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Fromage de Brie
The Big Cheese, Miyoko Skinner----sent by Susan
"This non-dairy version of the beloved French classic comes amazingly close in flavor, texture and appearance. For me, it was actually thrilling to see it take form over the four days of aging. This one is not low fat, but it is so worth trying for a special occasion."---Susan
240 ml 1 cup raw cashews soaked in water for 3 hours and drained
240 ml1 cup water
120 ml1/2 cup plain unsweetened soy yogurt
120 ml1/2 cup refined coconut oil
5 ml1 teaspoon nutritional yeast flakes
1-1/4 teaspoons salt, divided
30 ml2 tablespoons tapioca flour
5 ml1 teaspoon agar flakes
1. In a blender, combine cashews, water, yogurt, coconut oil, nutritional yeast, and 1 teaspoon salt and process until smooth. Transfer mixture to a large bowl, cover with plastic wrap or a towel, and let sit at room temperature for 24 to 36 hours. Taste occasionally until it develops desired flavor.
2. Pour mixture into a medium saucepan. Use a whisk to mix in tapioca flour and agar, then heat over medium heat, stirring frequently. Cook until mixture is thick and pulls away from the side of the pan, about 5 minutes.
3. Line a 6-inch cake pan with cheesecloth and pour in hot cheese. Spread mixture evenly, cover with cheesecloth, and let cool in refrigerator until firm. The inside will still be soft.
4. Remove cheesecloth. Wet hands, then sprinkle them with remaining 1/4 teaspoon salt and rub wet salt over cheese. Place cheese on a wire rack and let sit in a cool corner for 24 hours. Flip cheese over and let rest 12 hours until it appears dry. Wrap in wax paper and store in refrigerator for up to 2 weeks. For longer
storage, freeze in a sealed plastic bag.
Yields one six-inch round.