|
Recipe by:Raw Food Magazine
|
Black Pepper Cashew Cheese
Prep:10minTotal:10minServes:12
Ingredients
- 1/2cupcashews(raw, soaked 1 hour)
- 1/4cupfiltered water
- 2Tbspnutritional yeast
- 1Tbsplemon juice
- 1garlic clove
- 1tspcoconut vinegar(or apple cider vinegar)
- 1/4tspsea salt
- 1/2tspsmoked black peppercorns(optional, black pepper is also great)
- 1/2Tbspdijon mustard(optional)
| Directions |
|
- Combine ingredients in a food processor, adding enough water to get a smooth consistency (kind of like cream cheese).
- Cheese can be shaped into a log on wax paper and rolled in the ground black pepper. It will harden more after being chilled.
- Store in a sealable container, label, date, and refrigerate. Consume within seven days.
- Use as a dip for veggies, in a collard wrap, as a zuke noodle topping, or with some raw crackers.
- To create a crust on the outside of the cheese logs, place in a dehydrator for three hours at 118° (optional).
|
Ingredients
|
|
|
Directions
|
Notes
