Vegan Brie Cheese
Makes approx. 3 wheels
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
- 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.
- 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.
- Carefully pour the cheese mixture into the lined ramekins and bake for 15-20 minutes.
- 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.
- 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!
Makes approx. 24 crackers
1 cup sunflower seeds
2 tsp. garlic powder
1 tsp. dried thyme
1 tsp. sea salt
1 tbsp. olive oil
¼ cup water
- Preheat the oven to 180C and line an oven tray with baking paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once cooled, gently break the crackers along the scored lines. Use immediately or store in an airtight container until ready to use. Enjoy!