Vegan, baked brie is one of those dishes one couldn’t imagine a few years ago. Now, there are so many vegan alternatives and hacks, it’s impossible not to think of making this. Soft, creamy, and dairy-free––everything brie should be. Made with a macadamia nut base and wrapped with puffed pastry, vegan baked brie is the life of every party. With its homemade maple-cranberry sauce, how could you expect people to resist? This vegan baked brie is the perfect appetizer for every type of gathering!

Macadamia Nut Brie En Croute [Vegan]

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  • 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 onto 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 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 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.

Nutritional Information

Total Calories: 3654 | Total Carbs: 422 g | Total Fat: 232 g | Total Protein: 40 g | Total Sodium: 6707 g | Total Sugar: 186 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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