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Vegan Brie

by Merle O'Neal featured in Vegan Cheeses

Ingredients

for 3 servings

  • 1 cup
    raw cashews (130 g)
  • ½ cup
    plain, unsweetened, non-dairy yogurt (120 g)
  • ½ cup
    refined coconut oil, melted (120 mL)
  • 1 teaspoon
    nutritional yeast
  • 1 teaspoon
    salt
  • 1 cup
    water (240 mL)
  • 2 tablespoons
    tapioca flour
  • 1 teaspoon
    agar-agar flakes

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Preparation

  1. Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
  2. Add the boiled cashews, yogurt, coconut oil, nutritional yeast, salt, and water to a blender. Blend until smooth.
  3. Transfer the “brie” mixture to a large bowl, cover with a kitchen towel, and let sit at room temperature, or between 72º-90ºF (22˚-32˚C), for 12-16 hours.
  4. Transfer the mixture to a large saucepan over medium-high heat and add tapioca flour and agar agar flakes. Cook, whisking constantly, until the mixture is thick and pulls away from the sides of the pan, about 5 minutes.
  5. Line an 8-inch (20-cm) round baking dish with cheesecloth and pour in the hot cheese mixture. Cover with the cheesecloth. Let cool in the refrigerator until firm, 4-8 hours.
  6. Remove the cheesecloth. Eat right away or place the cheese on a wire rack and refrigerate for up to 36 hours (cheese will become drier the longer it waits).
  7. Store in the refrigerator for up to 4 days.
  8. Enjoy!
 

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