Vegan brie

This recipe is from the Artisan Vegan Cheese from Miyoko Schinner with a small modification:


  • 1 pound Basic Cashew Cheese cultured for 12-24 hours
  • 1 cup refined coconut oil warmed or melted
  • 1 teaspoon nutritional yeast flakes
  • 1/4 tsp miso 

1. Flavor the cheese

Put the Basic Cashew Cheese, coconut oil, nutritional yeast and 1 tsp miso in a blender or food processor and process until smooth and well combined. The mixture will be fairly runny.

 2. Form the cheese

Line two 6-inch cake pan with cheesecloth or plastic wrap. Pour the mixture into the pan and spread it evenly. Cover and refrigerate for at least 8 hours, until firm. Let sit at room temperature for 1 hour before serving.