Vegan Brie

2
1311
Spread the love

“This vegan brie is so good, it’s better than the real thing! It’s got a rich, creamy texture and loads of flavor. Serve it with fruit and crackers for a delicious appetizer”. Alison Andrews

Ingredients

  • 1 cup Raw Cashews (150g)
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Nutritional Yeast
  • 2 Tablespoons White Miso Paste
  • ¼ teaspoon Salt
  • ½ cup Vegetable Stock (120ml) or Vegetable Broth
Instructions
  • Add raw cashews to a bowl. Pour boiling hot water from the kettle over the top and leave them to soak for 1 hour.
  • After 1 hour, drain and rinse the cashews.
  • Preheat the oven to 350°F (180°C). 
  • Add the soaked cashews, lemon juice, nutritional yeast, miso paste, salt and vegetable stock to the blender jug and blend until very smooth.
  • Line two oven-safe ramekins (~3 inches round, 2.5 inches deep) with parchment paper. Secure the parchment paper in place with a rubber band (remove it before baking).
  • Divide the vegan brie between the two prepared ramekins.
  • Bake for 30 minutes.
  • Let them cool at room temperature until cooled and then transfer to the fridge to chill completely before removing from the ramekins.
  • Serve with fruit and crackers for a wonderful appetizer.

Notes

  1. Nutritional yeast – adds to the cheesy flavor. If you’re not a fan of nutritional yeast, you can leave it out, but it is highly recommended.
  2. White Miso paste – white miso paste (often not actually white at all in color) works wonderfully but you can also use red or brown miso paste.
  3. Blender or food processor. If you don’t have a good blender then this also works great in a food processor. It can seem as if it’s a little more grainy but once baked etc, you don’t know the difference.
  4. Ramekin sizes. The exact sizes of your ramekins aren’t important. If you have one bigger ramekin (5-6 inches) then you’ll just get one bigger round of cheese instead of the two smaller ones that we got.
  5. Serving. This vegan brie pairs very well with red grapes, strawberries and figs. We love it on crackers with fig jam.
  6. Storing and Freezing: Store your brie in a covered container in the fridge for up to 7 days. It is also freezer friendly for up to 3 months. Let it thaw in the fridge overnight and then serve as usual.

Nutrition

Serving: 1Serving | Calories: 102kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 292mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

2 COMMENTS

  1. Thank you, I’ve recently been looking for info about this subject for ages and yours is the greatest I have discovered so far. But, what about the bottom line? Are you sure about the source?

  2. Thanks for the points shared in your blog. Something also important I would like to express is that weight reduction is not exactly about going on a dietary fad and trying to shed as much weight as you can in a couple of days. The most effective way to shed pounds is by taking it slowly and right after some basic ideas which can enable you to make the most from the attempt to lose weight. You may recognize and already be following a few of these tips, however reinforcing knowledge never does any damage.

Comments are closed.