This recipe is an update to my
- 1/2 cup raw or roasted macadamia nuts, soaked 4-8 hours in cold water, then drained and rinsed.
- 1 cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon pure maple syrup
- 1 tablespoon white or yellow miso
- 2 tablespoons tahini
- 1 tablespoon rice vinegar
- 1/2 teaspoon dijon mustard
- 1 teaspoon sea salt (use a little less if your macadamia nuts are salted)
- 1/8 teaspoon ground white pepper
- 2 tablespoons vegan butter
- a few drops of truffle oil (or use truffled sea salt)
- 2 tablespoons tapioca flour
- 1/2 tablespoon kappa carrageenan
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.