VEGAN BRIE // Cashew Base // Breaking Chegan

Rich and Creamy Vegan Brie Recipe. Full Recipe Below. Thanks for Watching! Vegan “Brie” Prep Time: 10 Minutes (Hands On), 12 Hours (Resting time) Cook Time: 10 Minutes (Hands On), 48 Hours (Air Dry Time) Yield: 2 x 3” Wheels 1 cup (230g) Raw Cashews, Soaked in Water Overnight 1 cup (245g) Plain Non Dairy Yogurt 1/2 cup (125ml) Water 1/4 cup (62ml) Canola Oil 2 tbsp (10g) Nutritional Yeast 1 tsp (5g) Salt 3 tbsp (25g) Tapioca Flour 1 tsp (3.5g) Kappa Carrageenan Add cashews, yogurt, water, oil, nutritional yeast, and salt to a high speed blender and blend until smooth. Transfer mixture to a bowl, cover and let sit at room temperature for about 12 hours. The process of letting the mixture sit at room temperature is what builds the flavour. If you would like something that does not have the stronger, aged flavour you can skip this step. Add the aged mixture to a medium saucepan and whisk in tapioca flour and kappa carrageenan. Cook on medium-low heat, stirring constantly until the mixture thickens. Transfer the thickened mixture to molds lined with cheesecloth. For molds I used 2 x 3” spring form pans. Also, if you do not have cheesecloth you can use plastic wrap). Refrigerate for at least 4 hours to allow the cheese to set. Remove from the molds and use wet hands to rub salt on the outside of the cheese. Place the cheese on a wire rack and let sit in a cool dark place for 24-48 hours. Once it has formed a hard shell on the outside it is ready! Store in the refrigerator for 1-2 weeks or freeze for 4-6 months. Based on Recipe from : https://www.amazon.ca/ARTISAN-VEGAN-C... Music:   / alone   Instagram:   / breakingchegan