Creamy Oil-free, Dairy-free Brie
Oil-free, Dairy-free Brie
By Chef Katie Mae
Makes one 6-inch brie |Ready in 10 minutes, not including cream cheese prep or refrigeration time | Stores for 3 weeks in the fridge
INGREDIENTS
- 1 cup Basic Cashew Cream Cheese
- 1 cup coconut milk solids*
- 1 tablespoon nutritional yeast flakes
- ½ teaspoon salt (optional)
DIRECTIONS
- Blend all ingredients in a blender until smooth and well combined.
- Line glass or ceramic container with cheesecloth or plastic wrap.
- Transfer the mixture into the containers, evening out the top with a spatula.
- Cover and refrigerate for at least 8 hours. The brie will firm up, and yet remain very creamy.
CHEF’S NOTES
Coconut milk solids are the solids from the top of a can of coconut milk (do not get light coconut milk). The can should first be refrigerated overnight, so the solids have had time to separate from the liquid and become firm. Make sure that you don’t shake the can, turn it upside down or on its side, so the solids and liquids don’t mix again. When ready to use, spoon out all of the solids and save the liquid to cook or bake with another time. You will usually get about 1 cup of solids from one can of coconut milk.
To bake the brie, place it in a baking dish with raised sides.
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