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Vegetable food? Try this vegan baked brie recipe

Vegetable food?  Try this vegan baked brie recipe

We’ve been all about travel this summer, with so many members of our team finally getting out and about after a long hiatus from international exploration. Even for those of us not traveling, we’ve traveled the world from the comfort of our kitchens – especially with French recipes like Ratatouille and Parisian pancakes. This vegan baked brie recipe is our latest obsession. Written by Hannah Sunderanifounder of the two spoons blog, this take on baked brie is completely plant-based. Whether you’re vegan or can’t eat dairy, it’s a fantastic alternative to traditional brie. We’ll let Hannah take over from here!


This baked brie is rich, creamy and garlicky. I love to serve this luxurious cheese during the cold winter months to soothe the soul. Enjoy this warming dish with fresh baguette or crackers and a glass of red wine.

Ingredients:

  • 1 cup raw cashew nuts
  • 6 cloves garlic, divided
  • 1½ cups of water
  • ¼ cup tapioca powder
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 tablespoon + 1 teaspoon apple cider vinegar
  • 1½ teaspoon fine sea salt
  • 1 teaspoon white miso
  • 1 tablespoon fresh thyme leaves
Baked Brie

Image via Two Spoons Cookbook

Travel directions:

  1. Place the cashews in a small bowl and add boiling water to cover. Let soak for 1 hour and then drain. (You can also soak the cashews in room temperature water for at least 6 hours or overnight, then drain.)
  2. Preheat the oven to 350°F (180°C).
  3. Chop 3 cloves of garlic and add to a high-speed blender along with the cashews, water, tapioca powder, tahini, nutritional yeast, apple cider vinegar, salt and miso. Blend on medium speed until smooth, about 1 minute.
  4. Pour the cheese mixture into a 7½ x 2-inch round brie baking dish. Cut the remaining 3 cloves of garlic into thin slices and divide them over the cheese. Sprinkle with the thyme. Bake, uncovered, until cheese has formed a skin on top and is lightly browned on edges, 25 minutes.

Tip: If you prefer a less garlicky brie, you can skip the sliced ​​garlic topping.

Storage:

Store the cheese, covered with reusable foil, in the refrigerator for up to 5 days. Heat in the oven at 180°C for 10 to 15 minutes before serving.

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