Remember my blog post of the plant-based food bar Mr. & Mrs. Watson. The place with so many different cheeses. If you didn’t read it you should take a look for sure. By the way, they just happened to won the ‘Peta Vegan Food Awards 2017!’
Making vegan cheese just started for me and I’m loving it!
I’m a cheese lover and I miss cheese a lot especially the sharper ones. The vegan versions of sharp cheeses are so difficult to get in a grocery store or natural shop so I’ll be definitely doing more recipes for vegan cheeses and this is #1. It was a success! Read how I made vegan brie.
I’m so excited about my book ‘Artisan Vegan Cheese’ by Miyoko Schinner! Way the go Miyoko that wanted to make a book about vegan cheeses 30 years earlier and spent one year on creating perfect vegan cheeses before launching the book!
I made one of them till now and that is the vegan brie.
First I need to mention this. Many kinds of cheese start with the basic cashew cheese, It’s the foundation and from there you make other sorts of cheeses.
Basic cashew cheese
First, you start with the basic cashew cheese. You will have about 1 pound of basic cashew cheese
What did I use:
- 2 Cups raw cashews soaked in water for 3 to 8 hours and drained
- Pinch salt
- 1/4 cup kanne brotttrunk (you can use up to 1/2 cup according to the original recipe). You can also use rejuvenac. The book describes how you can make rejuvenac. I used kanne brottrunk that’s similar to rejuvenac. You can get it at Eko Plaza.
Process the ingredients
- Put the cashew and salt in a food processor (You can also use a blender). Pour just enough of the Kanne brottrunk through the cap opening to process the cashews. The longer the cashews have soaked the less liquid you will need to process the cashews. Also on a high powered level, you can process the cashews with less liquid. Process until smooth and creamy.
- Transfer to a container (you can also use a glass bowl) and let rest at room temperature for 8 to 36 hours depending on how sharp you want the flavor to be. Culturing will go quicker at warmer temperatures. The cheese will thicken as it cultures.
I’ll be using the basic cashew cheese to make brie. When you use the basic cashew cheese for another cheese you can cover it in the refrigerator up to 2 weeks.
- 1 pound basic cashew cheese cultured for 12 to 24 hours
- 1 cup refined coconut oil (warmed or melted)
- 1 tablespoon nutritional yeast flakes (Mines is from Eko Plaza you can also get it at Holland & Barett
- 1/4 teaspoon salt
- Put the basic cashew cheese, oil, nutritional yeast and salt in the food processor or blender and process until smooth.
- Pour mixture into a container.
- Cover and refrigerate for at least 8 hours until firm. Let sit at room temperature for 1 hour before serving.
Wrapped in a plastic wrap or stored in a ziplock bag, brie will last for about 2 weeks in the refrigerator or 4 months in the freezer.
Have fun making this vegan brie and let me know how it’s executed!
PSSST… Check out my vegan travel Dutch blog post on Borders and Bubbles.