Brie Cheeze Vegan Recipes

Steps:

• 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.
• Enjoy!

Steps:

• 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!