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Brie Au Poivre (raw, vegan, gluten-free, cultured)

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Brie-Au-Poivre-featureBrie 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.

Creating that cheesy tang

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


Add ins:

  • 2 ½ Tbsp nutritional yeast
  • 1 Tbsp onion powder
  • ¼ tsp fresh powdered nutmeg
  • 1 ½ tsp Himalayan pink salt
  • ¼ tsp white pepper

Crusted with:

  • 3 Tbsp crushed pink peppercorns


  1. In high-speed blender, blend the soaked cashews with probiotics and luke warm water until smooth.  Depending on the blender, this can take up to 4 minutes.
  2. Place into a glass bowl and cover with a towel.
    • Allow it to rest at room temperature for 14-16 hours to culture.
    • If you don’t want a strong fermenting flavor, stop it around 8 hours.   You have the ultimate control.
  3. After it is through culturing, hand mix in the nutritional yeast, onion powder, nutmeg, sea salt, and white pepper.
  4. After placing in a container cover the top  with the crushed peppercorns.
  5. Cover and store in the fridge.
  6. By keeping the cheese in the fridge, it will slow down the culturing phase.

Creating a rind (optional)

  1. Transfer the “cheese” to a ring mold or the ring of a Springform pan,  lining the base with plastic.
  2. Place the mold in the freezer for several hours so it sets up nice and firm.
  3. Carefully remove the cheese from the mold and place on a non-stick sheet. Coat with cracked peppercorns
  4. Dehydrate for 1 hour at 145 degrees (F), then reduce the heat to 115 degrees (F) and continue to dry for up to 24 hours.
  5. This process will cause a rind to develop around the edges but the cheese within will remain soft.
  6. Once done, enjoy!   There should be a nice rind on the outside and creamy “cheese” on the inside.
  7. Store in an airtight container in the fridge for approximately 7 days.  The “cheese” will continue to culture but once chilled it slows down considerably.


21 thoughts on “Brie Au Poivre (raw, vegan, gluten-free, cultured)

  1. Beth says:

    This looks delicious. I can’t wait to try it.

  2. Christa says:

    This looks fantastic! I can’t wait to try it. Your site is beautiful. I’m so glad I stumbled upon it today. You have a new subscriber and I will be bringing friends!

    • amie-sue says:

      Good evening Christa, I am glad that you stumbled upon my site as well. :) And thank you for sharing it with others. I hope that you find great inspiration throughout it and if you have any questions never hesitate to ask. Have a blessed evening, amie sue

  3. Cherie says:

    Aime, I made this cheese 2 days ago and put it in the fridge after it fermented for about 12 hours, but it is still more like a heavy cream than a spreadable cream cheese. The taste is very good, but it’s not thickening up and just runs off my bagel! Is there something I could add to it to help it thicken, like coconut oil? I know that is adding more fat, but would that help without taking away from the flavor?

    • amie-sue says:

      Hello Cherie,

      Hmm, I wonder why it is so runny? Did you drain the cashews really well? You can either try the coconut oil or a little psyllium husk (powdered). Even ground chai seeds. With any of them, use small amounts and build up. I hope this helps, amie sue

      • Cherie says:

        Well, my daughter thought it tasted just like sour cream so that’s how we’ve been using it! It’s delicious on tacos or as a dip with chips. I will be sure to drain cashews better next time!! Thank you

    • Steve says:

      One of the problems with making cashew cream (for cheese, or as raw vegan whipped cream substitute) is that you have to add water to make it smooth. Adding as little water as possible helps, but sometimes to blend or process is smooth, you have to add more water (or liquid) than you’d like.

      But the solution is easy — dry it out. If you have a dehydrator, just dehydrate it for a few hours. Or spread it on a cookie sheet and leave it in the sun. Or in your oven at the lowest possible temperature.

      This way you can get exactly the consistency you want.

  4. martha says:

    hi Amie can i use arrow root powder to thicken too.

    • amie-sue says:

      Hello Martha, I don’t use arrow root so I can’t say for sure how it would come out. I find this recipe is be perfect in texture but there are many ways to make it to your liking. Sam suggested an idea to thicken it… read above in comments. :) amie sue

  5. Ginny Napier says:

    I love your recipes. I’m going to the health food store today to get some ingredients. Do you have a book?

  6. marcia says:

    i think irish moss will give is a soft texture

    • amie-sue says:

      Good day Marcia,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      I do too. Did you give it a try? I would to hear your experience. Have a blessed weekend, amie sue

  7. caitln says:

    Hi Amie sue,

    Would it still be beneficial health wise (gut friendly) to only ferment the cashews for 4 hours? I don’t want a strong fermented flavour but i still want a probiotic rich spread. Thank you in advance :)

    • amie-sue says:

      Hello Caitin,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      To answer your question… you will still get the benefit of the probiotic within just four hours of culturing… just as you get the benefit when swallowing the probiotic in pill form… but it increase the longer it ferments. You can stop the fermentation at any time, creating a tailored taste for your taste buds. :) I hope this helps and encourages you. Keep me posted how it goes. Blessings, amie sue

  8. Sherri says:

    For the probiotic powder, could you just open up some pills to add? I didn’t want to spend so much money just buying one thing here and one thing there just to use it for one recipe. Thanks.

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