This vegan 'brie' is made with healthy and nutritious ingredients.
More importantly it's super easy & quick to whip up.
No only it's delicious on bread but it goes amazing in many recipes. Spread it on buckwheat pancakes [gf] with slices of green apple & maple syrup. Yum.
You can also include it on vegan cheese board and serve as savoury dessert.
INGREDIENTS ------------------
for Brie 'milk':
¾ cup / 95g raw cashews (soaked for 8h or boiled for 20 min and drained)
¾ cup water or vegan yogurt
¼ cup / 65 g mashed yellow potato, peeled before cooking
3 tbsp tapioca starch + 1 tbsp for rind
1 tbsp white miso paste
¼ cup refined coconut oil
1 tsp black truffle salt + more to taste
1 tsp tahini
1 tsp nutritional yeast
¼ tsp lactic acid
¼ tsp Dijon mustard
1 tsp white truffle infused olive oil
for Agar mixture
1 1/2 tablespoon agar agar powder
½ cup water, for agar mixture
METHOD ------------------
1. Combine all brie 'milk' ingredients in a strong blender or food processor and blitz until very smooth.
2. Place the agar powder in a medium-size pot or pan. Whisk the ½ cup water into the agar. Let the mixture sit for 1 min. to allow it to thicken a bit.
Vigorously stir the mixture over medium heat for 5 minutes. The mixture should boil & bubble. It's ready when it thickens to dense and slightly glossy applesauce texture.
3. Pour the cheese mixture into a clean pot or pan. Stir it continuously to avoid lumps and cook over medium heat as the mixture simmers and starts to thicken.
Lower the heat if the blend starts sticking to the pan or if it “spits” too much. Turn off the heat when the Brie is shiny and thick.
4. Pour the hot Brie into the form or uncovered container and allow it to cool in the fridge It should firm up in about 30 min, depending on the strength of the agar powder [you can speed up the cooling process with 15 to 20 minutes in the freezer]
Once the cheese is firm, use a silicone scraper, if needed, to gently remove the Brie from the form.
5. Spread the remaining 1 tablespoon tapioca and the white pepper on your work surface and blend evenly.
6. Gently roll the Brie wheel (it is tender), covering the top and sides. When covered, it will look powdery smooth, just like Brie. Pat off the excess powder. It’s ready to plate and enjoy!
Store your Brie in a dry, covered container in the fridge. It will remain most firm in the first 2 days but is good for 1 week.
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