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I’m sure we’ve all seen cheese logs at the grocery store as we breeze past the dairy section. But in case you’re unfamiliar, a cheese log is exactly what it sounds like. It’s cheese, in the shape of a log! While you’ll be hard pressed to find a vegan cheese log at the supermarket (yet, that is) you can still impress your party guests with a homemade vegan cheese log covered with a sweet and spicy raspberry jalapeño jam (also made from scratch).
I used our Smoked Gouda Cheeze Spread in this vegan cheese log, but you can use your favorite flavor. Our Garlic & Herb Cheeze Spread would also be delicious! We’ll blend it up in the food processor with a cup of soaked cashews and a few seasonings to form what will make the base of this mouthwatering appetizer.
I’ll be honest, forming the cashew mixture into a log won’t be the easiest thing you’ve ever done. I found that wrapping it up in wax paper and then gently pushing it into a drinking glass helped me achieve a round, even shape. An hour in the freezer was perfect for helping the vegan cheese log set without it becoming rock solid. I recommend setting a timer on your phone so you don’t forget to take it out.
While your vegan cheese log sets up in the freezer, start on the raspberry jalapeño jam. It’s super easy! Just combine some fresh or frozen raspberries in a saucepan with the chopped jalapeño, agave or maple syrup, and a pinch of salt. After about 10 minutes, the mixture will be thick and saucy. The chia seeds will help soak up any excess moisture and make the jam spreadable. You can add more agave or maple if you’d like a sweeter result (I added another teaspoon).
Once you get the hang of making a vegan cheese log, this recipe is really simple and so impressive if you’re hosting friends for a wine and cheese night! The vegan jam is perfect to have on hand, as well– it’s a much healthier version than the store bought varieties!
Peace.Love.Plants.
Tiffany
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View More Vegan Recipes
Vegan Cheese Log
with Raspberry Jalapeño Jam Recipe
Cranberry Pistachio Vegan Cheese Ball Recipe
Jalapeño Vegan Beer Cheese Dip Recipe
Vegan Pimento Cheese Dip Recipe
Easy Vegan Fondue Recipe
Ingredients
- 1 cup raw cashews, soaked
- 1 package Plant Perks Smoked Gouda Cheeze Spread
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon neutral oil (I used grapeseed oil)
- ½ teaspoon salt
- 2 cups fresh or frozen raspberries
- 1 tablespoon agave or maple syrup
- ½ jalapeño, seeds removed and finely chopped
- Pinch of salt
- 1 teaspoon chia seeds
- Sliced almonds, for topping
- Crackers, for serving
Instructions
- Combine the cashews, Smoked Gouda Cheeze Spread, nutritional yeast, lemon juice, oil, and salt in a food processor and blend until smooth. Scrape down the sides of the bowl as needed.
- Lay a piece of wax paper or parchment paper on your work surface. Scoop the vegan cheese mixture onto the paper and roll it into a log. Place the vegan cheese log in the freezer to chill for an hour. You can press the wrapped vegan cheese log into a drinking glass to help refine the shape.
- Meanwhile, make the jam by combining the raspberries, agave or maple syrup, jalapeño, and salt in a small saucepan. Bring to a gentle simmer over medium low heat, stirring often. The jam should thicken after 10 minutes. Remove from heat and stir in the chia seeds. Adjust the jam for sweetness and set aside to cool.
- When ready to serve, unwrap the vegan cheese log and gently reshape it with your hands. Carefully transfer it to a serving plate and top with the raspberry jalapeño jam and sliced almonds. Serve with crackers.
- Leftover raspberry jalapeño jam can be stored covered in the fridge for up to a week.
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peace. love. plants.
