Luxurious Vegan Baked Brie from The Two Spoons Cookbook by Hannah Sunderani
5 from 2 votes
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By Hannah Sunderani | Two Spoons

This Luxurious Vegan Baked Brie is an exclusive from Hannah Sunderani’s debut cookbook The Two Spoons Cookbook. Click here to find out where you can order it.

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Luxurious Vegan Baked Brie from The Two Spoons Cookbook by Hannah Sunderani

Luxurious Vegan Baked Brie from The Two Spoons Cookbook by Hannah Sunderani

5 from 2 votes
This vegan 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 a fresh baguette or crackers and a glass of red wine.
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Author: Hannah Sunderani | Two Spoons
Servings: 4 servings



  • 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.)
  • Preheat the oven to 350°F (180°C).
  • 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.
  • Pour the cheese mixture into a 7½ x 2-inch round brie baking dish.
  • 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.


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.
If you prefer a less garlicky brie, you can skip the sliced garlic topping.
Find more of Hannah's recipes on her website and Instagram.
Tried this recipe?Let us know how it was!


Luxurious Vegan Baked Brie from The Two Spoons Cookbook by Hannah Sunderani

Excerpted from The Two Spoons Cookbook by Hannah Sunderani © 2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

The Two Spoons Cookbook by Hannah Sunderani

Click here to order your copy.

About the Author

Hannah Sunderani is the creator of the popular blog Two Spoons. She is an editor at the feedfeed, a contributor to Best of Vegan, and a recipe contributor to THRIVE and One Green Planet. Her recipes have also been featured in numerous magazines including Better Homes and Gardens, Simply Gluten-Free, VegNews, House & Home, and Hello! Fashion UK

About the Book

In her debut cookbook, blogger Hannah Sunderani shares over 100 vegan dishes inspired by her time in France. 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, Two Spoons so widely followed. The book features menu ideas to create brunches, sweet assortments for an afternoon tea party, memorable dinners, and unforgettable charcuterie boards with colorful dips, spreads, finger foods, and fauxmages. Whether you are vegan or simply trying to incorporate more plants into your diet, the collection of recipes in The Two Spoons Cookbook is made simple for every day and any occasion.

If you loved this vegan baked brie, stay tuned for more exclusive recipes from The Two Spoons Cookbook!

In the meantime, check out our selection of delectable vegan cheese recipes perfect for any occasion!

24 Game Changing Vegan Cheese Recipes

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  1. 5 stars
    I saw this recipe in The Calgary Herald this past week and made it for a get together with a few friends. It was delicious. I used corn starch as I didn’t have tapioca powder. I halved the corn starch. I was worried how liquid the mixture was before baking but the Brie set up beautifully. I will be making this again. Light, garlicky and very tasty.

  2. Very garlicky but delicious. I used 2.5tbsp of cornstarch instead of tapioca powder and did 3tbsp of nutritional yeast. Baked it in a brownie pan.

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