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Vegan Cashew Brie


  • 1 pound Basic Cashew Cheese cultured for 12 to 24 hours
  • 1 cup refined coconut oil, warmed or melted
  • 1 tablespoon nutritional yeast flakes
  • ΒΌ teaspoon salt
  • 2 to 3 tablespoons whole peppercorns or chopped fresh herbs, optional


Flavor the cheese.

  • Put the Basic Cashew Cheese, oil, nutritional yeast, and salt in a blender or food processor and process until smooth and well combined. The mixture will be fairly runny.

Form the cheese.

  • Line two 6-inch cake pans with cheesecloth or plastic wrap. If desired, sprinkle half of the peppercorns or fresh herbs evenly in each pan. Pour the mixture into the pans and spread it evenly. Cover and refrigerate for at least 8 hours, until firm. Let sit at room temperature for 1 hour before serving.