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Vegan Pumpkin Cranberry Chevre

Posted in on 2016-11-07
Vegan Pumpkin Cranberry Chevre
Difficulty 5 minutes Serves 8-10
For many of us, cheese can be one of the hardest things to give up when moving to a vegan diet. If you find yourself in this boat, making recipes that mimic your favorite cheese products can be a life saver and keep you on the plant-based path. If you're feeling a little adventurous this fall try this deliciously dairy-free recipe by Amy Lyons of Fragrant Vanilla Cake. So good with crackers, or apples, or crumbled atop a fall salad, or just good for snacking on in general! If you are craving cheese, you know what to make!

Ingredients

1 cup raw cashews, soaked in filtered water for at least an hour and drained well

Directions

1. In a high speed blender, combine the cashews, coconut milk, pumpkin, coconut butter, dates, sea salt, lemon juice, and blend until smooth. Mix in the cranberries.

2. Pour into a bowl, and place in the freezer for about 30 minutes until more firm, them scoop onto a piece of plastic wrap and roll into a log.  Place in the refrigerator until firm, a few hours.