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Triple Peppercorn Cheese
[Vegan, Gluten-Free]

VR By: Vegan Cheese: Simple, Delicious, Plant-Based Recipes

Author Bio

Don't be intimidated by the idea of making cheese ― vegan cheese is simple and... Read More

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Triple Peppercorn Cheese [Vegan, Gluten-Free]

8 ounces

Dairy Free

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.

Ingredients You Need for Triple Peppercorn Cheese [Vegan, Gluten-Free]

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

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How to Prepare Triple Peppercorn Cheese [Vegan, Gluten-Free]

Place all the ingredients, except the peppercorns, in a blender and process until smooth and creamy.
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.
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.
Store in a sealed container in the refrigerator. Will keep, refrigerated, for 1 to 2 weeks.

Notes

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. https://www.amazon.com/Vegan-Cheese-Delicious-Plant-Based-Recipes/dp/1581574037/?tag=onegrepla-20

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