Crusted Peppercorn Cashew Cheese Recipe

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Crusted Peppercorn Cashew Cheese
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Ingredients
18
Count
Nutrition
1283
Calories
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Ingredients:

Directions:

  1. To make Rejuvelac: Day 1 - 3
  2. In the evening, place the wheat or rye berries in a sprouting jar and fill the jar with water. Let stand overnight.
  3. The next morning, drain the berries and spread them on a sprouting rack (a plastic or glass rectangular container lined with wet paper towels can be substituted).
  4. Leave them to sprout for 1 to 2 days, rinsing them 3 times a day.
  5. They are ready when 1/4 -inch tails have emerged.
  6. Place the sprouts in a wide container with at least 3 inch high sides and add 4 cups filtered water.
  7. Let stand in a warm spot for 12 to 14 hours, or until the liquid smells slightly fermented.
  8. Strain off the liquid (this is the Rejuvelac) into a clean jar.
  9. Use immediately, or cover tightly and store in the refrigerator for up to 5 days.
  10. The same sprouts may be used 3 more times to make additional Rejuvelac.
  11. Can also purchase Rejuvelac.
  12. To make Cashew Cheese: Day 4 - Day 5
  13. In a high-speed blender or juicer with the blank plate in place, process the cashews until smooth.
  14. Transfer to a bowl and stir in the Rejuvelac and salt, mixing well.
  15. Line a sieve with a double thickness of cheesecloth and place over a bow. Transfer the mixture to the sieve, drape the cheesecloth over the top, and leave in a warm place to ripen for 12 hours.
  16. Remove the cheese from the cloth-lined sieve.
  17. Shape the mixture into a round, place in a covered container, and refrigerate for at least 24 hours, or until it firms up. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.
  18. To make the Smoked Almonds- Also Day 4 - 5:
  19. Drain the almonds, place in a bowl, and toss with the smoked salt. Spread the almonds on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105 degrees F for 24 hours, or until crisp. Remove the almonds from the dehydrator, quarter 4 almonds lengthwise, and coarsely chop 8 almonds. Reserve the remaining almonds for another use.
  20. To prepare the cheese - Day 6:
  21. Press the Cashew Cheese into a ring mold 5 inches in diameter and 1 inch deep. Combine all the peppercorns in a bowl, stir well, and then sprinkle the peppercorn mix onto the top of the cheese. Cover and refrigerate for 1 hour.
  22. Carefully remove the cheese from the mold and cut into 4 wedges.
  23. Assembly:
  24. Place a wedge of the peppercorn-crusted cheese on each plate.
  25. Arrange one-fourth of the honeycomb pieces, dried apricots, and Smoked almonds in a line down the plate.
  26. Spoon one teaspoon of the vinegar around the honeycomb pieces, apricots and almonds. Sprinkle with 2 teaspoons of the thyme sprouts and salt to taste.
  27. Wine Notes: pair with scented Chenin Blanc from the Loire Valley or Savennieres made by Nicolas Joly.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1283.25 Kcal (5373 kJ)
Calories from fat 678.22 Kcal
% Daily Value*
Total Fat 75.36g 116%
Cholesterol 1.62mg 1%
Sodium 161.85mg 7%
Potassium 758.06mg 16%
Total Carbs 46.63g 16%
Sugars 19.08g 76%
Dietary Fiber 5.21g 21%
Protein 21.53g 43%
Vitamin C 1mg 2%
Iron 27mg 150%
Calcium 81.8mg 8%
Amount Per 100 g
Calories 740.73 Kcal (3101 kJ)
Calories from fat 391.49 Kcal
% Daily Value*
Total Fat 43.5g 116%
Cholesterol 0.93mg 1%
Sodium 93.42mg 7%
Potassium 437.57mg 16%
Total Carbs 26.92g 16%
Sugars 11.01g 76%
Dietary Fiber 3.01g 21%
Protein 12.43g 43%
Vitamin C 0.6mg 2%
Iron 15.6mg 150%
Calcium 47.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.1
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Total Fat

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