Truffled Macadamia Nut Brie

This recipe is an update to my

Macadamia Nut Brie En Croute

Method: blend the macadamia nuts, water, nutritional yeast, maple syrup, miso, tahini, rice vinegar, Dijon mustard, salt, ground white pepper, vegan butter and truffle oil (or use truffled salt) on high speed until completely smooth and creamy, about 4 minutes. Add the tapioca flour and kappa carrageenan. Blend again for 20-30 seconds more. If mixture has any grittiness, pour through a fine sieve or cheesecloth to remove any bigger particles.

Pour mixture into a medium saucepan and cook over medium heat, while stirring constantly for 9 minutes (please time it!) Pour mixture into a 2 cup round mold lined with plastic wrap (for easy removal). Cheese should start to set immediately. Let set for 1-2 hours at room temperature, remove from mold, put on a small plate and transfer to the fridge uncovered (this helps it form a crust). After 2-3 hours of refrigeration, cheese can be dusted with tapioca flour (if desired) for a more “brie like” appearance.

Brie can be served on a cheese board with an assortment of accruements or topped with a cranberry sauce and wrapped in puff pastry for a baked brie en croute (instructions here). It melts beautifully and can be served on sandwiches, pizza, etc.

Note: this recipe is very rich and has a bold macadamia nut flavor. Cashews can be used for a milder taste.

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15 comments

  1. Somer this is the bomb! I am SO going to make this STAT. I reckon I am going to make a vegan Christmas cheeze platter this year as Steve will have been vegan for just over a year for our holiday celebrations. SO happy to see this gorgeous recipe and thank you SO much for sharing it with us all you are amazing ❤ 🙂

  2. In your mail of Nov. 21st it states – 1 cup of macadamia nuts. When I went into the recipe itself it states 1/2 cup of macadamia nuts. There seems to be a discrepancy somehow. What is the correct amount of macadamia nuts for this recipe? I was just about to start preparing your recipe for brie but I guess I’ll have to wait for your answer.
    Another thing. I cannot find kappa carrageenan so I will use agar flakes. Is it added along with the tapioca (as stated) or does it have to be softened first in liquid? Can I use oil or melted cocao butter instead of vegan butter?
    I really appreciate you taking the time to answer my questions. Thank you.

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