Thrive92017

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ingredients

Cheese

1 cup cashews

1 cup water

½ cup plain unsweetened

nondairy yogurt

½ cup refined coconut oil, melted

1 tbsp nutritional yeast

1 tsp sea salt

Agar and Tapioca Mix

2 tbsp tapioca flour

1 tsp agar powder

directions

Soak, rinse, and drain the nuts.

Place all the cheese ingredients in a

blender and process until smooth.

Transfer the cheese mixture into

a glass container and cover with

a clean kitchen towel.

Let the cheese culture at room

temperature for 24-48 hours.

After culturing is complete, pour

mixture into a saucepan.

Whisk in tapioca flour and agar.

While the mixture cooks over

medium heat, stir constantly, using

a flexible spatula.

Cook until mixture is thick, glossy,

and pulls away from the side of the

pan, about 8-10 minutes.

Line a cake pan or a round glass

container with cheesecloth, or

plastic wrap, with excess hanging

over the sides. Pour in cheese

mixture and spread evenly. Let the

cheese cool, then cover and put in

refrigerator for 6-8 hours until firm.

Once firm, lift the cheese from the

container and remove cheesecloth

or plastic wrap. Place the cheese

on a wax paper-lined plate.

Dust the cheese on all sides with

tapioca flour. This will help dry the

exterior and imitate the white

rind found on the traditional brie

cheese. Place uncovered cheese

in the refrigerator to air-dry for

12-24 hours.

Wrap the cheese in wax paper and

store in a covered container in the

refrigerator for 2-3 weeks.

olive & roasted pepper

cHeeSe terriNe

FreNcH

brie style

juleS aroN