Combine all ingredients (except cranberries) in blender or food processor until smooth. Add just enough water to help things blend smoothly.
Line a strainer with cheesecloth. Pour cheese mixture over cheesecloth. Place in refrigerator and let sit overnight.
Form mixture into two rolls. Spread dried cranberries on a plate and rotate the cheese rolls. Use your hands to pack everything together. Place rolls on a baking sheet lined with parchment paper.
Bake for 40 minutes at 250°, until edges are firm and slightly darkened. Let cool before enjoying.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/04/13/cranberry-cashew-cheese-vegan-gluten-free/