Vegan Brie Cheese (GF)
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Vegan Brie Cheese (GF)

This Vegan Brie Cheese is surprisingly similar to the real thing, easy to make and seriously addictive!
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 (2/3 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 (1/5 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 extremely 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

Calories: 64kcal