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Home » Recipes » Lunch & Dinner

Vegan Brie Cheese (GF)

Modified: Jul 14, 2021 · Published: Dec 8, 2017 by Rhian Williams

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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 minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 6
Calories: 64kcal

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.

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Comments

    4 from 16 votes (11 ratings without comment)

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    Recipe Rating




  1. Callie

    April 21, 2018 at 3:41 pm

    5 stars
    I made this today and it's absolutely delicious! What a fantastic idea to use mochi. Thanks Rhian 🙂

    Reply
    • Rhian Williams

      April 21, 2018 at 8:40 pm

      Yay so happy to hear that, thank you so much!!

  2. Sandra

    May 02, 2018 at 3:48 pm

    5 stars
    So rich and creamy - the miso adds a lovely touch too. Thank you!

    Reply
    • Rhian Williams

      May 02, 2018 at 4:01 pm

      Thank you!

  3. Sarah

    November 22, 2018 at 12:41 am

    3 stars
    The measurements are spot on, the method needed some tweaking. I think next time I'll just soak the cashews separate.

    Reply
    • Rhian Williams

      November 22, 2018 at 12:51 am

      Thank you for your feedback, that's really helpful to know!

  4. la

    June 15, 2019 at 6:44 am

    Could you suggest a substitution for cashews (allergic)?

    Reply
    • Rhian Williams

      June 15, 2019 at 8:52 am

      You could use (very well-soaked) macadamia nuts, almonds or sunflower seeds - I haven't tried any of these so can't guarantee what the taste/texture will be like but would love to hear how you get on if you try anything!

  5. karen

    August 29, 2019 at 4:10 pm

    4 stars
    I made this yesterday & it is so good! One tip, the next time that I make it, I will soak & grind the cashews on their own & then combine with mochi & water. I tried blending with an immersion hand blender & the mochi was so sticky~the cashews didn't grind smooth enough. Thanks for the recipe~it's a keeper! Brie is my favorite cheese & the on that I miss the most, vegan for 5+years!!! 🙂

    Reply
    • Rhian Williams

      August 29, 2019 at 6:53 pm

      Thank you so much, so glad you liked it! Thank you for sharing your feedback, I will bear that in mind!

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

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