Vegan Brie with Garlic & Thyme Crackers Recipe

Using our Euphemia Wholefoods Range, the talented Krystle Manning from Of Oat and Earth has done it again, creating the most delicious grazing board, with homemade vegan brie and garlic and thyme seed crackers.
Being vegan or dairy intolerant shouldn't mean missing out on the things you love. Made from nutritious ingredients like cashews, tahini and nutritional yeast- this tastes as good as the real thing and is packed with nourishing minerals.
Perfect just in time for Christmas and time spent with loved ones, why not give this one a go and impress the crowd?


Vegan Brie Cheese

Makes approx. 3 wheels

1 cup Euphemia Organics raw cashews (150g), soaked for 6 hrs or overnight

½ can cannellini beans, (2/3 cup or 120g when drained and rinsed)

1 tbsp. tahini paste

¼ cup melted coconut oil (53g)

Juice of ½ lemon

½ can (200mL) full-fat coconut milk (I use the brand TCC or Ayam)

1 tbsp. apple cider vinegar

1 tbsp. corn flour/starch

2 tbsp. nutritional yeast

2 tsp. Dijon mustard

1 tsp. salt

¼ cup tapioca flour

1 tsp. white pepper 

  1. Preheat the oven to 180C and line 2-3 round ramekins with baking paper, ensuring you cover the bottom and sides. You may need to oil the sides first so that the paper sticks to them.
  2. Place all ingredients (except for the tapioca flour and white pepper) into a blender. Blend on high until very smooth. At this point, you can taste the mixture and add any additional flavours you please – e.g. Truffle oil or black garlic added to one portion could be nice.
  3. Carefully pour the cheese mixture into the lined ramekins and bake for 15-20 minutes.
  4. Once the cheese is almost set, with only a slight wobble in the centre, remove it from the oven and allow it to cool completely in the ramekins. Once cooled, place the cheese into the fridge for 2 hours or overnight, to set.
  5. Carefully remove from the ramekins and combine the tapioca flour and white pepper in a shallow dish or on a clean work surface. Gently roll and dust the cheese in the flour for a typical ‘brie cheese’ look. Alternatively, you can roll the cheese in herbs or chopped dried fruit and nuts. Enjoy!



Seed Crackers

Makes approx. 24 crackers

1 cup sunflower seeds

¼ cup Euphemia Organic Linseeds (or flaxseeds)

¼ cup Euphemia Organic hemp seeds

2 tsp. garlic powder

1 tsp. dried thyme

1 tsp. sea salt

1 tbsp. olive oil

¼ cup water

  1. Preheat the oven to 180C and line an oven tray with baking paper.
  2. Place all seeds, garlic powder, thyme and sea salt into a food processor or blender and process until you achieve a consistency similar to almond meal.
  3. With the motor running on low speed, drizzle in the olive oil and then the water. The mixture should come together and turn into a dough.
  4. Tip the mixture onto the baking tray and knead it together into a ball or rectangular shape. Place another piece of baking paper on top and use a rolling pin to roll the mixture out evenly until it’s about 3mm thick.
  5. Remove the top sheet of paper and use a sharp knife to score vertical and horizontal lines into the dough (almost all the way through), making about 24 squares that are each about 5-6cm.
  6. Place into the oven to bake for 10-15 minutes or until beginning to turn a gentle golden brown. Remove and allow to cool completely on the baking tray.
  7. Once cooled, gently break the crackers along the scored lines. Use immediately or store in an airtight container until ready to use. Enjoy!



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