Ingredients

The following ingredients have 4 Servings
  • 1 cup Raw Cashews ((150g))
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Nutritional Yeast
  • 2 Tablespoons White Miso Paste
  • 1/4 teaspoon Salt
  • 1/2 cup Vegetable Stock ((120ml) or Vegetable Broth)

Instruction

  • Add raw cashews to a bowl. Pour boiling hot water from the kettle over the top and leave them to soak for 1 hour.
  • After 1 hour, drain and rinse the cashews.
  • Preheat the oven to 350°F (180°C). 
  • Add the soaked cashews, lemon juice, nutritional yeast, miso paste, salt and vegetable stock to the blender jug and blend until very smooth.
  • Line two oven-safe ramekins (~3 inches round, 2.5 inches deep) with parchment paper. Secure the parchment paper in place with a rubber band (remove it before baking).
  • Divide the vegan brie between the two prepared ramekins.
  • Bake for 30 minutes.
  • Let them cool at room temperature until cooled and then transfer to the fridge to chill completely before removing from the ramekins.
  • Serve with fruit and crackers for a wonderful appetizer.