Cashew Brie

A regularly sold-out café favorite and dinner party delight

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Being vegan isn’t all about finding replacements for foods we’ve committed to not eating — it’s about making healthy, conscious choices that feed and delight us. But I have to say for any conventional cheese lovers out there…there’s a new brie in town — cashew brie that is! 

While this recipe is easy, it requires a few items that you might not have readily available in your kitchen, but are well worth the investment. It also takes a bit of waiting time and patience — however, the final results will help you forget about that. This cashew brie is a show stopper! I drool at the thought of this cheese (and I’m not the only one). This has become a café favorite that we regularly sell out of.

Supplies:

• 6-inch spring form pan
• Dehydrator (do you have a recommended one / what else could they use it for if they invest in one? I will put this in the notes below)
• Blender
• Prep time 48 hrs

Ingredients:

• 2 cups cashews, soaked (see below)
• 1 cup Aquafaba (Describe what this is and where to get it or how to make it)
• 1/2 cup refined coconut oil, melted
• 1/2 cup unsweetened coconut yogurt
• 2 tsp. Salt

Directions:

1. Soak cashews overnight or 2 hours in hot water
2. Oil the pan with refined coconut oil
3. Put all ingredients in blender till smooth and creamy
4. Taste, add more salt if needed
5. Pour into pan
6. Set dehydrator to 90 degrees for 24 hours
7. Remove pan and put in fridge for 24 hours
8. Enjoy (and pace yourself so there is some left to share)

Note:

• It is important that the coconut oil is refined, otherwise your cheese will taste like coconut.
• Aquafaba substitute: You can use the liquid from canned chickpeas or white beans, or the water from dry cooked beans.

As pictured in the image at the top of this recipe, we like to serve this with a fruit compote and rosemary.

—Lea Haas, Owner, The Garden Cafe Woodstock