Cashew Chevre with Lemon Zest and Peppercorns

Cashew Chevre with Lemon Zest and Peppercorns
Vegan; Makes 12 oz

This recipe was the first one I made, I let the basic cashew cheese culture for about 24 hours. The note for this recipe is not to let the basic cashew cheese get too tangy. I made this recipe into a cheese ball, but you can use a mold or even a cake pan.

1 1/2 cups Basic Cashew Cheese, cultured for 1 to 2 days
Grated zest of 1 lemon
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon nutritional yeast
1/2 teaspoon salt
2 to 3 Tablespoons fresh cracked black or multicolored peppercorns

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

2. Using plastic wrap: Sprinkle the cracked peppercorns and (I added this part) lemon zest evenly over the plastic wrap. Pack and wrap the cheese. Smooth and shape into a ball, refrigerate for at least 6 hours.

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