Vegan Brie Recipe By Tasty
VEGAN BRIE RECIPE BY TASTY
Here's what you need: raw cashews, plain, unsweetened, non-dairy yogurt, refined coconut oil, nutritional yeast, salt, water, tapioca flour, agar-agar flakes
Provided by Merle O'Neal
Yield 3 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 535 calories, Carbohydrate 16 grams, Fat 49 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
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- To blend the cheese: Add all of the ingredients above EXCEPT the agar powder and tapioca starch and blend it all up until smooth and taste it. Make sure you like the flavor, because it’s pretty much going to taste that way once it’s solidified. Now is the time to add more lemon, more miso, more salt--anything you think it needs. You could get fancy here and add things to flavor it differently too, like smoked paprika for a smoky and somewhat pink / red brie, for example. Blend it all up again and taste it again if you made any changes.
- Now add the agar and tapioca and blend until smooth again, then pour the contents of the blender into a small to medium non-stick saucepan. Make sure to use a spatula to get all that cheesy goodness out of the blender!
- To cook the cheese: Heat the pan over medium high heat until it starts to curdle. This should take only a few minutes. Stir it constantly with a strong spatula or wooden spoon. Turn the heat down to medium for the last few minutes of cooking, which is now--once it starts to curdle it will only be a few minutes before the cheese is ready to go in the mould.
- As your stir, the curdled cheese will transform into a glossy, thick, playdough light consistency. It will start to pull away from the pan very noticeably.
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