Vegan Bourbon Smoked Pepper Cheese Log

This is a true crowd pleaser. Its quick to make and is great with seed or flax crackers.

SMOKED PEPPER CHEESE LOG

Serves 12

EQUIPMENT NEEDED:  Food Processor

INGREDIENTS:

  • 2 cups raw cashews, soaked for 30 minutes
  • 1/2 lemon juice
  • 6 small cloves garlic or (Substitute 1/8 teaspoon powder for every clove of garlic)
  • 1 tablespoons chopped fresh Italian parsley (optional)
  • 1 tablespoon chopped fresh rosemary leaves (optional)
  • 2 teaspoons Bourbon smoked black peppercorns, or regular black peppercorns ( for a more peppery taste double the peppercorns)
  • 1 teaspoon Celtic or Himalayan salt
  • ¼ cup filtered water – (use only enough to create creamy texture)

DIRECTIONS:

  1. Process all ingredients until smooth, adding only enough water/rejuvelac to make a smooth, creamy texture.
  2. If desired, form mixture into a log and roll in smoked cracked peppercorns.
  3. Refrigerate for two hours before serving.
  4. SPECIAL NOTE: If you would like to age the cheese and make it a probiotic powerhouse. Add 6 probiotic capsules or use rejuvelac instead of water. Let the cheese sit in a bowl and age overnight before rolling into a log and refrigerating for 2 hours.

Will keep for a week in the refrigerator.

This vegan cheese log is absolutely amazing. Its my favorite cheese and makes a great orderve. Serve with living food seed or flax crackers. During the winter holiday season add dried cranberries for a special festive look and taste.

Blessings, Bobby

Author: Robert Morgan Certified Naturopath

Robert C Morgan - "Bobby" is the past Health Education Director at CHI. A certified Naturopath, Iridologist, Energy Practitioner, Colonic Therapist, Master Raw Live Food, Chef, Author, International lecturer, Teacher and Cancer "Surthrivor". Bobby is dedicated to continuing to carry out the work of Creative Health Institute, the vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love peace, and natural health.

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