Easy to make Dairy Free Brie Cheese (Gluten/Grain/Egg Free)
I know a lot of people who are missin' Brie and other special cheeses like nothing else. This dairy-free Brie is basically perfect. It has the looks, the texture, and the taste. A lot of the flavor comes from the chickpea miso, which provides that mysterious, umami sensation. If you can't find chickpea miso, feel free to leave it out. Or use a rice miso if you're not grain-free.
· 1/2 cup melted coconut oil
· 1 1/3 cup of my homemade almond milk
· 1/4 cup tapioca flour, plus more for dusting
· 1 tbsp nutritional yeast flakes
· 1 tbsp chickpea miso (optional)
· 1 tbsp grass-fed gelatin
· 1 tsp sea salt
· 2 tbsp raw apple cider vinegar
1. Have a small springform pan (the size of a wheel of Brie) ready. Or use a small container/mold lined with overflowing ceran wrap (in order to easily remove the Brie once finished).
2. Add all the ingredients EXCEPT the apple cider vinegar to a medium pot on medium heat and whisk for about 5 minutes until thick.
3. Once thick, remove from heat. Do not overheat or you may break the emulsion.
4. Whisk in the apple cider vinegar and pour into your springform pan or mold.
5. Refrigerate for 24 hours.
6. Remove from mold and dust with a thick layer of tapioca flour. This is the crust. If you place the tapioca dusted brie in the fridge for a few days the crust will continue to get harder and the inside will remain soft.
7. Keep this Brie chilled, as it is already soft when it is cold.
8. If omitting the gelatin and using as a sauce, do not refrigerate. Use right away or store it and melt when needed.
It is important to use my homemade almond milk for this cheese because commercial almond milk contains a lot more than just almond and water, which will affect your cheese. ‘