Gosh, I love cheese. How can you not? I especially like the soft and creamy kind… like Brie, my favourite cheese ever. And so it makes sense to veganise it, doesn’t it? I honestly believe this Vegan Triple Cream Brie is the closest thing to Brie I’ve made in a long time.
For a couple of years now I’ve been experimenting with nut cheeses. Sometimes they work, sometimes they don’t. When they work, I get so excited that the whole thing is gone before I have the chance to photograph it (hence the lack of vegan cheese blogposts). But when they’ve failed, however, it knocks me down for months…. such as that time I tried to make hazelnut cheese. It was a massive fail. The problem with nut cheese is that the ingredients are expensive. Hazelnut is close to $30 a kilo and raw cashew is about $35 a kilo.
But lately I’ve been having more luck in the cheese department. And this vegan double cream Brie was a success in one go. I’ve since made it a few times and have been able to consistently reproduce it.
This recipe was inspired by Julie Piatt’s ‘[amazon_textlink asin=’0735213798′ text=’This Cheese is Nuts’ template=’ProductLink’ store=’passionatelyk-20′ marketplace=’US’ link_id=”]’ cookbook. I’ve modified the ingredients to simplify the process a little. I definitely recommend you check out the book if you want to explore the world of nut cheeses. Unlike the other non-dairy cheese books I own, it has the least amount of ingredients, so you won’t have too much trouble sourcing most of them.
Vegan Triple Cream Brie
Creamy and delicious vegan brie
- 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)
The night before:
- Place cashews in 3 cups of filtered water. Cover and refrigerate overnight.
- Place the can of coconut cream in the refrigerator overnight.
On the day:
- Oil the pans with coconut oil (you can also use coconut oil spray).
- 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.
- 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.
- Blend on medium speed, using the plunger to distribute the mixture evenly until smooth.
- Transfer the mixture into the spring-form round pans. Cover with baking paper cut to fit the pans.
- 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.
- 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.
I recommend eating the brie on crackers or sliced cucumbers. It’s so good that sometimes I just eat it on its own.
P.S. If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.
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