Vegan Brie

Posted on: March 26th, 2013 by missycoppage No Comments

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.

Vegan Brie

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 🙂


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