This savoury vegan cheese log is so quick to make and all you need are a few simple pantry staples! This is not a cultured cheese so you won’t need any probiotic capsules and it can be ready after just 2 hours of setting time in the fridge.
Creamy but firm texture
Savoury and herby
Oil-free
And half the cost of similar store-bought plant-based cheese!
Ingredients For A Vegan Cheese Log
All the creamy texture for this vegan cheese log comes from a combination of tofu and cashews. If you need a nut-free version though… this recipe is simple to adapt!
I combine tofu and cashews for a milder and really pleasant base flavour. However, you can omit the cashews and make these cheese logs nut-free by doubling the amount of tofu called for. The cheese still firms up really nicely, it has a great texture and the only difference you will notice is a bit more of a “tofu taste”.
In addition to extra firm tofu and raw cashews which have been soaked and softened, I use:
- Nutritional yeast for “cheesy” flavour
- Lemon juice for tang
- Miso paste for salty, savoury, fermented “bite”
- Garlic powder, onion powder, and dried dill for all the herby flavour
Method
The only prep work you have to do for this savoury vegan cheese log is to soak your cashews in advance.
To quick soak raw cashews: place them in a heat-proof bowl, cover them with boiling water and allow them to soak for 15-30 minutes. Drain the soaking liquid and proceed with the recipe!
Alternatively, to long soak raw cashews: cover them with cold water and place them in the fridge overnight. Make sure you don’t exceed 24 hours because the cashews can get slimy and unpleasant. Drain the soaking liquid and you’re ready to use them.
- Combine all of the ingredients in a blender (only using 1 teaspoon of dried dill).
- Blend until very smooth.
- Scoop into a bowl lined with cheesecloth or plastic wrap.
- Cover and refrigerate for 2 hours or overnight to firm up.
- Slice in half and roll each half into a log shape.
- Coat each log in dried dill and serve!
Recipe Cost
This garlic and herb vegan cheese log might not be cultured but it does run me about half the price of similar store-bought plant-based cheese options.
This simple recipe yields 300 grams and costs me just under $4 Canadian! Similar store-bought vegan cheese products are much smaller at 125 or 130 grams and cost me at least $10.99.
Not bad right?
How To Serve Your Vegan Cheese Logs
These savoury vegan cheese logs pair perfectly with my super simple Seed Crackers! If you haven’t tried making my seed crackers you definitely have to put those on your list! They are really popular for a reason!
If you’re putting together a vegan charcuterie board here are some other ideas:
My sweeter Holiday Seed Crackers and Cranberry Crusted Vegan Cheese Ball
Toasted and spiced nuts like my Smoky Maple Spiced Almonds
Dips like my Green Olive & Lentil “Hummus” or my festive Beet Hummus
Dried and fresh fruit (grapes, pomegranate, dried figs, medjool dates)
Smoked tofu as an alternative to deli meat
Jams or chutneys
Olives, gherkins, and other pickled veg
Also… leftovers of this recipe make a fantastic sandwich spread or even a creamy addition to a pasta sauce! Think outside the box!
Let me know in the comments below how you serve your garlic and dill vegan cheese log and what you pair it with!
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Easy Garlic & Dill Vegan Cheese Log (Oil-Free)
- Total Time: 30 minutes (plus 2 – 24 hrs rest time)
- Yield: 300 g 1x
- Diet: Vegan
Description
This simple vegan cheese log is oil-free and made creamy from tofu & cashews. Just blend, set, & serve! Plus, there’s a nut-free option too.
Ingredients
- 175 g extra firm tofu
- ½ cup raw cashews, soaked (see notes for nut-free option)
- 1 ½ tbsp nutritional yeast
- 3 tbsp lemon juice
- 1 tsp miso paste
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- 1 tbsp + 1 teaspoon dried dill (you may not need the full 1 tbsp for garnishing)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
*To soak the raw cashews: Place in a heat proof bowl, pour boiling water over the cashews, and allow to soak for 15-30 minutes. Alternatively, cover the raw cashews with cold water and allow to soak, covered, in the refrigerator overnight (do not exceed more than 24 hours because the cashews can get unpleasant). When they are done soaking, drain the soaking liquid and continue with the method below.
- Crumble the tofu into a blender and add the remaining ingredients but only add 1 teaspoon of dried dill at this time. Reserve the remaining dill for the garnish.
- Blend until the mixture is really smooth. You will need to stop your machine a few times to scrape down the sides and give your machine momentary breaks.
- Line a bowl or ramekin with cheesecloth or plastic wrap making sure there is a bit of excess over the sides of the bowl (I use a 4 inch ramekin). Scoop the blended “cheese” into the bowl and smooth the top. Cover the top of the cheese with the excess cheesecloth or plastic wrap and gently press down to make sure the cheese is compact. Cover the bowl with a plate or wax wrap and refrigerate for at least 2 hours but ideally overnight.
- After the cheese has set, you can serve it as a cheese wheel and garnish it as is OR to serve it as two logs: remove the cheese from the cheesecloth or plastic wrap and slice the wheel in half. Use the cheesecloth or plastic wrap to roll each half into a log shape, patting the sides flat. Using a non-stick surface like a silicone baking mat, parchment paper, or wax paper; sprinkle some dried dill and roll the logs through the dill to coat. Alternatively, sprinkle the dill directly onto the logs to fill in the gaps (you may not need the full 1 tablespoon of dill for garnishing).
- Serve immediately or refrigerate until you’re ready. My easy Seed Crackers go so well with this cheese! Leftovers will keep well refrigerated in an air-tight container for up to 3 days.
Notes
Approximate Cost: $3.90 Canadian vs. $10.99 for a store-bought equivalent plant-based cheese.
For a nut-free version: Simply omit the cashews and use 350 grams extra firm tofu. The cheese will still firm up nicely and have a nice texture. The taste of the tofu will just come through a little more strongly but it is still really delicious (especially if you are used to eating tofu).
- Prep Time: 30 minutes
- Category: Appetizer
- Method: Blender
- Cuisine: American, Canadian
Tom Dyszkiewicz
I followed the recipe, but the ingredients would not blend in my vitamix on max. I tried tamping it down / mixing manually, but it would not blend. I had to add water a little at a time for it to start blending. The cheese turned out the texture of a Greek yogurt. It was tasty though. Any suggestions would be helpful.
Kathryn Alexandre
hmm that’s strange. Did you soak your cashews in boiling water… or in cold water for at least 6 hours? I’m surprised it wouldn’t blend in your vitamix because I have a lower range blender and haven’t had any trouble. If you watch the video in the recipe card you can see that it starts out looking pretty clumpy and like it won’t blend but if you keep blending then it should turn really smooth. I show a close up of the texture in the blender when it is nice and smooth as well. I’ve even made this with just my handheld kitchenaid immersion blender and it has blended smoothly. Adding more liquid will definitely soften the texture to more of a yogurt. I’m glad it at least tasted good for you! Let me know if you think the cashews might not have been soft enough or if you used extra tofu perhaps?
Lynda
This was sooooo delicious! Thank you. I’ll be making it again for my Christmas spread but can definitely see myself making this all the time. Thanks for a really easy and recipe hun.
Kathryn Alexandre
I’m so glad you liked it Lynda and will be making it again for Christmas. Thank you so much for letting me know and have a very happy holiday season!