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Close up of two vegan cheese logs coated with dried dill. The cheese is white, soft, and spreadable. Crackers spread with cheese rest on a charcuterie board.

Easy Garlic & Dill Vegan Cheese Log (Oil-Free)


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4.5 from 2 reviews

  • Author: Kathryn Alexandre
  • 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

Units Scale
  • 175 g extra firm tofu
  • 1/2 cup raw cashews, soaked (see notes for nut-free option)
  • 1 1/2 tbsp nutritional yeast
  • 3 tbsp lemon juice
  • 1 tsp miso paste
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1 tbsp + 1 tsp 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.

  1. Crumble the tofu into a blender and add the remaining ingredients but only add 1 tsp of dried dill at this time. Reserve the remaining dill for the garnish.
  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, 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 tbsp of dill for garnishing).
  5. 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.
Easy Oil-Free Vegan Cheese Balls (2 Ways!)

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