Vegan Baked Brie Dip
Just 7 simple ingredients and easy to make. Creamy, cheesy, gooey, and tastes just like brie except totally dairy free! This crowd-pleasing recipe is the perfect holiday party appetizer.
- 2/3 cup(s) raw cashews softened if needed (see step 1)
- 2 cup(s) plant-based milk plain (such as oat or soy)
- 2 tablespoon(s) tapioca starch (also called tapioca flour) (or sub 1 tablespoon cornstarch)
- 1 tablespoon(s) nutritional yeast
- 2 teaspoon(s) apple cider vinegar
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) salt
- 1/4 cup(s) jam or preserves (such as fig, apricot, or strawberry)
- 1/4 cup(s) roughly chopped nuts (such as pecans, walnuts, or pistachios)
- crackers or bread for serving
Softening the cashews (optional):
- Softening the cashews helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth cheese dip. You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover them with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
To make the vegan brie:
- Preheat your oven to 400°F (200°C). (See notes for stove-top instructions if preferred).
- Add the cashews, plant-based milk, tapioca starch, nutritional yeast, apple cider vinegar, garlic powder, and salt. Blend until completely smooth. It will be a milky consistency. Pour into an oven-safe serving dish (I used this 7-inch mini cast iron skillet) or a 4-cup baking dish or larger baking dish.
- Place the dish on a baking sheet to catch any drips. Then bake the brie uncovered for 30 - 35 minutes, stopping to stir halfway through. The brie will go from a watery milky consistency, to clumpy, and then lastly to creamy deliciousness. Once it's thickened and creamy give it a final stir. Serve in the baking dish or carefully transfer it to another serving dish. Optionally you can top it with preserves and nuts if desired. Serve hot with crackers or bread.
Stove-top cooking method: instead of baking the brie dip in the oven, you can alternatively cook it on the stove. To do this, follow the steps to blend the brie mixture. Pour it into a medium saucepan and cook over medium-high heat. Stir often while it cooks using a spatula until the cheese has thickened into a smooth thick brie sauce. Transfer to a serving dish, garnish with optional toppings, and serve hot. Cashews substitute: cashews are my favorite to make the smoothest creamiest cheese. Alternatively, you could sub blanched almonds or macadamia nuts. For a nut-free option, you could try raw sunflower seeds but they might give the cheese a green tint. Make ahead: you can make the blended cheese mixture ahead of time and store in the fridge for up to 2 days. Whisk or shake to combine then cook as directed. Or you can store the fully prepared brie dip (without toppings), let it cool, then cover then store it in the fridge for up to 3 days. Gently reheat in the stove at 350°F (180°C) for about 10 minutes or until heated through. Alternatively, you could gently reheat the dip on the stovetop or in the microwave.
Serving: 1serving of brie dip without toppings or crackers(recipe makes 6 servings) | Calories: 129kcal | Carbohydrates: 10g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 235mg | Fiber: 1g | Sugar: 3g | Vitamin A: 309IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 1mg