Black-Pepper–Coated Cashew Cream Cheese

Add cashews, cashew milk, lemon juice, vinegar, salt, nutritional yeast, and miso to a high-speed blender.

Blend 2–3 minutes, scraping as needed, until silky smooth.
You’re aiming for cream-cheese thickness, not a sauce.

(Optional, but recommended)
Melt the coconut oil or cacao butter gently and blend it in while warm.
This gives a more traditional cream-cheese body, especially when chilled.

You want it:

• Slightly over-salted
• Brighter than you think (tang mellows in the fridge)

Add more lemon or salt if needed.

Transfer to a bowl or ramekin, smooth the top, and refrigerate 4–6 hours (overnight is ideal).

For a log or wheel:

• Line a small bowl with parchment
• Spoon in the mixture
• Chill until firm, then unmold

Mix cracked black pepper and flaky salt on a plate.

Roll or press the chilled cream cheese gently into the mixture until evenly coated.

Let the coated cheese rest in the fridge 30–60 minutes so the pepper blooms into the surface.