Name: Black Pepper Cashew Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 cup cashews ((raw, soaked 1 hour)); 1/4 cup filtered water; 2 Tbsp nutritional yeast; 1 Tbsp lemon juice; 1 garlic clove; 1 tsp coconut vinegar ((or apple cider vinegar)); 1/4 tsp sea salt; 1/2 tsp smoked black peppercorns ((optional, black pepper is also great)); 1/2 Tbsp dijon mustard ((optional))

Black Pepper Cashew Cheese

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 12 Tablespoons

Ingredients Method

Ingredients

1/2 cup cashews (raw, soaked 1 hour)
1/4 cup filtered water
2 Tbsp nutritional yeast
1 Tbsp lemon juice
1 garlic clove
1 tsp coconut vinegar (or apple cider vinegar)
1/4 tsp sea salt
1/2 tsp smoked black peppercorns (optional, black pepper is also great)
1/2 Tbsp dijon mustard (optional)

Method

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).