Vegan Brie

Vegan Brie -- Epicurean VeganThis 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!

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)

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.

Vegan Brie -- Epicurean Vegan

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.

Vegan Brie -- Epicurean Vegan

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.

Vegan Brie -- Epicurean Vegan



  1. Monet says

    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!

  2. Angela @ says

    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! :)

    • epicureanvegan says

      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.

    • Epicurean Vegan says

      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.

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