This recipe has been in my drafts about 2 years…. I guess that shows how great of a blogger I am, hahah.
I was inspired to make this recipe a long time ago when I saw someone post about it in a facebook group. Only 3 ingredients to make vegan “brie”.
Before I went vegan I had a sort of love/hate relationship with brie…. Or well, I couldn’t quite decide if I liked it or not. Sometimes I liked it, sometimes I didn’t. I must admit I am not a huge fan of melted cheese, neither dairy nor vegan cheese. Something about that gooey texture just isn’t for me…
I am really selling this recipe, right?
I decided it was finally time to give this recipe a go and see whether it worked or not.
Vegan cheese (preferably plain, I used Violife cheese), cream cheese (I used oatlys) and some oat cooking cream (I also used Oatly). That is all you need.
The results….? Creamy and cheesey…. A little gooey as well.
If you let the cheese sit for 24 hours in the fridge it does create a sort of thicker outer layer resembling the outer layer of brie cheese, but not quite the same texture. Of course, I haven’t eaten brie cheese in almost 4 years so I am sure if you eat brie first and then eat this remake of it, it won’t be the same. But it does have similar qualities and textures according to me.
I definitely think I can experiment more with this recipe, maybe try another cheese brand to see how it works or add flavours to the cheese such as garlic or chilli or why not some roasted walnuts. (Even though I know brie is just plain in flavour).
Give this recipe a try. I would suggest you half the recipe if you just want to try it or are just making for one person.
200g vegan cheese, plain
80g cream cheese
Chop the cheese into smaller pieces.
Pour the oatcream into a pot and heat on medium. Add the vegan cheese and allow to cook until the cheese begins to melt. Keep stirring. Finally add the cream cheese.
Grease a small pot/jar and pour in the cheese mix. Place in the fridge overnight, but preferably 12-24 hours. Note, you can let it sit in the fridge overnight and then in the morning turn the jar/pot over and place on a plate and naturally it will release from the jar so that you can remove the jar and cut into the brie.
Should last in the fridge atleast a week! I would suggest you keep it covered.
You can double or half this recipe depending on how much you want to make 😊 And try different vegan cheeses if you want flavour or add your own flavour if using a plain cheese.
If you try this, let me know what you think 😊 Don’t forget to tag me on Instagram(itsahealthylifestyle) or comment down below.