A festive vegan recipe that everyone can enjoy. This vegan cheese cranberry butternut squash wreath is the perfect plant-based alternative or addition to your Christmas dinner table.
Whether you’re a vegan or not, it’s always a good idea to have a plant-based option on the Christmas table. Especially now that more and more people are choosing to eat less meat and include more plant-based meals.
A few years ago I was very strict with my diet. I refused to eat any meat, eggs, dairy or gluten. After a while it started to feel quite restrictive and difficult to maintain. I spent most of my time planning, researching recipes and checking product labels. It became increasingly obvious to me, and everyone around me, that it was turning into something far from healthy.
I haven’t been strictly vegan for a while now, but I still like to eat mainly plant-based. Vegan recipes are still my favourite kind of recipes to experiment with and develop. That’s why every Christmas I try to create a new plant-based Christmas main meal.
This year I was in the mood for something cheesy, so I decided to make a cheese wreath and paired it with cranberries and butternut squash to add lots of colour and yummy flavours.
I also love the contrast in textures between the buttery pastry, creamy cheese, jelly like cranberry sauce and melt in the mouth roasted squash. This wreath really does make the most beautiful table centre piece!
What you’ll need to make this vegan cheese cranberry butternut squash wreath:
Homemade vegan cheese – made with tofu, which is an amazing source of plant-based protein. Blended with nutritional yeast, salt, garlic, lemon juice and mustard to add lots of flavour.
Cranberry sauce – you can use homemade, but I used leftover shop bought sauce for ease, but also because I had some leftover. The sweet and slightly tart flavour goes so well with the creamy cheese.
Butternut squash – roasted to perfection. It adds a delicious sweetness and most beautiful pop of colour to the wreath.
Shortcrust pastry – again you can make your own, but I bought ready rolled for ease. Most shop bought shortcrust pastry is plant-based. You can now also get hold of gluten-free pastry if you need the recipe to be gluten-free.
What can I serve this vegan cheese cranberry butternut squash wreath with?
Any Christmas side dishes will go with this wreath, but I would suggest pairing it with some roasted Brussels sprouts and braised cabbage. You can find recipes for my braised red cabbage and orange & maple Brussels sprouts here.
If you’re looking for a Christmas starter, how about this cauliflower & chestnut soup. It’s light, tasty and so festive!
Need a dessert to finish everything off? These orange chocolate truffles are super decadent and completely plant-based! A must try this Christmas.
Vegan Cheese Cranberry Butternut Squash Wreath
For the vegan 'cheese'
- 280g firm tofu
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp english mustard
- 4 tbsp oat milk
For the wreath
- 320g ready rolled sheet shortcrust pastry
- 4 tbsp cranberry sauce
- 1/2 butternut squash peeled and cubed
- Preheat oven to 200C/180C fan/400F.
- Arrange the butternut squash cubes on a baking sheet lined with baking paper. Season with salt & pepper and drizzle with a little bit of olive oil. Roast for 30-35 minutes until soft. Leave to cool slightly.
- To make the vegan 'cheese', blend all the cheese ingredients together in a food processor until smooth.
- Roll out the shortcrust pastry sheet. Place a large round bowl on top and trace around using a sharp knife to create a large pastry circle.
- Place a smaller bowl in the middle to trace a smaller circle, then make 4 cuts in the centre of the circle to create 8 triangles.
- Spread the cranberry sauce all around the larger circle, then top with the vegan cheese and roasted butternut squash.
- Bring one point of the small triangles over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath.
- Brush the top of the pastry with oat milk and bake for 20-25 minutes until the tops are golden brown.