This beautiful peppery & zesty nut cheese is perfect as a dip with vegetable sticks or on crackers & a dollop ontop of a pasta dish is divine.
Use organic, fair-trade/local ingredients where possible!
In a high speed blender, blend the following ingredients until smooth and creamy!
1 1/2 cups of soaked raw cashews (I soak mine for 24 hours, 1 cup of dried raw cashews should give you 1 1/2 cups soaked) or use raw macadamia nuts, these do not need to be soaked it will just take a little longer in the blender to get the cheese soft and creamy!
Depending on how zesty you want your cheese add 1 tablespoon of each fresh juice at a time;
1-2 tablespoons of lime juice
1-2 tablespoons of lemon juice
1/2 teaspoon of salt
20 or so whole peppercorns, add a little more if you want more bite.
Add water as required, the less water you add the thicker your cheese will be, I used 2 tablespoons to get the constancy I wanted.
I sprinkled a dash of cracked peppercorns on top of these cheese and on the few occasions I’ve made this cheese I have enjoyed it with carrot sticks, and on roasted sweet potato!
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Thank you =)