Pink Peppercorn Cashew Cheese
Guest Chef Recipe
Serves:
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.
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
Method:
- Soak the cashews for at least 4 hours in water, ideally overnight.
- Line a 20cm/8inch circular cake with a double layer of cling film. The film needs to hang over the sides.
- 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)
- Drain the cashews and place into a high speed blender or food processor along with the remaining ingredients (except the pink peppercorns).
- Blend on high until smooth and creamy. You may have to stop and redistribute the mixture with a spatula halfway through.
- Add in the peppercorns and blend until well distributed. There should be no remaining whole peppercorns left.
- Pour the mixture from the blender into the cling film lined tin and leave in the fridge to set for at least 6 hours.
- It should be very firm to the touch and easy to slice when ready. Enjoy with crackers and chutney!
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