Brie Cheeze Vegan Recipes

BRIE CHEEZE (VEGAN)

Brie Cheeze (Vegan) image

This is a creamy cheez, delicious on crackers, sandwiches, great as a snack or dessert served with fresh crisp fruit, such as Asian pears. Try it as a pizza topping! Adapted from the Ultimate Uncheese Cookbook by Jo Stepaniak.

Provided by Sharon123

Categories Lunch/Snacks

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 12

Ingredients

1 -2 tablespoon wheat germ or 1/3 cup toasted sliced almonds
1 1/2 cups water or 1 1/2 cups soymilk
3 tablespoons agar-agar flakes or 1 tablespoon agar, powder
1/2 cup chopped raw cashews
1/2 cup crumbled firm silken tofu
1/4 cup nutritional yeast flakes
1/4 cup fresh lemon juice
2 tablespoons sesame tahini
1 1/2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground dill seeds or 1/8 teaspoon ground coriander

Steps:

Lightly oil a 2 1/2 cup round, shallow mold, pie plate, or single layer round cake pan and dust it with the wheat germ or sprinkle the bottom with the toasted sliced almonds, spreading them as evenly as possible. Set aside.
Combine the water and agar in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring often, until dissolved, about 5-10 minutes.
Move to a food processor or blender and add the remaining ingredients. Process several minutes until completely smooth, scraping down the sides as necessary.
Pour into the oiled container. Cool uncovered in the refrigerator. When completely cool, cover and chill a few hours or overnight.
To serve, turn out by inverting the mold onto a large round plate(the wheat germ or almond coated side will now be on top) and slice into wedges.
Store leftovers covered in the fridge. This will keep 5-7 days. Enjoy!

Nutrition Facts : Calories 305, Fat 19.7, SaturatedFat 3.5, Sodium 957.4, Carbohydrate 24.4, Fiber 6.6, Sugar 2.5, Protein 14.7

VEGAN BRIE RECIPE BY TASTY

Vegan Brie Recipe by Tasty image

Here's what you need: raw cashews, plain, unsweetened, non-dairy yogurt, refined coconut oil, nutritional yeast, salt, water, tapioca flour, agar-agar flakes

Provided by Merle O'Neal

Yield 3 servings

Number Of Ingredients 8

Ingredients

1 cup raw cashews
½ cup plain, unsweetened, non-dairy yogurt
½ cup refined coconut oil, melted
1 teaspoon nutritional yeast
1 teaspoon salt
1 cup water
2 tablespoons tapioca flour
1 teaspoon agar-agar flakes

Steps:

Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
Add the boiled cashews, yogurt, coconut oil, nutritional yeast, salt, and water to a blender. Blend until smooth.
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.
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.
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.
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).
Store in the refrigerator for up to 4 days.
Enjoy!

Nutrition Facts : Calories 535 calories, Carbohydrate 16 grams, Fat 49 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams

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