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!
recipe originally published June 4, 2017
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Dairy Free Brie
This vegan brie is THE STAR of the cheese board.
You all know how I love a snack tray – cheese platter – dinner of appetizers kind of thing. I also love to entertain – from the fancy party to the casual “stop by before the movie” or “come over after work for a snack and a seat in the sunshine…”
I like to assemble snack platters for any and all occasions, and they are super easy to create, with a mix of homemade cheeses, dips, and jams combined with store bought fillers like nuts, dried fruits, olives and my favorite, cornichons.
Pour some crisp cool white wine, and you. are. set.
How to make vegan brie
While this vegan brie is an easy recipe, it does require some inactive time and dehydration. Since I am always up for adventure, I dug through the pantry and unearthed my dehydrator, and let the camembert have a nap in there.
Now that I have made this particular recipe twice (it is that good), I will say that you might be able to have this ‘set’ in the refrigerator if that is what you’d prefer, or if you do not have a dehydrator. If you don’t have a dehydrator, you can also proof the brie in the oven, on the lowest temperature. (I have proofed this in my oven at 80 °F, and also on the lowest temperature of 140 °F on the ‘warm’ setting.)
The flavor may not be as deep, and the texture may be different, but it works. It is more of a cream cheese consistency.
A delightfully decadent creamy cheese.
Both of these cheeses were great with my Salt and Vinegar Crackers…
Storage suggestion – low long does vegan brie last?
I recommend using this vegan brie within the week, for best flavor and freshness.
Refrigerate your vegan cheese in a container with an airtight lid.
More dairy free cheese recipes
- Vegan Goat Cheese
- Vegan Boursin
- Soy Free Cream Cheese
- Classic Cheese Ball
- Melty Pizza Dip
- New York Cheesecake
This Cheese Is Nuts isn’t simply a cheese book – it also includes recipes using the cheeses, and other recipes for crackers, kitchen staples (crème fraîche, yogurt, and sour cream, anyone?) and delectable desserts.
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- 2 cups raw cashews
- 2 tablespoons unrefined coconut oil, plus more for greasing the pan
- 3/4 cup aquafaba (liquid from canned garbanzo beans)
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon white truffle oil
- Easy Pre-Prep: Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.
- Lightly oil a 4 x 2-inch pan with coconut oil.
- Drain the cashews. In the pitcher of a Vitamix, place the cashews, aquafaba, salt, coconut oil, and truffle oil.
- Process first on medium speed, using the plunger to evenly distribute the mixture.
- Gradually increase the speed, stopping intermittently to redistribute the mixture until the it is smooth.
- Transfer the mixture to the prepared pan and smooth out the top with a rubber spatula. and cover with a round of parchment paper cut to fit the pan.
- Dehydrate for 24 hours at 90 degrees. Transfer to the refrigerator for 24 hours.
- Run a sharp knife around the edges of the mold. Turn the cheese out onto a cutting board and remove the sides.
- Using the wide flat side of a large knife, run the flat edge under the metal round, pressing upwards to separate the round from the cheese.
- Smooth the cheese surfaces with rubber spatula. If desired, place in a humidifier for 1 to 3 weeks. Rub fine sea salt over your cheese after a few days and then repeat every few days or so to prevent black mold from appearing.
Amount Per Serving: Calories: 188Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 136mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 6g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
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