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    Home » Vegan Cheese

    Vegan Brie

    Published: Sep 29, 2021 Updated: Sep 29, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Brie

    This vegan brie is so good, it’s better than the real thing! It’s got a rich, creamy texture and loads of flavor. Serve it with fruit and crackers for a delicious appetizer.

    Brie cheese on a plate with one slice cut.

    We love making vegan cheese recipes and this vegan brie is our new favorite! We just can’t get enough of it.

    It’s so rich and creamy and loaded with flavor. And truthfully, this is what makes it ‘better than the real thing’ because regular dairy-based brie cheese is actually VERY bland.

    This manages to taste like brie, but with HEAPS more flavor. So a side-by-side comparison done by friends had this vegan brie declared the winner by a landslide!

    It’s very similar in looks and method to our vegan camembert, but the flavor notes are very different. Brie is slightly milder than camembert with salty, umami flavors coming through.

    For more easy and delicious vegan cheese recipes (that are great as appetizers) also check out our vegan queso, vegan cheese ball, vegan blue cheese and vegan goat cheese.

    Ingredients You’ll Need:

    Photo of the ingredients needed to make vegan brie.

    Ingredient Notes

    • Nutritional yeast – adds to the cheesy flavor. If you’re not a fan of nutritional yeast, you can leave it out, but it is highly recommended.
    • Vegetable stock – or vegetable broth are interchangeable.
    • Raw cashews – are soaked for 1 hour in hot water.
    • White Miso paste – white miso paste (often not actually white at all in color) works wonderfully but you can also use red or brown miso paste.
    Circle of brie cheese with slices removed.

    How To Make Vegan Brie

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add raw cashews to a bowl. Pour boiling hot water from the kettle over the top and leave them to soak for 1 hour.
    Two photo collage showing cashews added to a bowl and then hot water poured over the top.
    • After 1 hour, drain and rinse the cashews.
    Two photo collage showing the soaked cashews and then drained in a sieve.
    • Add the soaked cashews, lemon juice, nutritional yeast, miso paste, salt and vegetable stock to the blender jug and blend until very smooth.
    Two photo collage showing ingredients for vegan brie added to blender jug and blended.
    • Line two oven-safe ramekins (~3 inches round, 2.5 inches deep) with parchment paper. Secure the parchment paper in place with a rubber band (remove it before baking). This makes it much easier when you pour in the brie.
    • Divide the vegan brie between the two prepared ramekins.
    Two photo collage showing parchment lined ramekins and then filled with brie cheese mix.
    • Bake at 350°F (180°C) for 30 minutes.
    • Let it cool at room temperature until cooled and then transfer to the fridge to chill completely before removing from the ramekins.
    Two photo collage showing baked brie cheese in ramekins and then placed onto a wooden board.
    • Serve with fruit and crackers for a wonderful appetizer.
    Circle of vegan brie cheese on a plate with fruits and nuts.

    Recipe Tips

    Blender or food processor. We love making cheeses in our high speed Vitamix blender. However, if you don’t have a high speed blender, it can be tricky to get it blended properly. If this is the case then I have good news because it also works great in a food processor. It can seem as if it’s a little more grainy but once baked etc, you don’t know the difference.

    Ramekin sizes. The exact sizes of your ramekins aren’t important. If you have one bigger ramekin (5-6 inches) then you’ll just get one bigger round of cheese instead of the two smaller ones that we got.

    Serving. This vegan brie pairs very well with red grapes, strawberries and figs. We love it on a cracker with some fig jam!

    Slice of brie cheese on a knife.

    Storing and Freezing

    Store your brie in a covered container in the fridge for up to 7 days. It is also freezer friendly for up to 3 months. Let it thaw in the fridge overnight and then serve as usual.

    Slice of brie cheese on a stack of crackers.

    More Vegan Cheese

    1. Vegan Mozzarella
    2. Vegan Cottage Cheese
    3. Vegan Cream Cheese
    4. Vegan Cheddar Cheese
    5. Sliceable Cashew Cheese
    6. Vegan Feta

    Did you make this recipe? Be sure to leave a comment and rating below!

    Brie cheese on a plate with one slice cut.

    Vegan Brie

    This vegan brie is so good, it's better than the real thing! It's got a rich, creamy texture and loads of flavor. Serve it with fruit and crackers for a delicious appetizer.
    4.97 from 28 votes
    Print Pin Rate
    Course: Appetizer, Cheese
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Soaking Cashews: 1 hour
    Total Time: 1 hour 40 minutes
    Servings: 8
    Calories: 102kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup Raw Cashews (150g)
    • 1 Tablespoon Lemon Juice
    • 1 Tablespoon Nutritional Yeast
    • 2 Tablespoons White Miso Paste
    • ¼ teaspoon Salt
    • ½ cup Vegetable Stock (120ml) or Vegetable Broth
    Prevent your screen from going dark

    Instructions

    • Add raw cashews to a bowl. Pour boiling hot water from the kettle over the top and leave them to soak for 1 hour.
    • After 1 hour, drain and rinse the cashews.
    • Preheat the oven to 350°F (180°C). 
    • Add the soaked cashews, lemon juice, nutritional yeast, miso paste, salt and vegetable stock to the blender jug and blend until very smooth.
    • Line two oven-safe ramekins (~3 inches round, 2.5 inches deep) with parchment paper. Secure the parchment paper in place with a rubber band (remove it before baking).
    • Divide the vegan brie between the two prepared ramekins.
    • Bake for 30 minutes.
    • Let them cool at room temperature until cooled and then transfer to the fridge to chill completely before removing from the ramekins.
    • Serve with fruit and crackers for a wonderful appetizer.

    Notes

    1. Nutritional yeast – adds to the cheesy flavor. If you’re not a fan of nutritional yeast, you can leave it out, but it is highly recommended.
    2. White Miso paste – white miso paste (often not actually white at all in color) works wonderfully but you can also use red or brown miso paste.
    3. Blender or food processor. If you don’t have a good blender then this also works great in a food processor. It can seem as if it’s a little more grainy but once baked etc, you don’t know the difference.
    4. Ramekin sizes. The exact sizes of your ramekins aren’t important. If you have one bigger ramekin (5-6 inches) then you’ll just get one bigger round of cheese instead of the two smaller ones that we got.
    5. Serving. This vegan brie pairs very well with red grapes, strawberries and figs. We love it on crackers with fig jam.
    6. Storing and Freezing: Store your brie in a covered container in the fridge for up to 7 days. It is also freezer friendly for up to 3 months. Let it thaw in the fridge overnight and then serve as usual.

    Nutrition

    Serving: 1Serving | Calories: 102kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 292mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Deek says

      December 19, 2022 at 6:14 pm

      Wow! the price of artisan vegan cheese is ridiculous. I had some ‘I am nut ok’ recently, probably one of the finest I’ve ever tasted but at £7 for 100g it’s out of my reach. I love this cheese it has got a very similar texture and taste to the one I tried. Yours is dead easy and delicious, thanks for sharing such a brilliant recipe.5 stars

      Reply
      • Alison Andrews says

        December 20, 2022 at 10:45 am

        Thanks so much Deek! So happy to hear it compared favorably. 🙂

        Reply
    2. Amanda says

      July 12, 2022 at 6:15 pm

      Genius. I made with some vegan potted meat and we enjoyed this brie with some preserves and gerkins. I am so impressed- I feel like I entered another dimension with this cheese. Sidenote- I didn’t have any miso so I sieved out the nori and tofu from a miso soup packet. It wasn’t exactly 2 tbs but it did the trick.5 stars

      Reply
      • Alison Andrews says

        July 13, 2022 at 11:05 am

        So happy to hear that Amanda, thanks for the amazing review!

        Reply
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