Fromage De Brie: A Vegan Delight

The first time I tasted a truly exceptional Brie, it was at a small cheese shop in the Marais district of Paris. The cheese monger, with a twinkle in his eye, sliced off a wedge of the creamy, decadent wheel. The earthy aroma and luxurious texture transported me. Recreating that experience, especially for my vegan friends, has been a culinary quest of mine for years. This recipe is as close as I’ve come, a testament to the fact that you don’t need dairy to create something truly special.

Recipe Overview

• Prep Time: 84 hours 15 minutes
• Cook Time: 5 minutes
• Total Time: 84 hours 20 minutes
• Yields: 1 6-inch round
• Serves: 16
• Dietary Type: Vegan

Ingredients

• 1 cup raw cashews
• 1 cup water
• ½ cup plain unsweetened soy yogurt
• ½ cup refined coconut oil
• 1 teaspoon nutritional yeast
• 1 ¼ teaspoons salt, divided
• 2 tablespoons tapioca flour
• 1 teaspoon agar-agar

Equipment Needed

• High-speed blender or regular blender
• Large bowl
• Medium saucepan
• Whisk
• 6-inch cake pan
• Cheesecloth
• Wire rack
• Wax paper

Instructions

1. Soak the cashews: If you’re using a high-speed blender like a Vitamix, soak the raw cashews in water for 3 hours. For a regular blender, soak them for 8 hours. Drain the cashews thoroughly after soaking. The longer you soak the cashews, the smoother your final Brie will be.

2. Blend the ingredients: In your blender, combine the drained cashews, 1 cup of water, soy yogurt, coconut oil, nutritional yeast, and 1 teaspoon of salt. Process the mixture until it’s incredibly smooth, scraping down the sides as needed to ensure everything is fully incorporated.

3. Ferment the mixture: Transfer the blended mixture to a large bowl. Cover the bowl and let it sit at room temperature for 24 to 36 hours. This fermentation process is crucial for developing the characteristic tangy flavor of Brie. Taste the mixture occasionally to monitor the flavor development; you’re looking for a subtle, slightly acidic taste.

4. Cook the cheese: Pour the fermented mixture into a medium saucepan. Using a whisk, thoroughly mix in the tapioca flour and agar-agar. Place the saucepan over medium heat, stirring frequently with the whisk to prevent sticking. Cook the mixture until it thickens significantly and starts to pull away from the sides of the pan, this should take approximately 5 minutes.

5. Chill and set: Line a 6-inch cake pan with cheesecloth, ensuring that the cheesecloth extends over the edges of the pan. Pour the hot cheese mixture into the prepared pan, spreading it evenly. Let the cheese cool in the refrigerator for at least 4 hours, or until it is firm. The center will remain very soft, which is exactly what we want.

6. Salt and age: Once the cheese has set, remove it from the pan and gently peel away the cheesecloth. Wet your hands and sprinkle them with the remaining ¼ teaspoon of salt. Rub the wet salt all over the surface of the cheese. Place the cheese on a wire rack and let it sit in a cool spot for 24 hours. This allows the surface to dry slightly and the salt to penetrate the cheese.

7. Final rest: Flip the cheese over and let it rest for another 12 hours until it appears dry. This step helps to develop the rind-like texture on the outside.

8. Wrap and store: Wrap the cheese tightly in wax paper to maintain its moisture content. Store it in the refrigerator for up to 2 weeks. For longer storage, you can place it in a plastic bag and store it in the freezer.

Expert Tips & Tricks

• Coconut Oil Choice: It is vital to use refined coconut oil as it has a neutral flavor. Unrefined coconut oil will impart a coconut flavor to the cheese which you may not want.
• Adjusting Flavor: The fermentation time significantly affects the final flavor. Taste the mixture during fermentation and stop when it reaches your desired level of tanginess.
• Smooth Texture: For the smoothest texture, strain the cashew mixture through a fine-mesh sieve after blending, before fermenting. This removes any remaining cashew grit.
• Agar-Agar Alternative: If you don’t have agar-agar, you can try using carrageenan, but the texture might be slightly different. Start with a smaller amount and adjust to your preference.
• Troubleshooting a grainy texture: A grainy texture usually means the cashews weren’t blended enough or the mixture wasn’t smooth before setting. Make sure to soak the cashews for the full time and use a powerful blender.

Serving & Storage Suggestions

Serve this vegan Brie at room temperature to fully appreciate its creamy texture and flavor. Pair it with crusty bread, crackers, fruits like grapes and apples, or a drizzle of balsamic glaze. It’s also fantastic baked in puff pastry with a dollop of raspberry jam, mirroring the classic Brie en Croûte.

This vegan Brie can be stored in the refrigerator, wrapped in wax paper, for up to 2 weeks. For longer storage, freeze it in a plastic bag for up to 2 months. Thaw it overnight in the refrigerator before serving. Note that freezing may slightly alter the texture, making it a bit more crumbly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	108.7 kcal	N/A
Calories from Fat	97 g	89%
Total Fat	10.8 g	16%
Saturated Fat	6.7 g	33%
Cholesterol	0 mg	0%
Sodium	183.6 mg	7%
Total Carbohydrate	2.9 g	0%
Dietary Fiber	0.3 g	1%
Sugars	0.4 g	1%
Protein	1.4 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Nut-Free Option: While cashews are the base of this recipe, you could experiment with using sunflower seeds or macadamia nuts for a different flavor profile. You may need to adjust the soaking time and liquid amounts.
• Herb-Infused Brie: Before chilling, mix fresh herbs like thyme, rosemary, or chives into the cheese mixture for an herbaceous twist.
• Spicy Brie: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture for a spicy kick.
• Smoked Brie: Incorporate a small amount of smoked paprika or liquid smoke for a smoky flavor. Be careful not to overdo it, as these flavors can be quite strong.
• Different Yogurt: If you can’t find plain unsweetened soy yogurt, you could substitute it with another plant-based yogurt like almond or cashew yogurt, but the flavor may vary slightly.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak the cashews?
A: Soaking the cashews softens them, making them easier to blend into a smooth and creamy base for the cheese. This is especially important if you’re using a standard blender.

Q: Can I skip the fermentation step?
A: While you can technically skip it, the fermentation process is what gives the vegan Brie its characteristic tangy flavor. Without it, the cheese will taste quite bland.

Q: The cheese is still soft in the center after chilling. Is that normal?
A: Yes, the center of the vegan Brie should remain soft and creamy, just like traditional Brie.

Q: How do I know when the cheese is ready to be taken off the wire rack?
A: The cheese is ready when the surface appears dry and slightly firm. This usually takes around 36 hours of resting and flipping.

Q: Can I add a mold rind to make it more authentic?
A: Creating a proper mold rind requires specific cultures and controlled humidity, which is difficult to achieve at home. While not exactly the same, the salting and drying process in this recipe creates a pleasant surface texture.

Final Thoughts

I encourage you to try this recipe and experience the magic of vegan cheese. It may take a little patience, but the result is a creamy, tangy, and utterly satisfying creation that’s perfect for sharing (or enjoying all by yourself!). Feel free to adjust the flavors to your liking and don’t be afraid to experiment with different pairings. Share your creations and let me know what you think! This vegan Brie is an excellent addition to any cheese board or a lovely starter with a glass of chilled white wine.