• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Healthy Meal Plan
  • Cookbook
  • Blogging Tips
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Recipes » Recipes » Lunch & Dinner

    Vegan Brie Cheese (GF)

    Last updated - July 14, 2021; Published - December 8, 2017 By Rhian Williams 12 Comments

    Jump to Recipe Print Recipe

    I'm SO excited to share the recipe for this Vegan Brie Cheese! It's surprisingly similar to the real thing, easy to make and seriously addictive!

    Vegan Brie Cheese (GF)

    Since using mochi to make this Vegan Stretchy Melty Grilled Cheese, I've been experimenting with using it for other dairy-free cheese recipes.

    Mochi are Japanese sticky rice cakes, which are made from pounding rice until it becomes sticky and glutinous (don’t worry, despite the name it's still gluten-free).

    It is sold in many different forms, one of them being in small, hard blocks. When these blocks of mochi are melted, they become incredibly sticky, stretchy and gooey…a little bit like cheese!

    Vegan Brie Cheese (GF)

    So, I decided that melted mochi would be my magical secret ingredient when making vegan cheeses.

    You can buy mochi in Asian supermarkets, some local health stores, or online – just make sure you get the hard, firm type that’s sold in blocks.

    One word of caution: melted mochi is very sticky, so once you have removed the cheese mixture from the pan, please soak your pan in boiling water immediately – otherwise you’ll have a very tricky washing-up situation on your hands!

    Vegan Brie Cheese (GF)

    Whilst in the past I've used a mixture of mochi and boiled potatoes, or mochi and white beans, this time I decided to try cashews.

    Although perhaps more calorific than its potato or white bean-based counterpart, this cashew mochi cheese turned out to be much richer, creamier and just all round more indulgent.

    Vegan Brie Cheese (GF)

    I then ended up baking the mixture, and eating it as a kind of dip, which was super delicious. Then I put the leftovers in the fridge overnight and discovered the next day that it had turned out to look and taste a lot like brie!

    I was so shocked to see how much this Vegan Brie Cheese resembles the real deal. It has a crust on the outside and a wonderfully soft centre thanks to the mochi, and has a melt-in-your-mouth texture thanks to the cashews.

    For taste, I added vinegar for tanginess, miso for fermented flavour and nutritional yeast for cheesiness. The miso really does add a delicious umami flavour and its salty, tangy taste makes this Vegan Brie Cheese taste remarkably similar to the real thing.

    Vegan Brie Cheese (GF)

    And what's more, this Vegan Brie Cheese is super easy to make. Just cook your mochi and cashew nuts together until the mochi melts, which means there's no need to soak the cashew beforehand, then add your seasonings and blend it all up.

    Then, transfer to a small baking dish lined with greaseproof baking paper and bake until a crust forms. Then just leave it in the fridge overnight to 'set'.

    The recipe is not only vegan, but also gluten-free and oil-free too.

    Vegan Brie Cheese (GF)

    Whilst this Vegan Brie Cheese makes a great midnight snack, it's also equally delicious in a sandwich or just eaten with crackers and some fruit.

    It's also wonderful to have on hand for entertaining as it can be made up to a few days in advance. It can be served as an appetiser or dessert alongside crackers, fresh fruit (apples and grapes are wonderful), dried fruit (I recommend apricots, figs, dates, cranberries, prunes or sour cherries) and nuts (like almonds, pistachios or walnuts).

    For more dairy-free cheese recipes, check out my:

    • Vegan White Bean Mac and Cheese
    • Vegan Coconut Bacon Stretchy Melty Grilled Cheese
    • Vegan Stretchy Melty Cheese Nachos
    • Vegan Stretchy Melty Cheesy Fries
    • Vegan Stretchy Melty Cheese Quesadillas
    • Vegan Stretchy Melty Grilled Cheese

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Helpful tools to make this Vegan Brie Cheese:

    food processor

    blender

    hand-held stick blender

    baking paper

    Vegan Brie Cheese (GF)

    Vegan Brie Cheese (GF)

    This Vegan Brie Cheese is surprisingly similar to the real thing, easy to make and seriously addictive!
    4 from 16 votes
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: French
    Keyword: vegan brie, vegan camembert, vegan cheese
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 64kcal
    Author: Rhian Williams

    Ingredients

    For the cheese:

    • 120 g (4oz) mochi (the hard firm mochi sold in blocks)
    • 100 g (⅔ cup) raw cashew nuts
    • 2 tablespoons nutritional yeast
    • 1 tablespoon miso* (ensure gluten-free if necessary)
    • 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
    • Salt, to taste

    To serve (optional):

    • Crackers (ensure gluten-free if necessary)
    • Fresh fruit (grapes, apples, figs)
    • Dried fruit (apricots, figs, dates, cranberries, prunes, sour cherries)
    • Nuts (almonds, pistachios, walnuts)

    Instructions

    For the cheese:

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • Place the mochi and cashew nuts in a pan along with 50ml (⅕ cup) water
    • Cook on a medium heat for around 10 minutes, until mochi has melted and become sticky
    • Turn off heat and add nutritional yeast, miso, vinegar and salt
    • Use either a blender, food processor or hand-held stick blender (this is the easiest option as you can just do it in the same saucepan) and whizz until completely smooth
    • Transfer the mixture to a small baking dish (I used a mini tart dish) lined with baking paper
    • Bake in oven for around 20 minutes, until a slight crust has formed
    • Leave to cool once out of the oven, then keep covered in the fridge overnight before cutting and eating

    To serve:

    • Delicious served as part of a cheeseboard alongside crackers, fresh fruit, dried fruit, nuts etc
    • Keeps covered in the fridge for a good few days

    Notes

    One word of caution: melted mochi is very sticky, so once you have removed the sauce from the pan, please soak your pan in boiling water immediately - otherwise you'll have a very tricky washing-up situation on your hands!
    *If you have trouble getting hold of miso, you can substitute with tamari (or soy sauce if not gluten-free), and add extra nutritional yeast and salt if necessary
    Nutrition Facts
    Vegan Brie Cheese (GF)
    Amount Per Serving
    Calories 64
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Antonia

      November 18, 2019 at 8:20 pm

      5 stars
      Hey, your recipe sounds great, but before I try I need to know if the mochi you use is sweetened (I can't find it where I live so will try to do it myself with rice flour !)
      Thanks for sharing your findings, keep up the good work 🙂

      Reply
      • Rhian Williams

        November 18, 2019 at 8:48 pm

        Thank you so much! No my mochi isn't sweetened - it's just the plain one!

    « Older Comments

    Primary Sidebar

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

    Popular Recipes

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

    Oat Flour Pancakes (Vegan + GF)

    A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Rice Bread (Vegan)

    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it

    Coconut Flour Bread (Vegan + Gluten-Free)

    A loaf of gluten-free vegan oat bread topped with oats with two slices on the side

    Gluten-Free Vegan Oat Bread

    Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

    Vegan Coconut Flour Pancakes (Gluten-Free)

    A loaf of oat flour bread with two slices

    Oat Flour Bread (Vegan + Gluten-Free)

    A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers

    Vegan Baked Cheesecake (Gluten-Free)

    Footer

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy & Disclosure
    • Copyright Notice

    Newsletter

    • Subscribe for free updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·