Versatile and Vegan Brie
A homemade healthy Brie that’ll leave you craving for more!
Brie is a soft mild cheese, that gets its name from the region in France where it was created. It’s great on a cheese platter, makes for an amazing appetizer and is likewise a perfect dessert cheese. The traditional buttery-soft French cheese is transformed into a delicious vegan version that’s ready to be stuffed into a warm baguette. Or what about wrapped inside a puff pastry with raspberry jam? This recipe might take some time, but most of it is waiting. Luckily you can make ahead, or even freeze.
What’s more, since it pairs well along with Champagne, a hearty stout or a light Pinot Noir or a dry Riesling and resonates well along with fresh apple cider, why not try it along with a vegan wine or beer to make it an all vegan treat!
Indulge yourself along with this lighter plant-based Brie cheese topped along with nuts or along with a homemade sour cherry compote or simply along with pears or apples. This healthier version is a great way to satisfy those cravings along with a healthy dose of natural saturated fats from the coconut oil. Saturated fats not only increase good cholesterol but they likewise convert bad cholesterol into good .
This awesome vegan treat is so versatile you can enjoy this rich creamy cheese by itself, or use it as a stuffing in bell peppers and poblano peppers or whatever else you prefer or simply melt it a tad bit to make a decadent gooey delicious treat.
A creamy crowd-pleaser anyone?
Ingredients you’ll need for this recipe:
Prep: 9 minutes
Soak: 3 hours
Cook: 7 minutes
Rest: 2 days, 16 hours
Servings: about 16, one 6-inch round
1 cup raw cashews, soaked in water for 3 hours, drained
1 cup water
½ cup plain unsweetened soy yogurt
½ cup refined coconut oil
1 teaspoon nutritional yeast
1 ¼ teaspoons sea salt
2 tablespoons tapioca flour or starch
1 teaspoon agar agar powder or flakes
1. Combine cashews, water, yogurt, coconut oil, nutritional yeast and 1 teaspoon salt in a blender; process until smooth. Transfer mixture into a large bowl, cover along with a towel. Let sit at room temperature, 24-36 hours.
2. Pour mixture into a medium saucepan. Whisk in tapioca flour and agar; heat over medium heat, stirring frequently. Cook until mixture is thick and pulls away from the adverse of the pan, about 5 minutes.
3. Line a 6-inch cake pan along with cheesecloth; pour in hot cheese mixture. Spread mixture evenly; cover along with cheesecloth. Let cool in a refrigerator until firm, 4 hours. The inside will still be very soft.
4. Remove cheesecloth. Wet hands; sprinkle them along with remaining 1/4 teaspoon salt. Rub wet salt over cheese. Place cheese on a wire rack; let sit in a cool corner, 24 hours. Flip cheese over; let rest until it appears dry, 12 hours. Wrap in wax paper; store in refrigerator up to 2 weeks. For longer storage, freeze in a sealed plastic bag.
Special Thanks to PeaceLoveVeganFood for posting this. Pictures are from that post.