Raw Vegan Smoked Pepper Cheese Log

SMOKED PEPPER CHEESE LOG ©️

Serves 12

EQUIPMENT NEEDED:  Food Processor

INGREDIENTS:

• 2 cups raw cashews, soaked for 30 minutes
• 1/4 cup dried cranberries
• 1/4 cup crushed pecans
• 1/2 lemon juice
• 6 small cloves garlic or (Substitute 1/8 teaspoon powder for every clove of garlic)
• 1 tablespoon of fresh or dried rosemary
• 1 tablespoon chopped fresh Italian parsley (optional) Dry if necessary
• 1 tablespoon chopped fresh rosemary leaves (optional) Dry if necessary
• 1 tablespoon smoked paprika
• 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 a creamy texture)

DIRECTIONS:

1. Process all ingredients until smooth, adding only enough water/rejuvelac to make a smooth, creamy texture.
2. If desired, form the mixture into a log and roll in smoked cracked peppercorns crushed pecans, rosemary and dried cranberries.
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 it into a log and refrigerating for 2 hours.

Will keep for a week in the refrigerator.

This vegan cheese log is absolutely amazing. It’s my favorite cheese and makes a great Hor D’oeuvre. 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