This vegan brie is so good, it’s better than the real thing! It’s got a rich, creamy texture and loads of flavor. Serve it with fruit and crackers for a delicious appetizer.
We love making vegan cheese recipes and this vegan brie is our new favorite! We just can’t get enough of it.
It’s so rich and creamy and loaded with flavor. And truthfully, this is what makes it ‘better than the real thing’ because regular dairy-based brie cheese is actually VERY bland.
This manages to taste like brie, but with HEAPS more flavor. So a side-by-side comparison done by friends had this vegan brie declared the winner by a landslide!
It’s very similar in looks and method to our vegan camembert, but the flavor notes are very different. Brie is slightly milder than camembert with salty, umami flavors coming through.
For more easy and delicious vegan cheese recipes (that are great as appetizers) also check out our vegan queso, vegan cheese ball, vegan blue cheese and vegan goat cheese.
Ingredients You’ll Need:
Ingredient Notes
- Nutritional yeast – adds to the cheesy flavor. If you’re not a fan of nutritional yeast, you can leave it out, but it is highly recommended.
- Vegetable stock – or vegetable broth are interchangeable.
- Raw cashews – are soaked for 1 hour in hot water.
- White Miso paste – white miso paste (often not actually white at all in color) works wonderfully but you can also use red or brown miso paste.
How To Make Vegan Brie
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add raw cashews to a bowl. Pour boiling hot water from the kettle over the top and leave them to soak for 1 hour.
- After 1 hour, drain and rinse the cashews.
- Add the soaked cashews, lemon juice, nutritional yeast, miso paste, salt and vegetable stock to the blender jug and blend until very smooth.
- Line two oven-safe ramekins (~3 inches round, 2.5 inches deep) with parchment paper. Secure the parchment paper in place with a rubber band (remove it before baking). This makes it much easier when you pour in the brie.
- Divide the vegan brie between the two prepared ramekins.
- Bake at 350°F (180°C) for 30 minutes.
- Let it cool at room temperature until cooled and then transfer to the fridge to chill completely before removing from the ramekins.
- Serve with fruit and crackers for a wonderful appetizer.
Recipe Tips
Blender or food processor. We love making cheeses in our high speed Vitamix blender. However, if you don’t have a high speed blender, it can be tricky to get it blended properly. If this is the case then I have good news because it also works great in a food processor. It can seem as if it’s a little more grainy but once baked etc, you don’t know the difference.
Ramekin sizes. The exact sizes of your ramekins aren’t important. If you have one bigger ramekin (5-6 inches) then you’ll just get one bigger round of cheese instead of the two smaller ones that we got.
Serving. This vegan brie pairs very well with red grapes, strawberries and figs. We love it on a cracker with some fig jam!
Storing and Freezing
Store your brie in a covered container in the fridge for up to 7 days. It is also freezer friendly for up to 3 months. Let it thaw in the fridge overnight and then serve as usual.
More Vegan Cheese
- Vegan Mozzarella
- Vegan Cottage Cheese
- Vegan Cream Cheese
- Vegan Cheddar Cheese
- Sliceable Cashew Cheese
- Vegan Feta
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Brie
Ingredients
- 1 cup Raw Cashews (150g)
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Nutritional Yeast
- 2 Tablespoons White Miso Paste
- ¼ teaspoon Salt
- ½ cup Vegetable Stock (120ml) or Vegetable Broth
Instructions
- Add raw cashews to a bowl. Pour boiling hot water from the kettle over the top and leave them to soak for 1 hour.
- After 1 hour, drain and rinse the cashews.
- Preheat the oven to 350°F (180°C).
- Add the soaked cashews, lemon juice, nutritional yeast, miso paste, salt and vegetable stock to the blender jug and blend until very smooth.
- Line two oven-safe ramekins (~3 inches round, 2.5 inches deep) with parchment paper. Secure the parchment paper in place with a rubber band (remove it before baking).
- Divide the vegan brie between the two prepared ramekins.
- Bake for 30 minutes.
- Let them cool at room temperature until cooled and then transfer to the fridge to chill completely before removing from the ramekins.
- Serve with fruit and crackers for a wonderful appetizer.
Notes
- Nutritional yeast – adds to the cheesy flavor. If you’re not a fan of nutritional yeast, you can leave it out, but it is highly recommended.
- White Miso paste – white miso paste (often not actually white at all in color) works wonderfully but you can also use red or brown miso paste.
- Blender or food processor. If you don’t have a good blender then this also works great in a food processor. It can seem as if it’s a little more grainy but once baked etc, you don’t know the difference.
- Ramekin sizes. The exact sizes of your ramekins aren’t important. If you have one bigger ramekin (5-6 inches) then you’ll just get one bigger round of cheese instead of the two smaller ones that we got.
- Serving. This vegan brie pairs very well with red grapes, strawberries and figs. We love it on crackers with fig jam.
- Storing and Freezing: Store your brie in a covered container in the fridge for up to 7 days. It is also freezer friendly for up to 3 months. Let it thaw in the fridge overnight and then serve as usual.
Tastes really great – so much better that any shop bought vegan cheese – I will probably never buy one again! Quick and simple recipe – Thanks so much. Ps – I just baked one container and used the rest as a cheesy sauce with pasta! It was also delicious – I love nutritional yeast – but with the miso it definitely takes it to a new level.
Fantastic! Thanks so much Janet!
Since miso is so expensive, I’m wondering if one could use hummus in its place? Both come from beans and have about the same consistency. What do you think?
It’s actually more for those umami flavors, so you could try soy sauce or tomato paste (they would affect the color though) to more replicate the umami flavors created by the miso. All the best!
This is the third cheese I have made using your recipes Alison and once again this was a great success. I am amazed at how easy it was to make and even more amazed at how delicious and creamy it tastes. This Brie is a new favorite with my family. Thank you for the recipe.
Next up, your vegan mozzarella and tofu ricotta for my red lentil lasagna tomorrow.
Yay! So happy the recipes are working out well for you! Thanks so much for the awesome review.
Well, I’m not sure if I did something wrong but my first attempt didn’t taste much like Brie (at least as I remember it). BUT it was delish, nonetheless! I used it on a baked sweet potato with garlic roasted asparagus and caramelized onions and it was a very nice addition. I will definitely save this recipe. There are so many possible uses but I think the one I’m most looking forward to trying is an appetizer “cheese” ball coated in chopped nuts. Yum!
Just snuck a bite right out of the oven before letting it sit to cool, and omg, it tastes just like brie! I can’t wait to try it with raspberry jam over the top!
Yay! Thank you so much for the wonderful review!
This was amazing! Thanks
Thanks Amy!
Absolutely delicious! This recipe is becoming a staple in our home.
Thanks so much Herrade!
Really tasty and much enjoyed by all the family. Very more-ish! I’m making it again straight away and sharing the recipe with family. Thank you.
Awesome, thanks so much Hilary!
Planning on making this super soon! I was wondering if you knew if it would work to make baked Brie??? That would be the cherry on top!!!
Hi Bri, I actually don’t think it would work great for that, sorry! We do have some cheeses that get super melty when baked, like our vegan mozzarella.
This is amazing I could actually eat it as a cheesy dip 😋. My mates are going to love it! Thank you for the recipe.
You’re so welcome Cathryn, so happy you like the recipe!
Hello! I cannot eat cashews, do you think this recipe would work with pecans? Or maybe they are too hard?
Hi Chris, I don’t think pecans would be a good fit, but you could try it with slivered or blanched almonds. The texture may not be as smooth but it would still be great.
Amazing recipe!
I add smoked paprika to one of them. So yum!! I guess you can add chives or whatever you like. Your recipes never disappoint. Thanks!
Smoked paprika is an awesome addition! So happy you enjoyed it Patricia!
By far the best recipe I have ever seen.
So tasty and creamy.
My vegan clients are going to love it!
Fantastic recipe! I do not like miso so I left it out and the cheese tasted good. To kick it up a notch, what could I use instead of miso? Thanks
Hi Debbie, thanks so much! So happy it came out good! For a replacement for miso and to get similar umami flavors you could use tomato paste or soy sauce. If you’re using soy sauce then just use 1 tablespoon. Thanks for the awesome rating!
Hi Allison,
Can you bake this on the cake mode in the Instantpot and if so, how long?
Looks terrific.
Thanks!
Deb
Hi Deb, sorry I have NO idea! I keep meaning to get an instant pot but I still haven’t done it! Sorry I can’t help!