Cashew Brie

A luxurious, very creamy cheese made from cultured cashew milk. Cashew brie
Yield about a pound
Time 15 minutes (once the cashew base is ready)
  • blender
  • rubber spatula
  • two six-inch cake pans or several wide ramekins
  • cheesecloth or plastic wrap
  • several small plates or saucers
  • 1½ c cashew cheese base, cultured for 1-2 days
  • 1 c refined coconut oil, melted
  • 1 T nutritional yeast
  • ¼ t salt
Directions Line each of the the cake pans with cheesecloth or plastic wrap and set aside.

Blend all the ingredients until completely smooth and runny.

Pour the mixture into the pans and spread evenly.

Cover each pan with a plate.

Chill for 8 hours, until firm.



Like the traditional cheese, Cashew Brie tastes best at room temperature, so before eating, remove from the pan, set on a plate, and let rest for an hour. But don’t let it sit out for more than a couple of hours as it will get soft and runny.

For a more elegant presentation, sprinkle 2-3 T of fresh herbs or whole peppercorns on top of cheesecloth before adding the cheese mixture: instant herb- or peppercorn-topped Brie!

Recipe for “Brie” from Artisan Vegan Cheeseread my review.

Buy it: |

More: Mock cheese and dairy

Help Abbreviations  |  Conversions  |  Cooking tips
Vegan brie

Leave a Reply