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Macadamia Nut Brie En Croute [Vegan]

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To save my pantry from a full on zombie invasion, I baked this special ooey-goey spooky treat! But this delicious appetizer isn't just for Halloween, I've served it at every holiday gathering since its inception.

Macadamia Nut Brie En Croute [Vegan]


  • 1 cup macadamia nuts, soaked 4-8 hours in cold water, then drained and rinsed.
  • 1 cup boiling water
  • 2 tablespoons tapioca flour (optional, makes for a firmer brie)
  • 1 tablespoon pure maple syrup
  • 1 tablespoon yellow miso
  • 2 tablespoons tahini
  • 1 tablespoon rice vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon sea salt
  • 2 tablespoons vegan butter
  • 1/2 package sugar-free pectin

Maple Cranberry Sauce

  • 1 package fresh cranberries (I used ocean spray)
  • 2/3 cup pure maple syrup
  • 2/3 cup apple cider
  • 1/4 teaspoon crushed thyme
  • 1/4 teaspoon sea salt

Savory Oven Crackers

  • 1 cup whole wheat flour
  • 1/4 cup sesame seeds (I used black)
  • 2 tablespoons extra virgin olive oil
  • 6-8 tablespoons cold water
  • 1 teaspoon smoked paprika
  • 1 teaspoon veggie salt or sea salt



  1. Lightly oil a small round dish, set aside.
  2. Measure out half of the dry pectin, about 4 1/2 teaspoons.
  3. Combine calcium packet from pectin box with 1/2 cup water (not listed in ingredients above) in a small lidded jar and shake until thoroughly combined.
  4. Blend all ingredients except pectin and calcium water in your blender or food processor until completely smooth.
  5. Add dry pectin and half (1/4 cup) of the calcium water and pulse until all combined and thick.
  6. Immediately scrape hot brie out into the small round prepared dish.
  7. Refrigerate for a couple hours, turn out on to a plate, brie will be slightly soft (as brie is) but ready to use in this recipe.

Maple Cranberry Sauce

  1. Combine all ingredients in a saucepan.
  2. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10-15 minutes.
  3. Remove from heat, pour into glass jar.
  4. Let cool and refrigerate until ready for use (this will keep up to a month in the fridge and longer in the freezer and leftovers can easily be saved for the holidays).

Savory Oven Crackers

  1. Preheat oven to 400°F. Process all ingredients but water until combined in your food processor.
  2. Add half the water, then add a water a tablespoon at a time (you may not need it all) while pulsing until a round ball of dough forms.
  3. Put dough on a sheet of parchment paper and roll out until paper thin (or as thin as you can possibly roll them out).
  4. Brush surface with water and sprinkle with a bit more sea salt or veggie salt.
  5. Cut into squares with a pizza wheel.
  6. Bake for on a baking tray for 8-10 minutes, then remove crackers from parchment paper and bake an additional few minutes on the tray until golden.

To Assemble the Brie en Croute:

  1. Preheat oven to 400°F. Roll out puff pastry a bit. (I reused the parchment paper I cooked the crackers on for this task). Spoon 1/2 cup maple cranberry sauce into the center.
  2. Top with macadamia nut brie (smooth side touching the cranberry sauce). Leaving a few inches all around, cut puff pastry into a round following the brie as a guide. Tuck edges up in a pinwheel fashion.
  3. Turn right side up and decorate spookily (or festively for other holidays) with remaining scraps if desired. I brushed my pastry with 1 tablespoon water and 1 tablespoon pure maple syrup to make it extra glossy.
  4. Bake for 20 minutes until pastry is golden. I broiled mine for 3 minutes to get the pastry to a deeper golden color and it ended up being 2 minutes too long.





Somer McCowan has been cooking since her early teens. A self-taught chef, she has always been passionate about experimenting with food and inventing delicious recipes. Through whole vegan food, Somer reversed a severe autoimmune illness. She has worked in the food industry in the U.S. and Australia, including bakeries, several restaurants, and a juice bar. It wasn’t until she became vegan, however, that she truly blossomed in her own kitchen. Check out her blog Vedge Out .



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83 comments on “Macadamia Nut Brie En Croute [Vegan]”

Click to add comment
Vegan Snack Packs
3 Years Ago

ohhh yummm

Monika Skalak
3 Years Ago

!!!!! yes!

Mirta Revello
3 Years Ago

Que pinta!

Meredith Chilcot Spencer
3 Years Ago

Nicole Chilcot Fogelson- yes please!

Amanda Colombani
3 Years Ago

Jay Elena

Heather Talbot Winkler
3 Years Ago

Here is the ACTUAL recipe that was plagiarized. Let's pay the creator the respect she deserves by getting the recipe from her blog! http://vedgedout.com/2012/10/31/virtual-vegan-potluck-spooky-vegan-macadamia-nut-brie-en-croute/

Somer McCowan
12 Dec 2014

Heather Talbot Winkler I checked the link. It does actually have my name, just in fine print like I suspected. So no worries. I agreed to let them share the recipe. I just expected them to handle it differently.

Heather Talbot Winkler
3 Years Ago

The amazingly talented creator of THIS RECIPE who is being plagiarized here can be found on this blog.... https://www.facebook.com/pages/Vedged-Out/388189451250700?pnref=lhc

Heather Talbot Winkler
3 Years Ago

Isn't this YOUR recipe Somer McCowan?

Somer McCowan
12 Dec 2014

Heather Talbot Winkler, yup!

Heather Talbot Winkler
12 Dec 2014

Why is there no mention of you in this post!?!

Heather Talbot Winkler
12 Dec 2014

Or your blog!?

Somer McCowan
12 Dec 2014

Heather, well, isn't that swell. I gave one green planet permission ages ago. Regretting it now. Usually my name is in fine print on their site. So small you can't hardly see it.

Heather Talbot Winkler
12 Dec 2014

*shakes her head*

Lisa LaRocque
3 Years Ago

Not in a million years

Laurel Dalzen
3 Years Ago

This sounds heavenly! Wow!


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