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cashew cheese

Black Pepper Cashew Cheese

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
 

  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).