This vegan brie is so good, it’s higher than the true factor! It’s received a wealthy, creamy texture and a great deal of taste. Serve it with fruit and crackers for a scrumptious appetizer.
We love making vegan cheese recipes and this vegan brie is our new favourite! We simply can’t get sufficient of it.
It’s so wealthy and creamy and loaded with taste. And in truth, that is what makes it ‘higher than the true factor’ as a result of common dairy-based brie cheese is definitely VERY bland.
This manages to style like brie, however with HEAPS extra taste. So a side-by-side comparability accomplished by associates had this vegan brie declared the winner by a landslide!
It’s very comparable in seems to be and methodology to our vegan camembert, however the taste notes are very totally different. Brie is barely milder than camembert with salty, umami flavors coming by.
For easier and scrumptious vegan cheese recipes (which are nice as appetizers) additionally try our vegan queso and vegan cheese ball.
Substances You’ll Want:
Ingredient Notes
- Dietary yeast – provides to the tacky taste. In the event you’re not a fan of dietary yeast, you possibly can depart it out, however it’s extremely really helpful.
- Vegetable inventory – or vegetable broth are interchangeable.
- Uncooked cashews – are soaked for 1 hour in sizzling water.
- White Miso paste – white miso paste (typically not really white in any respect in colour) works splendidly however you may also use crimson or brown miso paste.
How To Make Vegan Brie
You can see full directions and measurements within the recipe card on the backside of the submit. It is a abstract of the method to go together with the method images.
- Add uncooked cashews to a bowl. Pour boiling sizzling water from the kettle excessive and depart them to soak for 1 hour.
- After 1 hour, drain and rinse the cashews.
- Add the soaked cashews, lemon juice, dietary yeast, miso paste, salt and vegetable inventory to the blender jug and mix till very clean.
- Line two oven-safe ramekins (~3 inches spherical, 2.5 inches deep) with parchment paper. Safe the parchment paper in place with a rubber band (take away it earlier than baking). This makes it a lot simpler whenever you pour within the brie.
- Divide the vegan brie between the 2 ready ramekins.
- Bake at 350°F (180°C) for half-hour.
- Let it cool at room temperature till cooled after which switch to the fridge to sit back fully earlier than eradicating from the ramekins.
- Serve with fruit and crackers for an exquisite appetizer.
Recipe Ideas
Blender or meals processor. We love making cheeses in our excessive pace Vitamix blender. Nevertheless, in the event you don’t have a excessive pace blender, it may be difficult to get it blended correctly. If that is so then I’ve excellent news as a result of it additionally works nice in a meals processor. It could actually appear as if it’s just a little extra grainy however as soon as baked and so forth, you don’t know the distinction.
Ramekin sizes. The precise sizes of your ramekins aren’t vital. If in case you have one greater ramekin (5-6 inches) then you definately’ll simply get one greater spherical of cheese as a substitute of the 2 smaller ones that we received.
Serving. This vegan brie pairs very nicely with crimson grapes, strawberries and figs. We adore it on a cracker with some fig jam!
Storing and Freezing
Retailer your brie in a coated container within the fridge for as much as 7 days. It is usually freezer pleasant for as much as 3 months. Let it thaw within the fridge in a single day after which function regular.
Extra Vegan Cheese
- Vegan Mozzarella
- Vegan Cottage Cheese
- Vegan Cream Cheese
- Vegan Cheddar Cheese
- Sliceable Cashew Cheese
- Vegan Feta
Did you make this recipe? Remember to depart a remark and ranking beneath!
Vegan Brie
This vegan brie is so good, it is higher than the true factor! It is received a wealthy, creamy texture and a great deal of taste. Serve it with fruit and crackers for a scrumptious appetizer.
Servings: 8
Energy: 102kcal
Forestall your display from going darkish
Directions
-
Add uncooked cashews to a bowl. Pour boiling sizzling water from the kettle excessive and depart them to soak for 1 hour.
-
After 1 hour, drain and rinse the cashews.
-
Preheat the oven to 350°F (180°C).
-
Add the soaked cashews, lemon juice, dietary yeast, miso paste, salt and vegetable inventory to the blender jug and mix till very clean.
-
Line two oven-safe ramekins (~3 inches spherical, 2.5 inches deep) with parchment paper. Safe the parchment paper in place with a rubber band (take away it earlier than baking).
-
Divide the vegan brie between the 2 ready ramekins.
-
Bake for half-hour.
-
Allow them to cool at room temperature till cooled after which switch to the fridge to sit back fully earlier than eradicating from the ramekins.
-
Serve with fruit and crackers for an exquisite appetizer.
Notes
- Dietary yeast – provides to the tacky taste. In the event you’re not a fan of dietary yeast, you possibly can depart it out, however it’s extremely really helpful.
- White Miso paste – white miso paste (typically not really white in any respect in colour) works splendidly however you may also use crimson or brown miso paste.
- Blender or meals processor. In the event you don’t have blender then this additionally works nice in a meals processor. It could actually appear as if it’s just a little extra grainy however as soon as baked and so forth, you don’t know the distinction.
- Ramekin sizes. The precise sizes of your ramekins aren’t vital. If in case you have one greater ramekin (5-6 inches) then you definately’ll simply get one greater spherical of cheese as a substitute of the 2 smaller ones that we received.
- Serving. This vegan brie pairs very nicely with crimson grapes, strawberries and figs. We adore it on crackers with fig jam.
- Storing and Freezing: Retailer your brie in a coated container within the fridge for as much as 7 days. It is usually freezer pleasant for as much as 3 months. Let it thaw within the fridge in a single day after which function regular.
Vitamin
Serving: 1Serving | Energy: 102kcal | Carbohydrates: 7g | Protein: 4g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Sodium: 292mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
