Cranberry and Cashew Cream Cheese (vegan | gluten-free | grain-free | no-refined sugar)

Have you ever seen Wallace and Gromit? If so then you’ve definitely heard of Wensleydale cheese! A fresh, fruity, milky cheese usually combined with cranberries. I really think this cashew cream cheese resembles the mild flavours and fruity undertones of the original stuff, but maybe the addition of cranberries just gives it that illusion- either way, it tastes good!


Guess you’ll just have to rustle it up to make that decision for yourself!


Serving size:

Serves 6


  • 150g cashews soaked overnight
  • 150ml plant milk
  • 100g dried cranberries soaked
  • Garlic salt to taste


  1. Place cashews, milk and salt in a blender until creamy and no lumps are visible.
  2. Fold in the cranberries and pour into a strainer lined with cheesecloth and over a bowl.
  3. Refrigerate overnight to release any excess liquid.
  4. Remove from the cheesecloth, transfer to an airtight container and store in the refrigerate.

If you prefer a more stiff cheese you can reduce the milk content and add the cranberries without soaking. I like it as a really spreadable cream, the ease of spreading is heavenly!

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