Black Pepper Cashew Cheese
Black Pepper Cashew Cheese
Prep
10min
Total
10min
Servings
12
Ingredients
8
Level
Easy
Prep
10min
Total
10min
Servings
12
Ingredients
8
Level
Easy
Recipe by:Raw Food Magazine
Black Pepper Cashew Cheese
Prep:10minTotal:10minServes:12
Ingredients
Directions
  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).
Ingredients
Directions
  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).
Directions
  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).
Notes

cashew cheese

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