Cranberry Jalapeno Cream Cheese Log




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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