BRIE CHEEZE (VEGAN)
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
Yield 2 1/2 cups
Number Of Ingredients 12
- 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
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
- 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.
Nutrition Facts : Calories 535 calories, Carbohydrate 16 grams, Fat 49 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
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Top Asked Questions
Is brie cheese vegan?a vegan brie cheese recipe? YES. this vegan cheese recipe is a mild cashew cheese with great flavor and texture. a great addition to any appetizer cheese platter!
How to make Brie baked cheese?Preheat the oven to 350°F (180°C). Chop 3 cloves of the garlic and add to a high-speed blender along with the cashews, water, tapioca powder, tahini, nutritional yeast, apple cider vinegar, salt, and miso. Blend on medium-high speed until smooth, about 1 minute. Pour the cheese mixture into a 7½ x 2-inch round brie baking dish.
How do you make vegan cheese?Vegan cheese is only getting better with time! Soak cashews in water for 4-6 hours or 2 hours in hot water. Add melted coconut oil, brown rice flour, and half of the cashews into food processor/high-powered blender. Blend on low until combined.
Is there a dairy-free brie cheese alternative?This decadent dairy-free brie cheese alternative recipe is a sample recipe from Claudia’s cookbook, One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, And Brie-Style Cheeses—Using Nuts, Seeds, and Vegetables. Her base recipe uses mushrooms and pepper, but she provides several options to suit a range of tastes.