Vegan Baked Brie

A creamy, garlicky vegan cheese made from cashews that bakes up beautifully with a golden skin.

Ingredients

• 1 cup raw cashews
• 8 cloves garlic (divided)
• 1 1/2 cups water
• 1/4 cup tapioca powder
• 2 tablespoons tahini
• 3 tablespoons nutritional yeast
• 4 teaspoons apple cider vinegar
• 3 teaspoons fine sea salt
• 1 teaspoon white miso
• 1 tablespoon fresh thyme leaves

Instructions

• Place (1 cup) raw 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 for at least 6 hours or overnight, then drain.)

• Preheat oven to 350°F (180°C).

• Chop (4 cloves) of the garlic and add to a high-speed blender along with the drained cashews, (1 1/2 cups) water, (1/4 cup) tapioca powder, (2 tablespoons) tahini, (3 tablespoons) nutritional yeast, (4 teaspoons) apple cider vinegar, (3 teaspoons) salt, and (1 teaspoon) white miso. Blend on medium-high speed until smooth, about 1 minute.

• Pour the cheese mixture into a 7.5 x 2-inch round brie baking dish.

• Thinly slice the remaining (4 cloves) garlic and arrange them on top of the cheese. Sprinkle with (1 tablespoon) fresh thyme leaves.

• Bake uncovered until the cheese has formed a skin on the top and is lightly brown around the edges, about 25 minutes.

Notes

• The tapioca powder helps the cheese set and gives it a stretchy texture
• Can be served warm with crackers or crusty bread
• Leftovers can be refrigerated and reheated