Try this vegan, tofu cheesy brie wrapped in a gluten-free, sweet crust. It's the perfect starter to share! Top with walnuts and a honey drizzle to make this snack something extra special. Not only is it delicious but high in plant protein and nutrition! This vegan brie is supportive of a healthy lifestyle! Spread your warm cheese on crackers or serve with fresh fruits like grapes.
Vegan I Gluten-Free
Serves: 1 cheese; 4+ people
Time: 30 minutes prep + 6+ hours setting time + 25 minutes baking
8 ounces extra firm tofu
1/4 cup coconut yogurt (click here for recipe!)
1/4 cup coconut milk
2 tbsp. coconut oil
1 tbsp. lemon juice
1 tbsp. nutritional yeast
1/4 - 1/2 tsp. salt
1 tbsp. tapioca flour
1/2 tsp. agar-agar powder
3/4 cup oat flour
3/4 cup tapioca flour
2 tsp. psyllium husk
1/2 tsp. salt
1/4 cup coconut oil (chilled)
5 - 10 tbsp. water, as needed
Maple syrup or honey drizzle
To prepare the cheese - Add all ingredients (except the tapioca and agar-agar) to a food processor or blender. Mix on medium high speed for 1 - 2 minutes, until smooth and creamy.
Taste and adjust the flavor to your preferences.
Add the tapioca and agar powder and blend until evenly mixed, 15 - 30 seconds.
Transfer the mixture into a sauce pan and heat over medium-high. Use a spatula to continuously stir. Once the mixture is boiling and beginning to thicken, reduce the heat to medium and simmer, stirring, for 3 - 5 minutes.
As the mixture thickens and easily pulls away from the pan it's ready to transfer into the cheese mold. Line the cheese mold with a cheese cloth. Use a container the shape you'd like your cheese to set into. Transfer the mixture into the mold/cheese cloth, cover with the cloth, and place in the fridge for 6+ hours to set.
Once the brie has set into shape, prepare the crust.
To prepare the crust - Preheat the oven to 180C/350F and line a baking sheet with a silicone mat or parchment paper.
Add all crust ingredients, except for the water, to a mixing bowl and stir to combine. Slowly add the water 1 tbsp. at a time, mixing with your hands to feel for consistency. You are seeking a pliable dough, but not too wet. Add flour to your hands to help prevent sticking. Knead the dough until well combined.
Sprinkle flour onto a clean, flat, dry surface. Place your ball of dough into the center of your prepared space. Using a rolling pin or glass jar, carefully roll the dough into a thin, circular layer.
Remove the brie from the cheese mold and place onto the dough about 1/2 inch from an edge. Gently fold the dough over the brie. Use the back of the fork to press the top and bottom layer of the dough together, sealing the cheese into the crust. Remove any excess crust.
Bake the brie 20 - 25 minuets, until the crust is golden brown.
To serve - Drizzle your baked brie with honey and top with walnuts. Slice and serve with gluten-free crackers, grapes, etc.
To store - Keep your tofu brie 1 - 2 days in the fridge.