Pink Peppercorn Cashew Cheese

The pink peppercorn cheese is a hands-down favourite amongst our team at The Allotment. It’s moreish and punchy without being too rich, with a creaminess perfectly offset by a peppercorn crunch.

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Meal

  • soups-starters
  • vegan-desserts
  • sides-light-meals-and-salads

Ingredients

  • 400g cashews
  • 200g coconut oil
  • 2 tsp salt
  • 3 roasted garlic cloves
  • 150ml water
  • 2 tbsp good quality red wine vinegar
  • 2 tbsp nutritional yeast
  • 30g pink peppercorns

Instructions

  1. Soak the cashews for at least 4 hours in water, ideally overnight.
  2. Line a 20cm/8inch circular cake with a double layer of cling film. The film needs to hang over the sides.
  3. Melt the coconut oil over a low heat until liquid. (Unless the oil is already quite soft, it’s easiest to handle if the lid is removed and the jar placed in a microwave for a few seconds. Alternatively, place a spoon in the jar and the jar in a pan of hot water)
  4. Drain the cashews and place into a high speed blender or food processor along with the remaining ingredients (except the pink peppercorns).
  5. Blend on high until smooth and creamy. You may have to stop and redistribute the mixture with a spatula halfway through.
  6. Add in the peppercorns and blend until well distributed. There should be no remaining whole peppercorns left.
  7. Pour the mixture from the blender into the cling film lined tin and leave in the fridge to set for at least 6 hours.
  8. It should be very firm to the touch and easy to slice when ready. Enjoy with crackers and chutney!
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