Brie baked in bread, or Brie En Croute, is one of my favorite ways to eat vegan brie! I mean seriously, it’s cheese baked inside of flakey puff pastry.
Carbs and cheese are my love languages, so this recipe speaks to me on all the levels. The vegan brie is cashew based and comes together rather quickly. It does however take some time to firm up in the fridge, so I suggest making the brie a day or two in advance if you are planning on making and serving this dish.
I used raspberry jam in this recipe but you can use whatever jam you like or even cranberry sauce.
This dish is beautiful and so tasty. This brie gets rather creamy and gooey once baked inside or the pastry and is delicious served with fruit or crackers. I like to just eat it with a fork, but maybe that would be frowned upon if serving at a party. Bwahahhaha, I’ll try to keep my manners in check.
I think this recipe would be beautiful and impressive for any holiday party or any gathering, or you can just make it for yourself, fork in hand and zero judgment!
INGREDIENTS:
VEGAN BRIE:
1 cup unsalted, unroasted cashews (plus water for soaking)
1 cup water
1/3 cup refined coconut oil
1/3 cup sauerkraut, without the juice
1 tablespoon apple cider vinegar
2 tablespoons tapioca starch
2 teaspoons agar powder
1 teaspoon salt
2 tablespoons nutritional yeast
cheese cloth
BRIE IN PUFF PASTRY:
1 puff pasty, Pepperidge Farm brand is vegan
1 six inch round of vegan brie
3 tablespoons raspberry jam
1/4 cup dried cranberries
1/4-1/3 cup sliced almonds
2 tablespoons plant milk mixed with 1 tablespoon maple syrup
INSTRUCTIONS:
For the Brie: Place cashews in a microwave safe container and cover in water. Microwave for 3 minutes. You can also cover in hot water, and let them soak for a few hours if you do not have a microwave.
Drain cashews, and add them along with remaining ingredients to a high speed blender or food processor. Blend until COMPLETELY smooth. If you are using a food processor, add the nuts first and try to break them down a bit before adding everything else.
Transfer mixture to a medium size sauce pan, over medium heat, and stir continuously until the mixture becomes thick and bubbly. This will only take a few minutes.
Line a 6 inch cake pan, or similarly sized shallow bowl, with a piece of cheese cloth that is large enough that it hangs a good bit over the sides of the bowl. Pour the mixture into the bowl and cover with the excess cheese cloth that is hanging over the sides. Place in the refrigerate for at least 4 - 5 hours to allow cheese to firm up.
Once the Brie is done, thaw puff pastry according to package instructions.
Preheat oven to 350 degrees
Roll puff pastry out into a 12 inch x 12 inch square on a floured surface.
Smear the jam in the middle of the puff pastry square and place the wheel of brie on top of the jam.
Place the dried cranberries and almonds piled up on top of the brie.
Carefully take each corner of the puff pastry dough and fold it over the top of the brie. Just one corner at a time until the cheese is covered. Brush the top with the milk/maple mixture. This will help the puff pastry to brown. You could also just give it a light spray with some cooking oil.
Place the brie on a baking sheet and into the preheated oven for about 25 minutes or until the pastry is golden brown and flakey.
Allow the the brie to cool some before cutting into it . Serve with crackers and or fruit.
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