape.
  • Category: snacks
  • Method: blender
  • Cuisine: american

Keywords: vegan, cheese, dairy-free, gluten-free