Vegan cookbook author Hannah Sunderani has mastered the art of making vegan cheese, which she demonstrates with her decadent recipe for Luxurious Baked Brie. Want to know more about vegan cheese? Hannah Sunderani shares her expertise about vegan cheese.
Creamy Vegan Baked Brie
Tuck into this warming dish with fresh baguette or crackers and a glass of red wine.
Equipment
- 1 7½ x 2-inch round brie baking dish
Ingredients
- 1 cup raw cashews
- 6 cloves garlic divided 1½ cups water
- ¼ cup tapioca powder
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- 1 tbsp + 1 teaspoon apple cider vinegar
- 1½ tbsp teapsoons fine sea salt 1 teaspoon white miso
- 1 tsp white miso
- 1 tbsp fresh thyme leaves
Instructions
- Place the cashews in a small bowl and add boiling water to cover. Soak for 1 hour, then drain. (Alternatively, soak the cashews in room-temperature water to cover for at least 6 hours or overnight, then drain.)
- Preheat the oven to 350°F (180°C).
- Chop 3 cloves of the garlic and add to a high-speed blender along with the cashews, water, tapioca powder, tahini, nutritional yeast, apple cider vinegar, salt, and miso. Blend on medium-high speed until smooth, about 1 minute.
- Pour the cheese mixture into a 7½ x 2-inch round brie baking dish. Thinly slice the remaining 3 garlic cloves and arrange them on top of the cheese. Sprinkle with the thyme. Bake, uncovered, until the cheese has formed a skin on the top and is lightly brown around the edges, 25 minutes.
Notes
Storage
Store the cheese, covered with reusable wrap, in the refrigerator for up to 5 days. Reheat in the oven at 350°F (180°C) for 10 to 15 minutes before serving.Tip
If you prefer a less garlicky brie, you can skip the sliced garlic topping.
