- Hide menu

Rosemary and Cranberry “Cream Cheese” Spread

LoadingFavoriteAdd to favorites

raw vegan Rosemary and Cranberry "Cream Cheese" Spread in a red bowl with raw crackers

This spread is irresponsibly delicious, and I will not be held accountable should you become addicted to it.  Just saying… :)

If you ever get bored with all things sweet or all things savory, try combining the two and get a whole new experience.   I am not sure what prompted me to combine cranberries (sweet & tart) along with rosemary, but the end result came out quite amazing.

This Spring I planted some rosemary starter plants.  I never knew how excited two small plants could make me feel, but now I wish I had planted a lot more!   Rosemary is one of those wonderful herbs that makes a beautiful ornamental plant as well as a welcome culinary seasoning.

I won’t pretend to have a green thumb… it is still in training, but from what I am learning, rosemary plants suffer more from too much attention rather than too little.  That is my kind of plant. :)  I didn’t know this at the time but have since learned that rosemary can easily grow up to five feet tall?!  I can’t recall ever seeing such a plant of that magnitude, but I can’t wait to see if mine ever gets that tall.   At the rate that I am using it… I am doubtful.

If you can’t get ahold of fresh rosemary, you can use dried rosemary which can easily be found in your local grocery store.  Two teaspoons of fresh rosemary will provide the equivalent flavor of one teaspoon of dried.

This “cream cheese” spread has a silky -smooth texture providing you have a good high-power blender.   With soaked cashews and a good blender, you can make so many wonderful bases for recipes.  If you can’t eat cashews, you can try skinned almonds or macadamia nuts since they are both blonde in color and more-or-less neutral in flavor.

To get that “cheese” flavor, I used probiotics, nutritional yeast, and chickpea miso.  The probiotics give it that fermented flavor (gets stronger as it sits for a few days), the nutritional yeast will give it that hint of cheese flavor, and the chickpea miso will add in a little sweet and sour taste… together they all balance it out quite well.   If you can’t find chickpea miso, you can use any miso of choice.

Enjoy this spread on crackers, on bread, in a sandwich or even with fresh dipping veggies.  Enjoy!

close up raw vegan Rosemary and Cranberry "Cream Cheese" Spread in a red bowl with raw crackers

yields 3 cups


  1. After soaking the cashew, drain and rinse them before adding to the recipe.
  2. In a high-speed blender combine the cashews, water, lemon juice, agave, nutritional yeast, miso, salt, mesquite powder, and probiotics. Blend until completely smooth. This may take 3-5 minutes.  It depends on the blender you use.  You want to make sure that you don’t feel any grit from the cashews.  We are aiming for a smooth and wonderful mouth feel!
  3. Pour the mixture into a glass bowl and allow it to sit with a towel covering it,  in a warm place for 14 – 16 hours to culture.
  4. When finished culturing stir in the cranberries and rosemary then transfer to an airtight glass container and refrigerate for 4 hours or until set.
  5. This should keep for at least 5 days.
  6. This cheese is great on pieces of bread, crackers, as a veggie dip, as a spread on sandwiches, or it can be used as the cream base in cheesecakes and ice creams!


16 thoughts on “Rosemary and Cranberry “Cream Cheese” Spread

  1. Joanne says:

    Thanks for the recipe. FYI: we have three big rosemary plants, all because of the soil in our garden is very poor and dry. So you’re right: don’t give them too much attention. Sun, dry and poor soil, that’s what they like, we’ve experienced! Good luck!

    • amie-sue says:

      Your welcome Joanne :) I can’t wait for mine to grow! That is if I give them a chance… I keep using it. hehe Have a great weekend, amie sue

  2. shelly says:

    This sounds wonderful…but I thought probiotics were vitamins…I have seen probiotics in the cooler section at the store, is this what I need? Please advise which brand and which type of Probiotcs that are recommended….thank you!

  3. Laurie says:

    Good Morning Amie Sue,

    What I wouldn’t do to spend a week eating at your house!!! It probably wouldn’t be enough to get the full pleasure of your skills in making food scrumptious, huh. ;-)

    I know it’s been a while since I’ve showed my face around. Sorry, just been busy with life. I hope that all is good with you and Bob!


    • amie-sue says:

      Oh good evening Laurie, so nice to hear from you again. Your right… it has been awhile :) I hope all is well. We are doing good on this end. Ever so busy. Shew! But it has been a good summer so far. Just made it through cherry harvest but now I am picking the left-overs and that is keeping me up to my arm pits in cherry pits. hehe

      Thanks for popping in Laurie. Have a wonderful weekend, amie sue

  4. Kathy says:

    Oh Amie-Sue! Oh this looks and sounds so yummy! After reading your recipe and looking at your photographs I absolutely can see why you are giving us all ample warning that there is a very strong likely hood we all may become hopelessly addicted to your delectable spread. This is going to be so delicious…I just know it! Thank you for sharing your recipe. I can so relate to your love of nature and the special care and appreciation you have for your plants. It’s so true many of our beloved herbs thrive in poor quality soil and rather harsh growing conditions, wishing you much success with your lovely plants…may they flourish above and beyond all you could hope for!

    • amie-sue says:

      Thank you so much Kathy… I read your message out loud to my plants so they could hear the blessing you put upon them. hehe This recipe was soooo delicious and I do hope that you get to find the time to try it. :)

      I have to encourage everyone to plant at least one pot of rosemary… the reward of picking your own herbs just brings a person that much closer to the foods we eat. I plan on planting more in time! Hugs, amie sue :)

  5. Glorianne says:

    I definitely will be trying this combo Amie Sue! YUMMY! My sister has a birthday coming up in a week and this looks like a beautiful appetizer for us to share! I have mesquite powder and think I have only used it when making coconut jerky. Can you tell me about it and why you use it? Mahalo from Hawaii!!

    • amie-sue says:

      Good evening Glorianne,

      That sounds just wonderful! Please wish your sister a Happy Birthday for me. :) I like to sneak mesquite into recipes not only for the flavor but also the nutrients. It has rich, nutty, smoky, molasses-like flavor. It is also a good source of fiber and also has potassium, zinc, calcium, and magnesium. It was just all about balancing the flavor profile that I was aiming for.

      Have a wonderful time with your sister. Blessings, amie sue

  6. Marg says:

    Can I use regular miso? Don’t have chickpea miso.

  7. Alexandra says:

    Hi Amie-Sue,
    thank you for posting all those great and marvelous recipes!! Mesquite is difficult to find…can I just omit?

    greetings from Mallorca

    • amie-sue says:

      You are welcome Alexandra and yes feel free to omit the mesquite if you can’t get ahold of it. Blessings, amie sue

  8. Natasha says:

    HI Amie Sue! This sounds delicious. Wondering if you have used kefir grains to culture the cheese. Thanks!

    • amie-sue says:

      Hello Natasha. I have made milk kefir cheese before but I haven’t used the grains in culturing nuts. Do you make kefir? I hope you had a wonderful weekend. Blessings, amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *