Brie Cheeze Vegan
Indulge in the creamy decadence of this Vegan Brie Cheeze, a plant-based twist on the classic French delicacy. Crafted from raw cashews and enriched with coconut cream, nutritional yeast, and a hint of tangy apple cider vinegar, this recipe delivers a velvety texture and complex flavor profile that’s perfect for cheese enthusiasts. Thickened with kappa carrageenan, it effortlessly achieves the luscious, sliceable consistency of traditional brie, making it ideal for a sophisticated vegan charcuterie board or as the star of a cozy wine night. Ready in under 30 minutes of active cooking time and chilled to perfection, this dairy-free cheese sets beautifully in a mold for an authentic presentation. Whether paired with fresh fruit, crackers, or crusty bread, this elegant cheese alternative is sure to impress vegans and non-vegans alike.
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Recipe Information
Ingredients
- 1.5 cups Raw cashews
- 0.5 cup Coconut cream
- 2 tablespoons Nutritional yeast
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Lemon juice
- 0.5 teaspoon Garlic powder
- 1 tablespoon White miso paste
- 1 teaspoon Salt
- 1 tablespoon Kappa carrageenan
- 0.5 cup Water
Instructions
Soak the raw cashews in hot water for 30 minutes to soften them, then drain and rinse thoroughly.
Add the soaked cashews to a high-speed blender along with the coconut cream, nutritional yeast, apple cider vinegar, lemon juice, garlic powder, white miso paste, and salt.
Blend on high until the mixture is completely smooth and creamy. Scrape down the sides of the blender as necessary.
Transfer the cashew mixture to a small saucepan and place over low heat.
In a separate small bowl, whisk the kappa carrageenan with the water until dissolved. Pour the mixture into the saucepan with the cashew mixture.
Cook the blended mixture over medium-low heat, whisking constantly, until it thickens and begins to form a stretchable, gooey cheesy consistency. This usually takes about 5-7 minutes.
Quickly transfer the mixture into a round mold, ramekin, or bowl lined with parchment paper for easier removal.
Smooth out the top with a spatula and let the cheese set at room temperature for about 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
Once hardened, gently remove the vegan brie from the mold. Serve chilled or slightly softened at room temperature.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 9.5 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 217 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
