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Triple Peppercorn Cheese [Vegan, Gluten-Free]

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Wake up your taste buds with this fragrant, spicy peppercorn cheese. Creamy and delightful, it is delicious on its own, crumbled on a salad, or to add a gentle kick to your morning bagel.

Triple Peppercorn Cheese [Vegan, Gluten-Free]


8 ounces

Cook Time



  • 1 cup raw, blanched almonds, soaked, rinsed, and drained
  • 1/2 cup water, filtered
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, peeled
  • 1/2 teaspoon sea salt
  • Peppercorn blend, for topping



  1. Place all the ingredients, except the peppercorns, in a blender and process until smooth and creamy.
  2. Place a strainer lined with cheesecloth over a bowl and transfer the nut mixture to the lined strainer. Squeeze out any excess liquid and place the cheese in the refrigerator for 8 hours to firm and set.
  3. Once the cheese has set, lay out a sheet of plastic wrap on the counter and sprinkle it with the peppercorn blend. Scoop the cheese from the cheesecloth onto the center of the peppercorn-covered plastic wrap, twist the ends tightly, and form the cheese into a ball or a log. Refrigerate for 6 to 8 hours to develop flavor.
  4. Store in a sealed container in the refrigerator. Will keep, refrigerated, for 1 to 2 weeks.


Excerpted from VEGAN CHEESE: Simple, Delicious, Plant-Based Recipes by Jules Aron. Copyright © 2017. Used with permission of the publisher, Countryman Press. All rights reserved.






Don't be intimidated by the idea of making cheese ― vegan cheese is simple and straight-forward, with clean, basic ingredients. Here, green-lifestyle expert Jules Aron shares the tricks of the trade for making sauces, cheese you can grate or slice, and soft spreadable options, using homemade nut milks, vegetables, and natural helpers like lemon juice, probiotics, agar-agar, and nutritional yeast.



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