This recipe is from The Ultimate Uncheese Cookbook. I was intrigued. I’ve tried lots of other recipes from this cookbook and many have been outstanding, but there have been a few that just didn’t do it for me. I was nervous about this one. Surprisingly, however, it’s pretty delicious. I wouldn’t say it’s like brie; both with consistency and taste, but it does taste very good. The recipe doesn’t mention this, but I highly recommending briefly warming this cheeze in the oven or microwave. It only takes about 10 seconds in the microwave. It seems to taste better when it’s a bit melty. I also think this would be really tasty with some warm fruit compote over the top, such as warmed raspberries and blueberries. The possibilities are pretty endless!
INGREDIENTS:
1-2 Tbs wheat germ, or 1/3 C toasted sliced almonds
1-1/2 C water
3 Tbs agar flakes, or 1 Tbs agar powder
1/2 C chopped raw cashews
1/2 C silken tofu
1/4 C nutritional yeast
1/4 C lemon juice
2 Tbs tahini
1-1/2 tsp onion powder
1 tsp salt
1/4 tsp garlic powder
1/8 tsp ground dill seed or ground coriander (I used the coriander)
DIRECTIONS:
Lightly oil a 2-1/2 cup round mold. I used a Pyrex bowl, but you can also use a pie plate or cake pan. Dust the bottom of the bowl with either the wheat germ or toasted almond slices. I used the wheat germ; set aside. Combine the water and agar flakes in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-10 minutes, stirring often until dissolved. Transfer to a blender and add the rest of the ingredients; blend until very smooth. Pour it into the prepared mold.
Place it uncovered in the refrigerator until it cools completely. Then cover it with a lid and let it chill for several hours, or overnight. To serve, I used a sharp knife to go around the edge—mostly to just break the suction. Turn it over and it will slide right out of the bowl.
Cut it into wedges and serve with crackers. Like I said before, I recommend serving it warm; I think it taste much better that way. It will keep for 5-7 days. I don’t see why it can’t be wrapped up and frozen, too.
Enjoy!
- 1-2 Tbs wheat germ, or ⅓ C toasted sliced almonds
- 1-1/2 C water
- 3 Tbs agar flakes, or 1 Tbs agar powder
- ½ C chopped raw cashews
- ½ C silken tofu
- ¼ C nutritional yeast
- ¼ C lemon juice
- 2 Tbs tahini
- 1-1/2 tsp onion powder
- 1 tsp salt
- ¼ tsp garlic powder
- ⅛ tsp ground dill seed or ground coriander (I used the coriander)
- Lightly oil a 2-1/2 cup round mold. I used a Pyrex bowl, but you can also use a pie plate or cake pan. Dust the bottom of the bowl with either the wheat germ or toasted almond slices. I used the wheat germ; set aside. Combine the water and agar flakes in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-10 minutes, stirring often until dissolved. Transfer to a blender and add the rest of the ingredients; blend until very smooth. Pour it into the prepared mold.
- Place it uncovered in the refrigerator until it cools completely. Then cover it with a lid and let it chill for several hours, or overnight. To serve, I used a sharp knife to go around the edge---mostly to just break the suction. Turn it over and it will slide right out of the bowl.
- Cut it into wedges and serve with crackers. Like I said before, I recommend serving it warm; I think it taste much better that way. It will keep for 5-7 days. I don't see why it can't be wrapped up and frozen, too.
Wow, it looks beautiful!
My husband adores brie, so we have to put this on our “to-try” list. Thank you for sharing yourself and your yummy vegan treats. I hope you had a great day today, and I hope you have an even better day tomorrow. Hugs and love from Austin!
YUM, this looks awesome! I bought the uncheese cookbook years ago (before I was really into cooking) and never really made anything from it. And now it’s in storage until we move back to Canada for good. Thanks for posting… I like how you don’t need a cheesecloth to make this… Bookmarked to try soon! 🙂
I love, love, love that cookbook. I have the second edition one, but I’d like to get the original version, too. There were some recipes that I didn’t think were great, but overall, it’s a fabulous cookbook.
oh wow, this looks so bizarre. you said it best, intriguing. might have to try it!
Do you know if it will hold up being baked in pastry crust like baked brie?
Good question. I haven’t tried that yet. I guess there’s only one way to find out… 🙂 But I actually think it would hold up ok.
Is it possible to do this cashew free? 🙁 I’m allergic.
I’ve never tried it without cashews. I can’t guarantee the taste and consistency would be the same without them. I suppose it’s always worth trying blanched almonds or even macadamia nuts. If you try that, let me know how it turns out.
do you need to soak the cashews?
I generally soak them beforehand–but when I’m lazy and/or want to just make it, I don’t. When I have a little extra time, I boil some water and let them soak for about an hour or so.