I've had this recipe idea rolling around in my head for probably about a year. I'm not sure why I waited so long to test it out, but I'm certainly glad I finally did because this Vegan Baked Brie in Puff Pastry is the stuff of holiday appetizer dreams!!!! Gooey homemade easy-to-make vegan brie cheese is paired with cranberry sauce, walnuts, and wrapped up in flaky crispy puff pastry. This warm, gooey, brie-filled holiday favorite is the perfect centerpiece for a party. And, don't be surprised when this gets gobbled up at lightning speed.
Although this recipe has a few steps, it's actually super easy to make. The brie is made with just 7 ingredients you can find at almost any grocery store. Just blend, cook for 2 - 3 minutes to make a gooey melty brie. The trick is to freeze this brie so that it holds its shape. Once wrapped in puff pastry and baked it re-melts making a delicious creamy filling. And because the brie needs to be frozen before using it, this means most of the recipe is actually made ahead of time. Just bake fresh and serve hot!
Then just roll out the puff pastry, add cranberry sauce and walnuts, wrap the frozen brie inside and bake. So easy peasy!
I paired my brie with cranberry sauce and walnuts. But you could get creative and use any jam or chopped nut combo you like!
How to Make Vegan Baked Brie:
To Soften the cashews (optional): If you have a high-powered blender you may be able to skip this step, but if not, this step is important to get a smooth cheese. You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
To make the vegan brie:
Add the cashews along with â…” cup of water, tapioca starch, nutritional yeast, vinegar, salt and garlic powder to a blender. Blend until completely smooth. It will be very watery.
Pour into a small saucepan and put over medium-high heat. Continually stir. The cheese will start forming clumps, keep stirring and it will continue clumping until the mixture turns from watery to a thicker melty cheese sauce. This takes 2 - 3 minutes.
Line a 4 inch spring form pan with parchment paper, or use a similar sized container lined with parchment paper, or use a 4 inch silicon mold. Pour the cheese into the prepared mold, and freeze overnight. This can be kept frozen until ready to use.
When ready to assemble:
Preheat your 400F (200C). Line an 8" x 8" baking pan with parchment paper (or use a similar sized baking dish).
On a lightly floured surface roll out the puff pastry to â…›" thickness, making a square that's about 10" x 10".
Spread the cranberry sauce in the middle of the puff pastry making a circle about the same size as your vegan brie. Sprinkle the walnuts on top of the cranberry sauce. Then place the frozen un-wrapped brie on top of that. (I find placing the cranberry sauce on the bottom makes it easier to pinch the puff pastry closed without sauce escaping everywhere).
You can make your own homemade cranberry sauce or use canned store-bought cranberry sauce, either way is great!
Gather the edges of the puff pastry and wrap around the brie. Pinch the pastry closed. Remove any excess pastry if needed. Optionally, you can use any leftover pastry to make leaf shapes or any other decorations you like.
Once wrapped, brush the puff pastry with aquafaba or plant-based milk, this will help it get golden brown in the oven. Carefully transfer the wrapped brie to the prepared baking pan and bake for 45 minutes or until the pastry is golden brown. Serve hot.
Get your napkins ready because this gooey vegan baked brie is deliciously messy. YUM.
Common Questions
Can I freeze vegan brie?
Yes, the brie needs to be frozen before you can work with it, so you can have it ready to go in the freezer! You should wrap the brie with the puff pastry just before you bake it. This will ensure the perfect gooey texture.
Can vegan brie be made gluten-free?
Yes, if you use a gluten-free puff pastry.
Can I melt vegan brie?Â
Yes! This is melty and ooey gooey melty cheese that you won't get enough of!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Baked Brie in Puff Pastry
Servings: servings (makes one baked brie in puff pastry)
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Ingredients
For the brie:
- â…“ cup raw cashews, , softened if needed (see step 1)
- â…” cup water
- 1 tablespoon tapioca starch, (also called tapioca flour)
- ½ tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
For the puff pastry:
- 7 oz puff pastry,, thawed (check to make sure it's vegan)
- 2 tablespoons cranberry sauce, , (see notes for substitutes)
- 3 tablespoons chopped walnuts or pecans
- 1 - 2 tablespoons aquafaba or plant-based milk
Instructions
Softening the cashews (optional):
- Softening the cashews first helps them blend. If you have a high-powered blender you may be able to skip this step, but if not, this step is important to get a smooth cheese. You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
To make the vegan brie:
- Add the cashews along with â…” cup of water, tapioca starch, nutritional yeast, vinegar, salt and garlic powder to a blender. Blend until completely smooth. It will be very watery.
- Pour into a small saucepan and put over medium-high heat. Continually stir. The cheese will start forming clumps, keep stirring and it will continue clumping until the mixture turns from watery to a thicker melty cheese sauce. This takes 2 - 3 minutes.
- Line a 4 inch spring form pan with parchment paper, or use a similar sized container lined with parchment paper, or use a 4 inch silicon mold. Pour the cheese into the prepared mold, and freeze overnight. This can be kept frozen until ready to use.
When ready to assemble:
- Preheat your 400F (200C). Line an 8" x 8" baking pan with parchment paper (or use a similar sized baking dish).
- On a lightly floured surface roll out one of the puff pastry to â…›" thickness, making a square that's about 10" x 10". Spread the cranberry sauce in the middle of the puff pastry making a circle about the same size as your vegan brie. Sprinkle the walnuts on top of the cranberry sauce. Then place the frozen un-wrapped brie on top of that. (I find placing the cranberry sauce on the bottom makes it easier to pinch the puff pastry closed without sauce escaping everywhere).
- Gather the edges of the puff pastry and wrap around the brie. Pinch the pastry closed. Remove any excess pastry if needed. Optionally, you can use any leftover pastry to make leaf shapes or any other decorations you like. Once wrapped, brush the puff pastry with aquafaba or plant-based milk, this will help it get golden brown in the oven.
- Carefully transfer the wrapped brie to the prepared baking pan and bake for 45 minutes or until the pastry is golden brown. Serve hot.
Notes
Nutrition
Marci Miles says
This was a hit. I made this form my mom and dad who are not vegan and they both loved it. The only down side....it was too small. lol. Next time I'll make 2.
Emily says
If I don’t have tapioca starch can I use something else?
I can’t wait to try this out!
Irene says
It's wrapped in Parchment paper.
Debbie says
I do t understand why it says in-wrapped? What is the cheese wrapped in? It just said to pour into mold.
Jody says
This is seriously delicious! Two tablespoons of cranberry sauce was not enough for me; I served it with the leftover cranberry sauce on the side which was great but next time I will try tripling the amount going in the pastry. I can't believe how easy this was. I even copied your fancy pastry leaves. Thank you for this recipe; it will be shared in my kitchen often, with a glass or two of wine!
Jess @ IDTLC Support says
We're so happy you enjoyed it so much, Jody!