Fromage Poivré D'Anarcadier

Cashew Cheese

  2 cups presoaked cashews (at least 12 hours)

  4 capsules Acidophilus & Bifidus dissolved

   in 1 cup warm filtered water

  2 tablespoons Nutritional Yeast

  1 tablespoon Savory Magic

  2 teaspoons onion powder

  1½ teaspoons sea salt

  1 teaspoon garlic powder

Crust

  Course ground pepper blend (black, white, pink, 

   green)

  1½ teaspoons course ground sea salt

In a blender, place the cashews (drained) and Acidophilus mixture, and mix at high speed until it has the consistency of thick cream.

Empty the contents of the blender into a glass bowl and allow it to sit overnight.

Oil a small spring form pan and sprinkle the bottom with the course ground pepper and about 1/3 of the course ground sea salt. Empty the cultured cashew mixture into the spring form pan, sprinkle the top with some more ground pepper and salt and refrigerate for several hours. When set, unlatch the pan and sprinkle the sides with ground pepper and remaining salt.

Delicious served with Crackers De La Mer

Serves 6-10

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