Cashew Brie

A luxurious, very creamy cheese made from cultured cashew milk.
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
  • optional topping*
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.


* 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!

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.

Cashew Brie also freezes well: remove the chilled rounds from the pan, transfer to freezer-safe container, and freeze. The day before you want to eat it, transfer to fridge and let thaw completely.

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

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