Fromage De Brie (Really Good Vegan Cheese from Vegnews)
"The traditional buttery-soft French cheese is transformed into a delicious vegan version that's ready to be stuffed into a warm baguette. Or what about wrapped inside a puff pastry with raspberry jam? This recipe takes some time, but most of it is waiting. Luckily you can make ahead, or even freeze."
- Ready In:
- 84hrs 15mins
- Ingredients:
- 8
- Yields:
-
1 6-inch round
- Serves:
- 16
ingredients
- 1 cup raw cashews
- 1 cup water
- 1⁄2 cup plain unsweetened soy yogurt
- 1⁄2 cup refined coconut oil
- 1 teaspoon nutritional yeast
- 1 1⁄4 teaspoons salt, divided
- 2 tablespoons tapioca flour
- 1 teaspoon agar-agar
directions
- Soak cashews in water for 3 hours if you have a high-speed blender (vitamix), 8 hours for a normal blender. Then drain. (The longer you soak, the smoother the cheese.).
- In the blender, combine cashews, 1 cup water, yogurt, coconut oil, nutritional yeast and 1 tsp salt. Process until smooth.
- Transfer mixture to a large bowl, cover and let sit at room temperature for 24 to 36 hours. (Taste occasionally to check the flavor.).
- Pour mixture into a medium saucepan and using a whisk, mix in tapioca powder and agar agar. Heat over medium heat stirring frequently. Cook until mixture is thick and pulls away from the side of the pan (about 5 minutes).
- Line a 6-inch cake pan with cheesecloth and pour in hot cheese mixture. Spread mixture evenly and let cool in refrigerator for 4 hours or until firm. The inside will still be very soft.
- Remove from pan and remove cheesecloth. Wet hands then sprinkle them with 1/4 teaspoons salt and rub wet salt all over the cheese. Place cheese on a wire rack and let sit in a cool spot for 24 hours. Flip cheese over and let rest 12 hours until it appears dry. Wrap in wax paper and store in refrigerator for 2 weeks or put in a plastic bag and store in the freezer.
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RECIPE SUBMITTED BY
Wish I Could Cook
East Peoria, Illinois
I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat
