Brie cheese, from the former French region of Brie, on the Île-de-France and can be of various types. Brie de Meaux and Brie de Melun, both obtaining the Appellation d'Origine Controlêe,
Brie cheese belongs to the family of soft cheeses and the traditional recipe uses raw cow's milk and edible moldy rind covered by mold.
Brie cheese has a creamy texture and its flavor is delicate.
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Time 0 Minutes -
Type French -
Difficulty Low -
Yeild 6
Note:
Raw cashews must be soaked in water for at least 3 hours.
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1. Step by Step preparation
Mix cashews, water, soy-free yogurt, coconut oil, nutritional yeast, and 1 teaspoon of salt in a blender. Process until smooth.
In a large bowl, and cover the mix with a soft cloth. Let it sit at room temperature between 24 to 36 hours.
Pour the mixture into a medium saucepan, and add the flour and the tapioca, agar; and cook over medium heat, stirring frequently. Cook until mixture thickens for about 5 minutes.
Place a cheesecloth on a saucepan, and pour the hot mixture, and spread evenly. Cover with cheesecloth, let cool in the refrigerator until firm, for about 4 hours. The interior will still be very smooth.
Remove the cloth, and with wet hands, sprinkle a pinch of salt. Rub the salt over the cheese and place it on a wire rack.
Let it sit in a cold corner for 24 hours. Flip over the cheese and; dry for 12 hours at room temperature.
Enjoy your vegan Brie!