Vegan Brie Recipe By Tasty Food

VEGAN BRIE RECIPE BY TASTY

Steps:

• Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
• Add the boiled cashews, yogurt, coconut oil, nutritional yeast, salt, and water to a blender. Blend until smooth.
• Transfer the "brie" mixture to a large bowl, cover with a kitchen towel, and let sit at room temperature, or between 72º-90ºF (22˚-32˚C), for 12-16 hours.
• Transfer the mixture to a large saucepan over medium-high heat and add tapioca flour and agar agar flakes. Cook, whisking constantly, until the mixture is thick and pulls away from the sides of the pan, about 5 minutes.
• Line an 8-inch (20-cm) round baking dish with cheesecloth and pour in the hot cheese mixture. Cover with the cheesecloth. Let cool in the refrigerator until firm, 4-8 hours.
• Remove the cheesecloth. Eat right away or place the cheese on a wire rack and refrigerate for up to 36 hours (cheese will become drier the longer it waits).
• Store in the refrigerator for up to 4 days.
• Enjoy!

BRIE CHEEZE (VEGAN)

Steps:

• Lightly oil a 2 1/2 cup round, shallow mold, pie plate, or single layer round cake pan and dust it with the wheat germ or sprinkle the bottom with the toasted sliced almonds, spreading them as evenly as possible. Set aside.
• Combine the water and agar in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring often, until dissolved, about 5-10 minutes.
• Move to a food processor or blender and add the remaining ingredients. Process several minutes until completely smooth, scraping down the sides as necessary.
• Pour into the oiled container. Cool uncovered in the refrigerator. When completely cool, cover and chill a few hours or overnight.
• To serve, turn out by inverting the mold onto a large round plate(the wheat germ or almond coated side will now be on top) and slice into wedges.
• Store leftovers covered in the fridge. This will keep 5-7 days. Enjoy!

FROMAGE DE BRIE (REALLY GOOD VEGAN CHEESE FROM VEGNEWS)

Steps:

• 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.