A vegan brie cheese recipe? YES. This vegan camembert 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
The Cashew Camembert recipe is from the new book, This Cheese Is Nuts. This incredible plant based resource is from the delightful Julie Piatt – you may remember her from these Ultra Energy Bars.
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.
Did you make this dairy free brie?
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Vegan Brie
marvelously mild plant based cheese, this is a great addition to any appetizer cheese platter!
Ingredients
- 2 cups raw cashews
- 2 tablespoons unrefined coconut oil, plus more for greasing the pan
- ¾ cup aquafaba (liquid from canned garbanzo beans)
- ½ teaspoon Celtic sea salt
- 1 teaspoon white truffle oil
Instructions
- 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.
- Serve.
Nutrition Information:
Yield:
8Serving Size:
1Amount 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.
about Kristina:
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...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Vegan Heaven says
Oh what an amazing recipe! I love making vegan cheese, but I've never thought of using aquafaba!
Alisa Fleming says
I LOVE all of the nut cheese variations you've been whipping up Kristina. I'd never thought to use aquafaba - brilliant!
Linda from Veganosity says
I'm so intrigued! Thanks for the creative recipe, Kristina. I can't wait to try it!
Jenn says
I have this book too, but I have yet to dive into it. I can't wait thought. The Smoked Almond Cheddar was definitely on my list. And now so is this one!! Your platter looks heavenly!
Kristina Sloggett says
that Smoked Almond Cheddar... SO GOOD. and the Banana Cream Pie? making AGAIN this weekend!
Cadry says
This looks right up my alley! Few things please me more than a decked out vegan cheese board.
Kristina Sloggett says
agreed. we love them, even if it is just the two of us.
Jen @ sweetgreenkitchen.com says
Oh man, this looks SO good! I made an almond ricotta a few weeks ago which was amazing and now I'm so excited to try more nut cheeses. I've been eyeing this book, but it sounds like I'll just have to order myself a copy, since banana cream pie - yes! and Japanese miso cheese also sounds amazing to me.
I have one question though about this recipe. I've been avoiding aquafaba since I'm just not so sure if it will react nasty to my digestive system, anybody have any issues out there with this ingredient or does it seem to be okay on the tummy? Would love to hear from anyone who's had experience with aquafaba, thanks!
Kristina Sloggett says
I think you'll love the book, Jen!
about the aquafaba question - I use aquafaba quite frequently with no issues. I haven't heard of any issues, I can ask around with some others I know...
Jen @ sweetgreenkitchen.com says
Thanks! I'll give it a try and hope for the best 🙂
Tammy Murdock says
I am totally fine with aquafaba!
Julie Hasson says
This looks fabulous Kristina! Thanks for sharing! I think I need this book. Also, what is the humidifier that she suggests storing the cheese in?
xoxo
Kristina Sloggett says
you DO need this book, I think. it's funny you ask about the humidifier, because she has an essential equipment list in the book, but it doesn't say anything about a humidifier at all.
for the humidified portion of this recipe, I put the cheese in our wine fridge...
Ginny McMeans says
You have stolen my heart! Thank you for this recipe!
Kristina Sloggett says
you are so welcome, Ginny!
Becky says
WHAT! I have to get my hands on this book! And that cheese tray looks so good! I'll be right over with a bottle of red to go with.
Kristina Sloggett says
ah, YAY! come on over...
Dianne says
I just got this book, too, and I love it! I made this recipe last week, and I was amazed at how yummy it was. It didn't last long! Your cheese looks much nicer than mine – mine was a giant white (yummy) blob.
Kristina Sloggett says
hee! I know, this was our favorite so far (although I am waiting on another cheese to *finish* that I made this weekend... Mmm...