Here's a recipe for vegan brie (I haven't tried it, but I'm now obsessed.)
Vegan brie
Prep: 9 minutes
Soak: 3 hours
Cook: 7 minutes
Rest: 2 days, 16 hours
Servings: about 16, one 6-inch round
Ingredients:1 cup raw cashews, soaked in water for 3 hours, drained
1 cup water
½ cup plain unsweetened soy yogurt
½ cup refined coconut oil
1 teaspoon nutritional yeast
1 ¼ teaspoons sea salt
2 tablespoons tapioca flour or starch
1 teaspoon agar agar powder or flakes
1. Combine cashews, water, yogurt, coconut oil, nutritional yeast and 1 teaspoon salt in a blender; process until smooth. Transfer mixture into a large bowl, cover with a towel. Let sit at room temperature, 24-36 hours.
2. Pour mixture into a medium saucepan. Whisk in tapioca flour and agar; heat over medium heat, stirring frequently. Cook until mixture is thick and pulls away from the side of the pan, about 5 minutes.
3. Line a 6-inch cake pan with cheesecloth; pour in hot cheese mixture. Spread mixture evenly; cover with cheesecloth. Let cool in refrigerator until firm, 4 hours. The inside will still be very soft.
4. Remove cheesecloth. Wet hands; sprinkle them with remaining 1/4 teaspoon salt. Rub wet salt over cheese. Place cheese on a wire rack; let sit in a cool corner, 24 hours.
Flip cheese over; let rest until it appears dry, 12 hours. Wrap in wax paper; store in refrigerator up to 2 weeks. For longer storage, freeze in a sealed plastic bag.
Nutrition information
er serving: 107 calories, 10 g fat, 6 g saturated fat, 0 mg cholesterol, 4 g carbohydrates, 1 g protein, 221 mg sodium, 0 g fiber.Kay Stepkin is a vegetarian cooking instructor and former owner of a vegetarian restaurant/whole-grain bakery. Email her
atfoods@tribune.com.
http://articles.chicagotribune.com/...0130116_1_vegan-cheese-brie-nutritional-yeast
