Fromage De Brie (really Good Vegan Cheese From Vegnews)

Total Time: 84 hrs 15 mins Preparation Time: 84 hrs Cook Time: 15 mins

Ingredients

• 1 cup raw cashews
• 1 cup water
• 1/2 cup plain unsweetened soy yogurt
• 1/2 cup refined coconut oil
• 1 teaspoon nutritional yeast
• 1 1/4 teaspoons salt, divided
• 2 tablespoons tapioca flour
• 1 teaspoon agar-agar

Recipe

• 1 soak cashews in water for 3 hours if you have a high-speed blender (vitamix), 8 hours for a normal blender. then drain. (the longer you soak, the smoother the cheese.).
• 2 in the blender, combine cashews, 1 cup water, yogurt, coconut oil, nutritional yeast and 1 tsp salt. process until smooth.
• 3 transfer mixture to a large bowl, cover and let sit at room temperature for 24 to 36 hours. (taste occasionally to check the flavor.).
• 4 pour mixture into a medium saucepan and using a whisk, mix in tapioca powder and agar agar. heat over medium heat stirring frequently. cook until mixture is thick and pulls away from the side of the pan (about 5 minutes).
• 5 line a 6-inch cake pan with cheesecloth and pour in hot cheese mixture. spread mixture evenly and let cool in refrigerator for 4 hours or until firm. the inside will still be very soft.
• 6 remove from pan and remove cheesecloth. wet hands then sprinkle them with 1/4 teaspoons salt and rub wet salt all over the cheese. place cheese on a wire rack and let sit in a cool spot for 24 hours. flip cheese over and let rest 12 hours until it appears dry. wrap in wax paper and store in refrigerator for 2 weeks or put in a plastic bag and store in the freezer.