*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.

1. Crumble the tofu into a blender with all of the ingredients other than the dried cranberries for the coating.
2. 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.
3. 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.
4. After the cheese has set, spread half of the chopped cranberries (in a circle a little bigger than your cheese) onto a non-stick surface like a silicone baking mat, parchment paper, or wax paper.
5. Remove the cheese from the cheesecloth and lay it on top of the cranberries so they will stick to the bottom of the cheese. Pat cranberries up the sides and then pat the remaining cranberries on the top. Alternatively, you can use less cranberries by not covering the bottom of the cheese.
6. Serve immediately or refrigerate until you’re ready. My easy Holiday Seed Crackers go so well with this cheese!
7. Leftovers will keep well refrigerated in an air-tight container for up to 3 days.