Cashew Brie

• 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*

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.

Recipe for “Brie” from Artisan Vegan Cheese – read my review.

Buy it:

Amazon.com | Amazon.co.uk

More: Vegan cheese recipes