Pumpkin Seed Cranberry “Cheese” Log with Thyme 

  •  2 cups cashews, soaked at least 6 hours
  • 1/2 cup filtered water
  • juice from 1/2 lemon
  • probiotic capsules (use the probiotic powder, discard the capsules)
  • 1/4 cup nutritional yeast
  • 1 clove garlic, finely minced
  • 2 teaspoons thyme
  • 1/4 teaspoon himalayan salt
  • couple grinds cracked pepper
  • 1 cup dried cranberries, divided
  • 1 cup pumpkin seeds, divided
  • 1/2 cup pecans, chopped

1. Combine soaked cashews, water, lemon juice and probiotic capsules in high-speed blender. Blend until smooth

2. Line a strainer with cheese cloth, spoon cashew mixture into the cheesecloth, cover and let sit out overnight.

3. Put cashew mixture into bowl. Stir in yeast, thyme, garlic, salt and pepper, 1/2 cup of the dried cranberries and 1/2 of the pumpkin seeds.

4. Cover and place in refrigerator for one day to set up. 

5. Chop remaining 1/2 cup pumpkin seeds, 1/2 cup dried cranberries and pecans. Mix together.

6. Shape “cheese” into a log and roll in pecan mixture. 

You can refrigerate this for a few days in advance or freeze it for up to a month. 

pumpkincranberrycheeselog