Easy Vegan Truffle Bri

Today we are making a creamy, rich, and buttery Truffle Vegan Brie. This one is not only incredibly easy to make, but its deliciously similar to its dairy counterpart.

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🌿 RECIPE🌿

Prep time: 15 minutes ready in: 4 hours
Serves: 1 vegan cheese wheel

INGREDIENTS

½ of a 16 oz (396g) block of firm tofu, drained (sub for soaked cashews if soy free)

2 cups canned dairy free milk (I used cashew)

¼ teaspoon lactic acid (sub 1/2 tablespoons Lemon Juice.)

1 tablespoon Nutritional Yeast

2.5 tablespoon white miso paste (use chickpea miso if soy-free)

¼ tsp salt, optional

1-¼ kappa carrageenan

1-½ tablespoon tapioca starch

1 tablespoon truffle oil

1 capsules vegan probiotic

INSTRUCTIONS

1. Add all ingredients to a blender and pulse until smooth. Give it a taste and adjust flavors to your preference.

2. Transfer the mixture into a non stick pan set to medium high heat.

3. Cook until the mixture starts to curdle (about 3-5 minutes).Stir constantly with a wooden spoon.

4. Turn the heat down to medium for the last few minutes of cooking.

5. You can serve this now as is, pour over pasta or as a dip.

For a Firm Cheese Block

6. Lay a cheese cloth over a round container. Pour the mixture into the bowl. The cheese should pour smoothly into the bowl. If it is starting to clump, add it to a blender and pulse until once again smooth.

7. Allow the cheese to sit out on the counter overnight. This will allow the cheese to start to ferment. It will help strengthen the flavor and start to create a firm rind around the cheese.

8. Move to the fridge to cool.

9. Serve with crackers, some toasted bread. It taste great with sliced pair or apples. Add to your cheese plate and enjoy!

🍍 Pro Tips:

*Sub the Kappa Carrageenan for Agar Agar. This will result in a less firm, more rubbery cheese.

* The cheese cloth will help create a firmer cheese and allow air to harden the cheese.

* Any dairy free milk works for this recipe with the tofu since we are using the truffle oil that will give it a rich and fatty consistency. For an even creamier cheese sub the tofu for soaked cashews or add in a full fat milk alternative like coconut milk.
* This cheese melts wonderful so you could also cook and serve it in a bread bowl or bake into appetizer.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!