This cheese turned out amazingly well. It's quite soft, so it's easy to crumble and spread, the intensity of the pepper shone through and the spring onion gave it a herb aftertaste. The nutritional yeast and lemon adds the cheesy taste, and it tastes better after being refrigerated. You can freeze this too and keep it for months, cashews freeze well and doesn't take long to thaw. It's a wonderful spread for breads and you can even use it as a dip!
Raw Black Pepper Cashew Creme Cheese
1 cup cashews (soaked 6hrs)
1/4 cup water
1 spring onion
1 TBS nutritional yeast
1 TBS lemon juice
1 tsp garlic
1 tsp black peppercorn
pinch of Celtic sea salt
2. Put into a ramekin or circle and refrigerate for a couple of hours