Did you know that you can make a homemade vegan baked brie dip with just 7 simple ingredients? You can, and wow is it amazingly delicious! Creamy, cheesy, gooey, and tastes just like brie except totally dairy free! This crowd-pleasing recipe is the perfect holiday party appetizer.
Don't walk to the kitchen, run! This vegan cheese is so creamy and gooey and you will not believe how easy it is to whip up. Just add the 7 easy ingredients to a blender, blend, pour in a baking dish and bake. That's it! You can optionally top it with some jam and nuts (I served mine with fig jam and pecans), then serve it with crackers or a baguette. Be prepared to have your mind blown! This vegan cheese is a billion times better than any store-bought vegan brie I've tried (and about a billion times cheaper too)!
This recipe is not only easy to make, but it makes a great party appetizer. Vegans and non-vegans alike love this dish! You can blend the cheese mixture ahead of time and store it in the fridge for up to 2 days. When ready to bake it, just whisk or shake it back up pour it into the pan, and bake. If you do not want to bake this dip, no worries, you can also make it on a stove (see the recipe notes to learn how).
INGREDIENTS:
Raw cashews:Â cashews are my favorite to make the smoothest creamiest cheese. Alternatively, you could sub blanched almonds or macadamia nuts. For a nut-free option, you could try raw sunflower seeds but they might give the cheese a green tint.
Plant-based milk:Â choose a plain plant-based milk that has a mild flavor (don't use vanilla milk or a strong flavor like coconut). I used oat milk this time but soy milk or almond milk will also work well.
Tapioca starch:Â makes the cheese gooey and creamy. I tried both tapioca starch (also called tapioca flour) and cornstarch. I like the result of tapioca starch slightly more, the final texture was just a bit more cheesy, but if you are in a pinch cornstarch will still work well.
Nutritional yeast:Â just a little bit is added for a slight cheesy flavor.
Apple cider vinegar:Â a little acidity adds that tang to the cheese. You could alternatively sub this for lemon juice but you might taste the lemon slightly.
Garlic powder and salt:Â and finally just a little seasoning to enhance those flavors. Brie is a mild tasting cheese so we only use small amounts of seasoning in the recipe to keep the taste authentic.
How to Make Vegan Baked Brie Dip:
Softening the cashews (optional):
Softening the cashews helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth cheese dip. 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 them with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
Preheat your oven to 400°F (200°C). (See notes for stove-top instructions if preferred).
Add the cashews, plant-based milk, tapioca starch, nutritional yeast, apple cider vinegar, garlic powder, and salt. Blend until completely smooth. It will be a milky consistency. Pour into an oven-safe serving dish (I used this 7-inch mini cast iron skillet) or a 4-cup baking dish or larger baking dish.
Place the dish on a baking sheet to catch any drips. Then bake the brie uncovered for 30 - 35 minutes, stopping to stir halfway through. The brie will go from a watery milky consistency, to clumpy, and then lastly to creamy deliciousness. Once it's thickened and creamy give it a final stir. Serve in the baking dish or carefully transfer it to another serving dish. Optionally you can top it with preserves and nuts if desired. Serve hot with crackers or bread.
This vegan baked brie dip is...
- creamy, cheesy, and oh so dreamy
- Easy to make, with just 7 ingredients
- The perfect party appetizer
- addictively delicious
More vegan appetizer recipes you might enjoy:
Vegan Bacon Wrapped Dates
Easy Vegan Whipped Feta Dip
The Best Vegan Ceviche
Crispy Crunchy Roasted Chickpeas
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
Vegan Baked Brie Dip
Servings:
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Ingredients
- â…” cup raw cashews, softened if needed (see step 1)
- 2 cups plain plant-based milk, (such as oat or soy)
- 2 tablespoons tapioca starch or tapioca flour, (or sub 1 tablespoon cornstarch)
- 1 tablespoon nutritional yeast
- 2 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
Optional toppings:
- ¼ cup jam or preserves, (such as fig, apricot, or strawberry)
- ¼ cup roughly chopped nuts, (such as pecans, walnuts, or pistachios)
- crackers or bread, for serving
Instructions
Softening the cashews (optional):
- Softening the cashews helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth cheese dip. 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 them with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
To make the vegan brie:
- Preheat your oven to 400°F (200°C). (See notes for stove-top instructions if preferred).
- Add the cashews, plant-based milk, tapioca starch, nutritional yeast, apple cider vinegar, garlic powder, and salt. Blend until completely smooth. It will be a milky consistency. Pour into an oven-safe serving dish (I used this 7-inch mini cast iron skillet) or a 4-cup baking dish or larger baking dish.
- Place the dish on a baking sheet to catch any drips. Then bake the brie uncovered for 30 - 35 minutes, stopping to stir halfway through. The brie will go from a watery milky consistency, to clumpy, and then lastly to creamy deliciousness. Once it's thickened and creamy give it a final stir. Serve in the baking dish or carefully transfer it to another serving dish. Optionally you can top it with preserves and nuts if desired. Serve hot with crackers or bread.
Notes
Nutrition
More Vegan Cheese Recipes:
Heather says
I’m wondering if instead of oven baked I could pop this in a small crockpot for a work potluck?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Heather, I haven’t tested this recipe in a crockpot myself, but it sounds like a fun idea! If you try it, I’d recommend keeping it on low heat and stirring occasionally to make sure it heats evenly. Let me know how it turns out!
Bonnie says
I used to make my baked bries in a puff pastry. do you think I could make this as written .. freeze or refrigerate and then wrap in a puff pastry and bake again? could that actually magically work???
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Bonnie, I actually have a separate recipe for that, try my Vegan Baked Brie in Puff Pastry 🙂
Rebecca says
Is it possible to use arrowroot as the starch, and if so, would you do 2 Tbsp or 1 Tbsp?
Sam Turnbull says
Hi Rebecca, it should work in theory, but it will not have the same cheesy texture as tapioca starch (this is what gives the cheese a gooey texture). If you want to try anyways then I would use 2 tablespoons. Enjoy!
Rebecca says
I trust you, your recipes are always perfection. I went ahead and ordered some tapioca starch so I can wait and try it with that. Thanks!
Sarah O says
Another winner, thank you! I used the cornstarch sub in lieu of tapioca starch/flour. It was runnier after 30 minutes in the oven than I expected so I gave it another 10. That didn’t change much, but once it cooled off a bit it seemed thicker. I had a couple of people attending the party confess to me that they prefer it to a dip made with real brie, because the flavor is THAT good and it keeps the creamy texture throughout the evening.
Jess @ IDTLC Support says
Very cool that they enjoyed it that way! That's wonderful!
BA Norrgard says
I can’t wait to try this for Thanksgiving at my MIL’s. Similar to another commenter, I plan to halve the recipe. Thank you Sam!
Becky Fox says
I’m so excited to try this!
Sue says
Delicious and no stovetop stirring! This recipe is a win-win-win!!! Thanks Sam.
Sam Turnbull says
So happy you loved it Sue!!
Liz says
I cannot wait to try this! My stomach is growling reading through the recipe. I always loved making baked Brie for company, and I do miss it... forget company, this may just be a nighttime snack for me!
Question though- would the recipe still translate if I halve it? I know that not all recipes work well if you try to alter the amount one way or another.
Sam Turnbull says
Yes it will! The first time I recipe tested it, I made half and it was perfect. It will just take a little less time to bake. When it is thickened it is done! 🙂
Janis Wright says
Hi Sam! Cannot wait to make this recipe. It looks yummy, as with all your recipes! Once we get moved into our new house, I'll get to start making some of your fabulous creations again. Cheers!
Sam Turnbull says
Wonderful! I hope you love it!