Vegan Brie

Photo: Vegan Brie
Rich and creamy with a flaky, buttery crust, this vegan brie is delicious.
Yield
8-10 Servings
Vegan
Appetizers and Sides
Ingredients
  • 4 ounces Miyoko’s butter (or any vegan butter)
  • 2-3 cloves garlic, destemmed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup cashews
  • 5-7 shiitake mushrooms
  • 1 cup cashew milk
  • 1⁄3 cup nutritional yeast
  • ½ teaspoon xanthan gum
  • 8 ounces puff pastry dough
Instructions
  1. Over medium heat, melt the butter. Let the butter simmer until it is bubbling and slightly darker in color.
  2. Add the garlic and salt and simmer until the butter is browned.
  3. Add the cashews and mushrooms and continue simmering for 15 minutes.
  4. Add the cashew milk and nutritional yeast and let the mixture simmer until it comes to a boil, stirring occasionally.
  5. Transfer to a high-powered blender and blend until the mixture is creamy and the cashews are completely broken down.
  6. Pour the mixture back into the sauce pan over low heat. Add the xanthan gum and stir until the mixture thickens.
  7. Line a ramekin with plastic wrap and pour the cheese mixture in. Use multiple if your ramekin is under 5 ounces.
  8. Allow the cheese to firm up in the freezer for at least an hour.
  9. When ready, preheat your oven to 400̊. Thinly roll out puff pastry dough.
  10. Remove cheese from the freezer and ramekin and wrap in the puff pastry dough. Place on a lined baking sheet and bake until the crust is golden brown, about 15 minutes.
  11. Serve warm with crackers, olives, or fruit. Enjoy!