Vegan Baked Brie

A creamy, garlicky vegan cheese made from cashews that bakes up beautifully with a golden skin.

Ingredients

  • 1 cup raw cashews
  • 8 cloves garlic (divided)
  • 1 1/2 cups water
  • 1/4 cup tapioca powder
  • 2 tablespoons tahini
  • 3 tablespoons nutritional yeast
  • 4 teaspoons apple cider vinegar
  • 3 teaspoons fine sea salt
  • 1 teaspoon white miso
  • 1 tablespoon fresh thyme leaves

Instructions

  1. Place (1 cup) raw cashews in a small bowl and add boiling water to cover. Soak for 1 hour, then drain. (Alternatively, soak the cashews in room-temperature water for at least 6 hours or overnight, then drain.)

  2. Preheat oven to 350°F (180°C).

  3. Chop (4 cloves) of the garlic and add to a high-speed blender along with the drained cashews, (1 1/2 cups) water, (1/4 cup) tapioca powder, (2 tablespoons) tahini, (3 tablespoons) nutritional yeast, (4 teaspoons) apple cider vinegar, (3 teaspoons) salt, and (1 teaspoon) white miso. Blend on medium-high speed until smooth, about 1 minute.

  4. Pour the cheese mixture into a 7.5 x 2-inch round brie baking dish.

  5. Thinly slice the remaining (4 cloves) garlic and arrange them on top of the cheese. Sprinkle with (1 tablespoon) fresh thyme leaves.

  6. Bake uncovered until the cheese has formed a skin on the top and is lightly brown around the edges, about 25 minutes.

Notes

  • The tapioca powder helps the cheese set and gives it a stretchy texture
  • Can be served warm with crackers or crusty bread
  • Leftovers can be refrigerated and reheated
Cook: 25 min