Pomegranate Pistachio Cheese Log | plant-based, vegan

Hey there, I'm Chef Ani and today we are making a beautiful pomegranate pistachio cheese log. And I am thrilled about this recipe. It is not only delicious, it is beautiful. It has a creamy element. It has so many flavor dimensions when you have the crunchiness from the pistachios. You have that little sweet, beautiful red bite from the pomegranates. And you have that incredibly creamy, delicious cheese in the middle. This is one for the book. So enough talking, let's get cooking. So the first thing we're going to do is to make our plant-based cheese. And I love a roasted garlic flavor. So we're going to start by roasting some garlic. All you need is a piece of foil and I like to just make a kind of well in the center like this. Take my peeled garlic cloves, drop them right in there. Then I'm going to take a little bit of olive oil and just put it on the top. Tighten the top like this. Place on a baking sheet tray and pop it in the oven. In a food processor we're going to add some soaked cashews. The reason I like to use soaked cashews is because it makes it a lot easier to blend this into a very creamy consistency. It also takes out some of that cashew flavor so you can work more with it and add in the flavor you want. Next we're adding in some lemon juice. I like to add in some coconut milk. This helps it become super creamy. Some nutritional yeast flakes helps give this a cheesy flavor. And a little salt. And then we're just going to blend this till smooth. Now that we have a beautiful smooth mixture, we're going to add in our roasted garlic. And once you have a mixture like this, we are going to shape it into our log shape. And I'm just taking a piece of saran wrap and we're just going to roll it up into a nice little shape here. Take a couple little ties and tie it up here. And then we're just going to pop this in the fridge to set and chill overnight. Once our cheese has set, we are going to decorate the outside with fresh pomegranate seeds and chopped up pistachios. Now doesn't that look beautiful? I love the creaminess of the cheese paired with the crunch of the pistachio nuts and that little sweet flavorful bite from the pomegranates. It is really a crowd pleaser. You can serve it with crackers, gluten free crackers if you're gluten free, or French bread, which is very nice. A nice spread that everyone will love. So thank you so much for watching this video. If you liked it, please give it a thumbs up. Of course, you can find this recipe and many others on my website, chefony.com. And I look forward to seeing you next time with another video.