14 Servings 35 min Cook
3/4 Cup Cashew Nuts
6 Tbsp Canola Oil
1/4 Cup Lemon Juice
1 Tbsp Sesame Butter
1 1/4 Tsp Salt
2 Tbsp Water
Place cashews in large bowl; cover with 3 inches water.
Soak overnight.
Drain liquid, rinse cashews under cold water, and drain again
Move cashews to a food processor.
Purée cashews, oil, lemon juice, tahini, salt, and 2 tbsp water in food processor 6 minutes, or until smooth and creamy
Place a large strainer over a bowl and line with triple layer of cheesecloth.
Spoon cashew mixture into cheesecloth.
Fold sides of cloth over cheese, and form into 6-inch-long oval loaf.
Twist ends of cloth and secure with rubber bands.
Set in strainer over bowl, and let stand 12 hours at room temperature.
Discard excess liquid.
Chill
Preheat oven to 200 degrees F.
Line a baking sheet with parchment paper.
Unwrap cheese, and scrape into 7-inch-long log on cheesecloth.
Rewrap, and twist ends to secure.
Place on prepared baking sheet.
Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally.
Cool, and chill.
Unwrap cheese.
Sprinkle with peppercorns, pressing to adhere.
Enjoy!
