Vegan Brie


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


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.


Serving: 1Serving | Calories: 102kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 292mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg