When I first tried a spicy cranberry cheese a few years before going vegan I was a bit leery with the thought of cranberries and jalapenos together. But one bite later, I was hooked. So of course I had to make a vegan version and excited to finally share the recipe with you.
Ingredients
8oz of vegan cream cheese, we used Tofutti
1 cup of fresh cranberries
1 jalapeno
1 bunch of cilantro
1/4 rounded cup of sugar
Splash of orange juice
Directions
Using really cold cream cheese remove cream cheese from packaging
Place onto a working surface
Using hands form into log size of choice
Place onto plastic wrap and wrap up tightly
Place into refrigerator to form up for at least 1 hour
In a food processor add your cranberries
Pulse a few times until roughly chopped
Add in your jalapeno, cilantro, sugar and a splash of orange juice
Pulse a few times more until everything is finely chopped, but don't over process it into liquid
Remove cheese log from refrigerator
Unwrap from plastic wrap
Coat the log with your cranberry mix
Using hands to press it firmly against the cream cheese
Once all sides are covered with cranberry mix wrap with a new piece of plastic wrap
Wrap tightly and return to fridge to harden up for at least 1 hr
When ready to serve remove from fridge
Let sit at room temperature for 10 minutes and then plate with crackers
Serve and enjoy!
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