Name: Cashew Chèvre with Lemon Zest and Peppercorns
Yield: Makes about 12 ounces
Ingredients: 2 to 3 tablespoons whole black or multicolored peppercorns; 1 tablespoon nutritional yeast flakes; ½ teaspoon salt; 1½ cups Basic Cashew Cheese, cultured for 1 to 2 days (see note); Grated zest of 1 lemon; 2 tablespoons freshly squeezed lemon juice

Preparation info

Makes about
12 ounces

Difficulty
Easy

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

This cheese is similar to Cashew Chèvre, but it’s dressed up with fragrant lemon zest and peppercorns, transforming it into an artisan cheese of the finest quality. Serve it with sliced pears or apples, a baguette, and chilled Pinot Grigio. It also makes a great gift during the winter holidays.

Ingredients

1½ cups Basic Cashew Cheese, cultured for 1 to 2 days (see note)
Grated zest of 1 lemon

Method

Flavor the cheese.

Put the Basic Cashew Cheese, lemon zest and juice, nutritional yeast, and salt in a large bowl. Mix well.
Form the cheese.

Line a small cake pan or similar-sized glass or nonreactive metal mold with cheesecloth or plastic wrap. Sprinkle the peppercorns evenly in the pan, using enough to mostly cover the

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Ingredients

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