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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