Updated: May 19, 2021
Vegan Raspberry Baked Brie Puff Pastry
Prep Time: 10 min (+8 hrs to Freeze) | Cook Time: 5 min | Bake Time: 40 min | Serving Size: 4 people
Recipe Adapted from the Phenomenal It Doesn't Taste Like Chicken
⅓ Cup of Raw Cashews
⅔ Cup of Water
1 tbsp Cornstarch
½ tbsp Nutritional Yeast
1 tsp Apple Cider Vinegar (Can Substitute with Lemon/Lime Juice)
¼ tsp Salt
¼ tsp Garlic Powder
1 Puff Pastry (Check to Make Sure it’s Vegan; Pepperidge Farm Puff pastry is Vegan)
Also Can Substitute with Phyllo Dough, Although it’s a Bit flakier/drier
Half a Jar of Raspberry Jam
In a blender, combine the cashews, water, cornstarch, nutritional yeast, apple cider vinegar, salt, and garlic powder. Blend until completely smooth/liquid.
Heat up a medium sized skillet on medium heat, and pour in the mixture.
Stirring continuously, heat up the mixture until it begins to thicken and clump together. It should take about 5 minutes to get a thick, melty cheese like consistency.
Turn off the heat, and pour the thick mixture into a small glass/ceramic bowl.
Place the container in the Freezer and let it sit overnight.
Once ready to assemble, take out the frozen cheese and thaw.
Preheat your oven to 400 degrees Fahrenheit.
Roll out the puff pastry, and scoop out ¼ of the jelly into the center of the dough. Spread it out and create a circle about 3-4” in diameter (about the same size of your vegan brie cheese).
Place the vegan brie cheese on top of the jelly circle, and cover it with the remaining jelly.
Peel the corners of the puff pastry and wrap it over and around the vegan brie cheese until it’s completely covered. Feel free to trim off any excess puff pastry and use as decoration on top.
Transfer the wrapped vegan brie to an oven tray and place in the oven. Bake for 40-45 minutes, until golden brown.
Take out and place in the center of vegan charcuterie board with an assortment of crackers.