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Brie is a type of soft cheese that is pale in color. Au Poivre simply means a heavily peppered (coated) cheese. So basically, what I am presenting to you is a pepper crusted, cultured cashew cheese that is pale in color. It is 100% raw, vegan, and cultured.
If you are new to making raw cheeses, well I guess I should say raw “cheeses” and let me clarify, it is not the typical dairy cheese that you may be use to. Most raw “cheeses” are nut-based and vegan.
There are a few ways to create the cheese flavor. First off, and by far my favorite way is by using probiotics. It can take anywhere between 8-48 hours for it to culture. The reason that I quoted such a large time span is because it all depends on how warm the ambient air is and how strong you like the tangy-cheesy flavor.
Another way to boost the health benefits is through rejuvelac. It is made from sprouted grains and the process just to make that takes 24-48 hours. Then you still have the culturing time of the cheese.
If you are in a real pinch, lemon juice can be used. It won’t offer up the nutritional boost that probiotics or rejuvelac offer, but it will give a slight sharpness to the overall flavor of the recipe.
The addition of nutritional yeast, also helps to give it that “cheesy” flavor. All of them can be quite delicious and if you are new to making raw “cheeses”, I encourage you to give them a try. They may seem intimidating at first glance, but in reality they are very easy to make. For more ideas, textures and flavors, be sure to check out some other recipes that I have posted here. Recipe inspired by Chad Sarno. I hope you enjoy this recipe. Many blessings, amie sue
Yields about 2 cups
Creating a rind (optional)