A good friend of mine is teetering on the fence and (I hope!) about to jump over into vegan land. In my attempt to influence her, I frequently make her a taste-tester for promising new recipes. Over the weekend, she and her family came over for dinner and I served a vegan brie. She loved it and surprisingly so did her kids. It was gone about 15 minutes after I put it out (though my husband certainly deserves credit for consuming at least a quarter of it!). This recipe comes from The Ultimate Uncheese Cookbook, by Joanne Stepaniak, who is a genius!
Before pouring the brie in your pans to set coat them with a little oil and some wheat germ.
All ingredients blended and ready to be chilled.
Brie poured into bowls and ready to be chilled.
2 tbsp wheat germ
1 1/2 cups water
3 tbsp agar-agar (powder or flakes)
1/2 cup raw cashews, chopped
1/2 cup silken tofu, (firm) crumbled
1/4 cup nutritional yeast flakes
1/4 cup lemon juice
2 tbsp tahini
1 1/2 tsp onion powder
1 tsp salt
1/4 tsp garlic powder
1/8 tsp ground dill seed or coriander seed(optional)
Place water and agar-agar in a small saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Place this mixture immediately into a blender or food processor with remaining ingredients (except wheat germ) and process until completely smooth.
Pour immediately into a 2 1/2 cup round dish or pie plate that has been lightly oiled and dusted with wheat germ, if desired. Cool in the refrigerator uncovered. When the brie is completely cool, cover and chill, preferably overnight. To serve, invert the bowl, using a knife around the edges to help it along and place on your serving tray. The wheat germ coated side is now on top and ready to serve.
Store leftovers in the refrigerator.