In my vegetarian days I always enjoyed a good brie. Since then I have wanted to try my hand at making one. I started with the recipe from The Ultimate Uncheese Cookbook by Joanne Stepaniak and adapted it and changed it to suite my own tastes. I also wanted to make a brie that was hot and inside a pastry. The afore mentioned is a cold brie so I had to change it quite a bit. This is a very easy recipe, although it is a little time consuming. The “cheese” has to set for at least 4 hours and the dough has to thaw for at least 4o min. so give yourself lots of time. The end results are so delicious and way less fattening than a real brie cheese.
1 Block Extra Firm Tofu, drained
1 Cup Cashews, (if using raw or unsalted add 1 tsp Salt)
1/3 Cup Nutritional Yeast
3 Tbsp Tahini
Juice of 1 Whole Lemon
2 tsp Onion Powder
½ tsp Garlic Powder
¼ tsp Dill Weed
¼ tsp Ground Coriander
1 Box Pepperidge Farm Puff Pastry (or here is an easy recipe to make your own)
*Combine all ingredients (besides pastry) until smooth in a food processor or blender.
*Line a pie pan with plastic wrap and pour blended “cheese” ingredients inside. Using a spatula press down and shape “cheese” into pan.
*Place uncovered in refrigerator for at least 4 hours to set.
*Thaw Puff Pastry on counter for at least 40 min before using.
*Pre-heat oven to 400 degrees and lightly grease a cookie sheet.
*On a lightly floured surface lay out one pastry flat.
*Turn “cheese” over on top and remove plastic.
*Going around edge fold pastry up over “cheese” pleating and folding as you go and lightly press down each fold.
*Lay out 2nd pastry and cut a circle to fit top of “cheese” (I used the lid from my pie pan and it fit perfectly).
*Place on top of “cheese” and folded pastry and press around sides with a fork.
*Bake for 30-40 min or until puffed and golden brown.
*Let cool for a few minutes and the slice and serve with Granny Smith Apples, crackers, grapes, or whatever you like 🙂