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