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.
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:
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.
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.
- After 1 hour, drain and rinse the cashews.
- 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). This makes it much easier when you pour in the brie.
- Divide the vegan brie between the two prepared ramekins.
- 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.
- Serve with fruit and crackers for a wonderful appetizer.
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!
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.
More Vegan Cheese
- Vegan Mozzarella
- Vegan Cottage Cheese
- Vegan Cream Cheese
- Vegan Cheddar Cheese
- Sliceable Cashew Cheese
- Vegan Feta
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Brie
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
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
- 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.
- 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.
- 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.
- 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 crackers with fig jam.
- 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.
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.
Thanks so much Deek! So happy to hear it compared favorably. 🙂
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.
So happy to hear that Amanda, thanks for the amazing review!