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Cashew Cheese Au Poivre simply means a heavily peppered (coated) cheese.
Last week I saw this recipe for the Cashew Cheese Au Poivre on Chad Sarno web-site. I was lured in by the peppercorns, which I find so beautiful for some reason. His picture showed the cheese freestanding as though it was a hard cheese. I followed his directions but needless to say, mine turned out with a cream cheese consistency. Thankfully that didn’t effect the flavor, because it was delicious.
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; by using probiotics, which takes 14+ hours to make, or by using rejuvelac which is made from sprouted grains and takes 24-48 hours, or even lemon juice if you are in a real pinch for time. These techniques give the “cheese” that tangy fermented flavor.
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.
Yields about 2 cups