Black Pepper Cashew Cheese - Raw Food Magazine

Black Pepper Cashew Cheese

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
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Black Pepper Cashew Cheese
Serves
Serves
12
12
Level
Level
Easy
Easy
Ingredients
Ingreds.
8
8
Total
Total
10min
10min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Black Pepper Cashew Cheese
Serves
Serves
12
12
Level
Level
Easy
Easy
Ingredients
Ingreds.
8
8
Total
Total
10min
10min
Ingredients
Intro-raw-food-reset
Servings: Tablespoons
Units:
Directions
Prep
10 min
Total
10 min
  1. Combine ingredients in a food processor, adding enough water to get a smooth consistency (kind of like cream cheese).
  2. Cheese can be shaped into a log on wax paper and rolled in the ground black pepper. It will harden more after being chilled.
  3. Store in a sealable container, label, date, and refrigerate. Consume within seven days.
  4. Use as a dip for veggies, in a collard wrap, as a zuke noodle topping, or with some raw crackers.
  5. To create a crust on the outside of the cheese logs, place in a dehydrator for three hours at 118° (optional).
Nutritional Information (per serving)
Calories: 31kcalFat: 2gCarbs: 2gProtein: 1g

cashew cheese

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Votes: 1
Rating: 5
You:
Rate this recipe!
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