Go Back
+ servings
Vegan Goat Cheese with Cranberry Spread
Print Recipe
4.38 from 8 votes

Baked Vegan "Goat Cheese" with Spiced Cranberry Spread

Tangy, cashew-based vegan cheese is baked until firm, dry, and nearly sliceable. The texture of this cheese is reminiscent of a classic goat's cheese log, and just like goat cheese, it pairs incredibly well with a sweet spread and fresh baguette slices.
Prep Time2 hrs 15 mins
Cook Time2 hrs
Total Time4 hrs 15 mins
Course: Appetizer, Cheese, Sauce
Servings: 8 -12


For the Baked Goat Cheese

  • 1 1/2 cup raw cashews
  • 2-3 tablespoons apple cider vinegar or to taste
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 3/4 teaspoon sea salt

For the Spiced Cranberry Sauce

  • 12 ounces fresh cranberries
  • 1/2 cup pure maple syrup
  • 1/3 cup water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom

Serving Ideas

  • Sliced baguette
  • Seeded crackers
  • Pita chips


To Make the Baked Goat Cheese

  • Soak the cashews for at least two hours or overnight.
  • Preheat oven to 225F.
  • Add the soaked cashews, apple cider vinegar (adjust amount to desired level of tang), lemon juice, olive oil, water, and sea salt to a food processor. Pulse a few times and then process for 4-5 minutes, stopping occasionally to scrape down the sides as needed.
  • Transfer the cheese to a 6-inch cast iron skillet or small oven-safe baking dish that has been lined with parchment paper.
  • Bake for 45 minutes for a softer cheese and for up to 2 hours for a firmer, slice-able cheese. The cheese in the photographs was baked for 2 hours.
  • Serve alongside the spiced cranberry sauce.

To Make the Spiced Cranberry Sauce

  • Add the cranberries, maple syrup, water, cinnamon, and cardamom to a large sauce pan. Simmer for 15-20 minutes or until the cranberries have burst and broken down into a chunky sauce, stirring occasionally.
  • Let cool and transfer to a glass jar.
  • Refrigerate in an airtight container until ready to use.