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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

Ingredients

  • 1 cup raw cashews
  • 6 cloves garlic - divided
  • 1½ cups water
  • ¼ cup tapioca powder
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 tablespoon + 1 teaspoon apple cider vinegar
  • 1½ teaspoons fine sea salt
  • 1 teaspoon white miso
  • 1 tablespoon fresh thyme leaves

Instructions

  • 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.

Notes

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.
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