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This baked brie is rich, creamy, and garlicky. I love serving this luxurious cheese when entertaining in the cold winter months to soothe the soul. Tuck into this warming dish with fresh baguette or crackers and a glass of red wine.

Luxurious Baked Brie [Vegan]

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Serves

4

What Ingredients Do You Need To Make Luxurious Baked Brie [Vegan]

  • 1 cup raw cashews
  • 6 cloves garlic, divided
  • 1 1/2 cups water
  • 1/4 cup tapioca powder
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 tablespoon + 1 teaspoon apple cider vinegar
  • 1 1/2 teapsoons fine sea salt
  • 1 teaspoon white miso
  • 1 tablespoon fresh thyme leaves

How To Make Luxurious Baked Brie [Vegan]

  1. Place the cashews in a small bowl and add boiling water to cover. Soak for 1 hour, then drain. (Alternatively, soak the cashews in room-temperature water to cover for at least 6 hours or overnight, then drain.)
  2. Preheat the oven to 350°F (180°C).
  3. Chop 3 cloves of the 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-high speed until smooth, about 1 minute.
  4. Pour the cheese mixture into a 7½ x 2-inch round brie baking dish.
  5. Thinly slice the remaining 3 garlic cloves and arrange them on top of the cheese. Sprinkle with the thyme. Bake, uncovered, until the cheese has formed a skin on the top and is lightly brown around the edges, 25 minutes.

Notes

Storage:

Store the cheese, covered with reusable wrap, in the refrigerator for up to 5 days. Reheat in the oven at 350°F (180°C) for 10 to 15 minutes before serving.

Tip:

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

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


    About The Author

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    Hannah Sunderani

    See My Recipes

    While living in France, Hannah pursued her passion for vegan cooking. Inspired by the food, culture, and burgeoning plant-based scene, her blog, Two Spoons, was born. In her debut cookbook, Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion including:

    Breakfast and Brunch: Classic Flaky Croissants, Buttery Brioche, Buckwheat Crepes with Cashew Cream Cheese and Greens
    Milks and other Drinks: Golden Turmeric Latte, Chocolat Chaud, Wally’s Chocolate Coffee Freakshake
    Sweet Treats, Cakes, and Bites: Sweet Sablés, Cannelés, Chocolate Almond Torte
    Appetizers and Nibbles: Herb and Garlic Cheese, Luxurious Baked Brie, Crispy Baked Frites, Super-Seedy Crackers
    Soups and Salads: Hearty Moroccan Lentil Soup, Chickpea Salad Niçoise, French Lentil and Walnut Soup
    Entrées: Mushroom Bourguignon with Buttery Mashed Potatoes, Summer Rainbow Ratatouille, Balsamic Mushroom Risotto
    Darling Desserts: Pear Tarte Tatin, Sweet Cherry Frangipane Tart, Kryptonite Chocolate Lava Cakes

    The Two Spoons Cookbook is a show-stopping blend of traditional recipes and trendy plant-based creations that reflect Hannah’s journey as a plant-based foodie in France, including everyday recipes that have made her blog so widely followed. The book also features menu ideas to create brunches, sweet assortments for an afternoon tea party, memorable dinners, and unforgettable charcuterie boards with colourful dips, spreads, finger foods, and fauxmages that all eaters will adore. Whether you are vegan or simply trying to incorporate more plants into your diet, this is a must-have cookbook from a rising food star in the plant-based community.

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