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Fromage De Brie Really Good Vegan Cheese

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Ingredients

Adjust Servings:
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

Nutritional information

108.7
Calories
97 g
Calories From Fat
10.8 g
Total Fat
6.7 g
Saturated Fat
0 mg
Cholesterol
183.6 mg
Sodium
2.9 g
Carbs
0.3 g
Dietary Fiber
0.4 g
Sugars
1.4 g
Protein
30g
Serving Size

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Fromage De Brie Really Good Vegan Cheese

Features:
    Cuisine:

    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.

    • 5075 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    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 , 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


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    Steps

    1
    Done

    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.).

    2
    Done

    in the Blender, Combine Cashews, 1 Cup Water, Yogurt, Coconut Oil, Nutritional Yeast and 1 Tsp Salt. Process Until Smooth.

    3
    Done

    Transfer Mixture to a Large Bowl, Cover and Let Sit at Room Temperature For 24 to 36 Hours. (taste Occasionally to Check the Flavor.).

    4
    Done

    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).

    5
    Done

    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.

    6
    Done

    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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    Hazel Powell

    Spice whisperer known for creating dishes that are bold and flavorful.

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