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Vegan Triple Cream Brie

Vegan Triple Cream Brie

Creamy and delicious vegan brie
Course Sides, Snack
Cuisine Gluten-free, Vegan, Vegetarian
Keyword cashew, cheese
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 rounds
Author Keren Natalia

Ingredients

  • 2 cups raw cashews
  • 1 probiotic acidophilus capsule
  • 400 ml 13.5 ounce can coconut of milk
  • ¼ cup unrefined coconut oil plus extra for greasing the mould
  • 1 tsp fresh lemon juice
  • ¾ tsp sea salt
  • You will also need 2 mini spring-form round pans 11cm diameter

Instructions

The night before:

  1. Place cashews in 3 cups of filtered water. Cover and refrigerate overnight.
  2. Place the can of coconut cream in the refrigerator overnight.

On the day:

  1. Oil the pans with coconut oil (you can also use coconut oil spray).
  2. Rinse and drain the cashews. Transfer to your power blender (I use my beloved Vitamix). Add coconut oil, lemon juice, sea salt and the contents of the probiotic.
  3. Open the can of coconut cream and scoop out the solid cream at the top of the coconut milk. Take ¼ cup of the remaining coconut milk in the can. Transfer the coconut cream and coconut milk into the Vitamix.
  4. Blend on medium speed, using the plunger to distribute the mixture evenly until smooth.
  5. Transfer the mixture into the spring-form round pans. Cover with baking paper cut to fit the pans.
  6. Dehydrate for 24 hours at 35C. You can do this in the oven if your oven can be set to lower temperature, otherwise leave in the oven with the headlight on for 24 hours.
  7. Carefully remove the cheese from the mold using a sharp knife to release the edges. Place in an airtight container in the refrigerator for a day before serving. You can also age the cheese by placing them in a wine fridge for 1 to 3 weeks. Rub fine sea salt over your cheese every few days or so to prevent mold growth.