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.
Oh my GOODNESS!!!! This looks perfect!!!
please get out of my dreams, and get into my life. i’m going to go get some macadamia nuts this week and get this done.
This is stunning, Somer! Brie used to be my favorite cheese before I went vegan. I need to try this ASAP.
Thank you so much Cadry! I’m going to try and culture it to see if I can give it even more “funk”.
Please let us know how that goes Somer and if you could share the (cultured) recipe that would be awesome (if it works) 🙂
I’ll definitely let you know! I’ll probably just add details to this post.
That would be excellent Somer. Very interested in how fermenting affects the flavour and the texture 🙂
Oh my heart! This is Devine! 💗
Amazing how much it looks like “real” cheese!
It’s crazy town!
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 ❤ 🙂
Thank you Fran! Hope you both enjoy it!!!
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.