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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