Description
This delicious vegan brie dip with pepper jelly is a creamy, gooey plant-based appetizer perfect for serving warm with pretzels or crackers. Made using raw cashews and tapioca starch, it mimics the texture of traditional brie cheese and is topped with a sweet and spicy pepper jelly for an irresistible flavor combination.
Ingredients
Scale
Cashew Brie Base
- 1 cup raw cashews
- 2 1/2 cups water
- 2 tablespoons fresh lemon juice
- 2 tablespoons white miso paste
- 1/2 teaspoon salt
- 1/2 cup tapioca starch
Topping
- 3/4 cup pepper jelly
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit and allow it to fully preheat while you prepare the cashews.
- Soak cashews: Boil 2 cups of water and pour it over the cashews, letting them soak for 5 minutes to 1 hour to soften.
- Blend ingredients: Drain the cashews and discard the soaking water. Add the cashews to a high-powered blender along with 2 1/2 cups fresh water, lemon juice, white miso paste, salt, and tapioca starch. Blend until very smooth.
- Cook the mixture: Pour the blended paste into a medium saucepan (preferably oven safe) and heat over medium-high heat. Stir constantly as the mixture thickens and becomes stretchy and gooey. Remove from heat as soon as this thick, stretchy texture appears.
- Add pepper jelly and bake: If using an oven-safe pan, spread the pepper jelly evenly over the cheese. Otherwise, transfer the cheese to an oven-safe dish and then add the pepper jelly. Bake uncovered on the center rack for 10 minutes.
- Serve warm: After baking, cover with a lid to keep warm until serving. Serve the dip warm with pretzels or crackers and enjoy a flavorful vegan appetizer!
Notes
- Raw slivered almonds (well soaked) or sunflower seeds can be used instead of cashews, though results may vary.
- Feel free to substitute pepper jelly with any kind of jam for different flavor profiles.
- Top the dip with pepitas, chopped parsley, pomegranate seeds, or your favorite garnishes to add texture and color.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
