This vegan brie recipe is a must try! Not only is sourced from plant-based, wholesome and fresh ingredients but it's simple to make. Get creative with this base recipe and add topping of your choice to make your brie unique. Add dill and fresh herbs, grapes, honey, nuts, jam... get creative! Serve it at room temperature or bake your brie! It's a tasty savory snack to spread on gluten-free crackers!
Vegan I Gluten-Free
Serves: 1 block of cheese
Time: 20 minutes + 6-8 hours setting time
16 ounces extra firm tofu
1/2 cup coconut yogurt (click here for recipe!)
1/3 cup coconut milk
1/4 cup coconut oil
1/2 lemon, juiced
2 tbsp. nutritional yeast
1/2 - 1 tsp. salt
2 tbsp. tapioca flour
1 tsp. agar-agar powder
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. Use a container the shape you'd like your cheese to set into. Transfer the mixture into the mold and place in the fridge for 6+ hours to set.
To serve - Remove your cheese from the container once it's set into shape (use a knife to loosen the edges if needed). Slice and serve your brie with crackers, grapes, nuts, and more!
To store - Keep your tofu brie 2 - 3 days in the fridge.