Cashew Cheese Au Poivre

By Chef:  Chad Sarno
Posted: November 22, 2010


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An authentic take on a French inspired recipe for soft, spreadable cheese. Made with cashews, perfectly seasoned, and crusted with coarse salt and peppercorns. Delicious with dehydrated breads, crackers and crisps (Crisp Lavash recipe also included).


Cashew Cheese

  • 2 c cashews soaked 12-14 hours
  • ¾ teaspoon *New Chapter Probiotics dissolved in 1 cup warm filtered water, or 1 cup fresh rejuvelac
  • 2 T nutritional yeast, small flake
  • ½ T onion powder
  • ¼ t fresh powdered nutmeg
  • 1 ½ t sea salt

Crusted with:

  • 3 T Combination of equal parts coarsely crushed peppercorns (white, green, pink, black, Szechuan) *
  • ½ T course sea salt


  • Aged balsamic, to drizzle on plate
  • Crispy lavash (see recipe)
  • Organic extra virgin olive oil for drizzle on plate

Crisp Lavash

  • 1 c golden flax ground into powder
  • ½ c almond flour, fine
  • 3 c red bell peppers, seeded and chopped
  • 2 c yellow bell pepper, seeded and chopped
  • 2 T onion powder
  • 1 T cumin seed ground
  • 1 T dried oregano
  • 1 T course chile dried
  • 1 ½ T sea salt


1. In highspeed blender, blend the soaked cashews with probiotics and luke warm water, or rejuvelac, until smooth. Allow to sit in glass bowl covered with towel in warm place for 14-16 hours to culture.

2. When finished culturing handmix in the remaining cheese ingredients; nutritional yeast, onion powder, fresh nutmeg and sea salt.

3. In small spring form pan, press the cashew cheese firmly into pan. Allow to chill for 1-2 hours to firm up. While still in the pan, sprinkle the peppercorn and course salts on top, creating an even crust, press slightly.

4. To Serve: unlatch pan, remove cheese, and using a cheese slicer, or thin knife slice desired wedge per serving. Garnish plate with a drizzle of aged balsamic and organic olive oil. Serve with a small pile of crispy lavash or your favorite crisps.

Lavish Crisps

1. In food processor, process all vegetables and spices in batches until smooth.

2. Stir in the ground flax and almond flour, until thorough. Salt to taste.

3. On dehydrator teflex sheets, spread cracker batter evenly about ¼ inch thick. Score with rubber spatula to desired size and dehydrate at 110 degrees for 12-14 hours.

Tip: Half ways through I recommend flipping the crackers onto the screen and off of teflex halfway thorough drying process. Store in air tight container.