25-Minute Gooey Baked Vegan Brie with Cashews

Easy and gooey baked vegan brie made with cashews, nutritional yeast and miso. Loaded with cheesy flavour and the perfect gooey texture. This recipe is ready in 25 minutes and perfect for feeding a crowd. Serve warm with baguette or crackers!

Course Appetizer, Sauces, Dips, and Dressings

Cuisine dairy-free, French, gluten-free, grain-free, North American, sugar-free

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Cook Time 25

Soak time 1

Servings people

Calories 205kcal

Author Hannah Sunderani

Ingredients

1 cup raw cashews
6 cloves garlic (divided)
1 ½ cups water
¼ cup tapioca powder
2 tbsp tahini
2 tbsp nutritional yeast
4 tsp apple cider vinegar
1 ½ tsp fine sea salt
1 tsp white miso
1 tbsp fresh thyme leaves

US Customary - Metric

Instructions

Place the cashews in a small bowl and add boiling water to cover. Soak for 1 hour, then drain. (Alternatively, soak the cashews in room-temperature water water to cover for at least 6 hours or overnight, then drain.)
Preheat oven to 350°F (180℃)
Chop 3 cloves of the garlic and add to a high-speed blender along with the cashews, water, tapioca powder, tahini, nutritional yeast, apple cider vinegar, salt and miso. Blend on medium-high speed until smooth, about 1 minute.
Pour the cheese mixture into a 7½ x2-inch round brie baking dish. Thinly slice the remaining 3 garlic cloves and arrange them on top of the cheese. Sprinkle with the thyme. Bake, uncovered, until the cheese has formed a skin on the top and is lightly brown around the edges, 25 minutes.

Video

Nutrition