Cook Vegan — September 2017

CASHEW BRIE

A delicious expression of the classic. The

longer you this in the humidifier (one to

three weeks), the more ‘Brie-like’ it will

become.

Makes: 1 4 x 2inch cheese round

•   300g (2 cups) raw cashews

•   60ml (¼ cup) unrefined coconut oil,

plus more for greasing the pan

•   200ml (¾ cup) aquafaba (liquid from

canned garbanzo beans)

•   ½ tsp Himalayan salt

Easy Pre-Prep:

Place the cashews in filtered water in a

small bowl. Cover and refrigerate overnight.

1 Lightly oil a 4-inch pan with coconut oil.

2 Drain the cashews. In the pitcher of a

Vitamix, place the cashews, aquafaba, salt,

and coconut oil.

3 Process first on medium speed, using the

plunger to evenly distribute the mixture.

4 Gradually increase the speed, stopping

intermittently to redistribute the mixture until

it is smooth.

5 Transfer the mixture to the prepared pan,

smooth out the top using a rubber spatula

and cover with a round of parchment paper

cut to fit the pan.

6 Dehydrate for 24 hours at 90 degrees.

Transfer to the refrigerator for 24 hours.

7 Run a sharp knife around the edges of the

mould. Turn the cheese out onto a cutting

board and remove the sides. Using the wide

flat side of a large knife, run the flat edge

under the metal round, pressing upward to

separate the round from the cheese. Smooth

the cheese surfaces with rubber spatula If

desired, place in a humidifier for 1 to 3 weeks.

Rub fine sea salt over your cheese after a few

days and then repeat every few days or so to

prevent black mold from appearing.

SMOKED GOUDA

• 75g (½ cup) raw cashews
• 70g (½ cup) raw almonds
• 60ml (¼ cup) refined coconut oil, plus
more for greasing the pan and a spoon
• 25g (¼ cup) modified tapioca starch
• 1 drop beta-carotene, squeezed out of
the gel cap
• 1 tsp Himalayan salt
• 2½ tbsp agar-agar flakes
• 1 tsp liquid smoke

Easy Pre-Prep
Place the cashews in filtered water in a
small bowl. Cover and refrigerate overnight.
Place the almonds in filtered water in a
small bowl. Cover and refrigerate overnight.

1 Lightly oil a 4 inch springform pan with
coconut oil. Drain the cashews.

2 Bring 4 cups of water to a boil in a
medium saucepan over medium-high heat.
Add the almonds and blanch them for 1
minute. Drain the almonds in a colander
and remove the skins with your fingers (you
can compost the skins).

4 In the pitcher of a Vitamix, place the
cashews, almonds, water, the modified
tapioca starch, beta-carotene, coconut oil,
salt, and agar-gar. Blend on high speed for
1 minute or until smooth.

5 Transfer the mixture to a saucepan

and heat over medium-low heat, stirring

continuously, until it becomes thick

and cheese-like in consistency. (You

can use a thermometer and heat the

mixture to about 145 ̊F.)

6 Add in the liquid smoke and mix

with a rubber spatula to incorporate

well.

7 Pour the cheese into the prepared

springform pan. Smooth the cheese

with the back of a spoon coated

with coconut oil. Let the mixture

cool, then cover it with a baking

paper round cut to the size of

the cheese mold. Transfer the

cheese to the fridge overnight

to set up.

8 Run a sharp knife around the

inside edge of the mold. Release

the buckle and remove the ring

of the mold. Using the flat

edge of a large knife, separate

the cheese from the bottom

metal round, and transfer

to a cutting board. With a

very sharp knife, slice the

cheese and serve.

• Recipes and images from This
  Cheese is Nuts by Julie Piatt (Avery;
  published June 2017)

Vegancheese