Learn how to make baked vegan brie dip with just 7 simple ingredients. The vegan brie is rich and creamy while the pepper jelly on top transforms it into a crowd-pleasing party snack!
Looking for more vegan cheese recipes that double as party snacks? Check out my Vegan Cheese Ball, Vegan Beer Cheese with Pretzel Bites, Vegan Cranberry Pecan Cheese Ball, and Vegan Mascarpone.
Is it possible to make vegan brie that’s creamy and luxurious, just like the classic French cheese? I say that if we can make shreddable vegan mozzarella and salty and creamy vegan feta, then we can make vegan brie!
In this vegan brie recipe, the cashew-based brie is topped with pepper jelly and baked until it’s warm and gooey. Surround this elegant vegan appetizer with crackers and sliced fruit for serving and watch as it quickly disappears!
This is not a firm cheese. It’s a brie-inspired dip with pepper jelly. For a delicious store bought plant based brie, I love this NUTS for CHEESE Brie. It’s so good!
Why I love this vegan brie dip
- Luscious and gooey – Classic brie cheese is known for its ultra-rich and creamy texture and buttery flavor. My vegan version is just as luscious but is entirely dairy free!
- Made with simple ingredients – You can find all of the ingredients for the pepper jelly-topped “cheese” at any well-stocked grocery store.
- The best party snack – Surround the bowl of vegan baked brie with crackers for dipping at cocktail parties, birthday parties, holidays, or get-togethers with friends. It’s sure to be a hit!
How to make vegan brie dip with pepper jelly
To make the dairy free brie cheese, soak the cashews in boiling water to help them soften. After 5 to 30 minutes, drain the water and add the soaked cashews to a blender. Pour the fresh water, lemon juice, white miso paste, salt, and tapioca starch into the blender, then blend until smooth.
Blending tip: I recommend using a high-powered blender, like a Vitamix, because it pulverizes the cashews easily and leaves the mixture completely smooth rather than gritty. This recipe works just as well with a regular blender but you’ll have to blend the mixture for a bit longer.
Pour the smooth cashew mixture into an oven-safe saucepan and heat over medium-high heat, stirring continuously.
It will start to look clumpy, then eventually super gooey, stretchy, and thick as you continue to stir. Take it off the heat as soon as you see this.
Pour the pepper jelly over top of the cheese. Bake it in the oven, uncovered, until warmed through.
Serve the warm brie dip with pretzels, sliced apples and pears, crudites, or crackers for dipping. Enjoy!
Frequently asked questions
While I haven’t tested the vegan brie without cashews, raw slivered almonds (soaked well) may work as a substitute.
Again, I haven’t tested it, but sunflower seeds might work as a nut free substitute. The taste will likely be different, though.
Feel free to get creative with the toppings! Just like real brie cheese, this vegan dip pairs well with fig jam, pepitas, pomegranate seeds, crushed nuts (almonds, pistachios, walnuts, pecans, etc.), strawberry jam, apricot preserves, cranberry sauce, and/or fresh herbs on top.
The brie dip is best served when it’s warm and gooey but it should be fine if you prepare it a few hours before serving. After heating the cashew mixture on the stove, put a lid on the saucepan and keep it in the oven (turned off) until 20 minutes before your guests arrive. Add the pepper jelly on top, bake it in the oven, then serve!
Vegan Brie Dip with Pepper Jelly
Ingredients
- 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
- 3/4 cup pepper jelly
Instructions
- Preheat the oven to 400 degrees F.
- Boil 2 cups of water (I just heat up water in my tea kettle). Pour the water over the cashews and let soak for 5 minutes or up to an hour.
- Drain the cashews, discard the soaking water and add them to a high powered blender along with the 2 1/2 cups fresh water, lemon juice, white miso paste, salt and tapioca starch. Blend until very smooth.
- Pour the watery mixture into a medium saucepan (preferable oven safe). Bring the heat to medium-high and start stirring with a large spoon or spatula.
- After a few minutes, it will start to get clumpy. Keep stirring constantly, and suddenly it will become super gooey, stretchy and thick. As soon as this happens remove the pan from heat.
- If using an oven safe pan, pour the pepper jelly over the top of the cheese. If not, transfer the cheese to an oven safe dish to fit, then pour the pepper jelly over it.
- Bake in the center rack of the oven for 10 minutes, uncovered.
- Once baked, put a lid on it to keep the cheese warm until ready to serve. Serve warm with pretzels or crackers for dipping. Enjoy!
Notes
-
You may be able to use raw slivered almonds (soaked well) or sunflower seeds instead of cashews if you have an allergy. I haven’t tested it.
-
You can also use any kind of jam you prefer.
-
Try topping with pepitas, chopped parsley, pomegranate seeds or anything else you like.
Can this be made without the pepper jelly? I like this recipe but am not a fan of spice.
Sure! Or use a sweet jelly if you prefer.
Hello, every time I use my soaked raw cashews… they still come out so gritty! Even with a Ninja blender! I end up blending for a while and cannot get the consistency right 🙁
I don’t have a ninja but I’ve heard this before; I don’t think a ninja can quite turn nuts into super creamy sauces/cheeses. With something like a Vitamix you will have no grit. The other thing you could try is soaking them overnight before blending, and see if that helps.
Is there anything to substitute for white miso, it’s something I don’t usually have.
I’m not sure of a good substitute, but you can leave it out if needed. Perhaps add more salt to taste.
This was delicious, but I made a double batch and now have way too much as leftovers. Can this be frozen?
Yes, it can be frozen. Glad you enjoyed it!
Another great appetizer for Thanksgiving this year! The family loved it and requested it for every year going forward. ☺️
I’m so glad the dip was a hit with your family! Thanks for sharing your fabulous feedback!
I made this as an appetizer for Thanksgiving, and it was a HUGE success! None of my omni family could believe it was vegan! I’ll be making it again for our Christmas party. ☺️
I’m so excited the dip was a winner at your Thanksgiving gathering! Thanks for sharing your stellar review and feedback!
Just made this dip for thanksgiving and LOVED it! We used raspberry jam, which added the perfect tartness to the savory “Brie”. Saving this recipe for sure!
Not sure what to serve this in. How big a bowl/serving dish did you use?
I just served it out of the pan I cooked it in, but you could transfer it to a oven safe dish before baking, one you’d like to serve it in. This could be a pie dish or 8×8 inch dish, something around that size.
We made this today for a Thanksgiving appetizer and it was delicious! Your recipes never fail us 😊
Is this something I could keep warm in a mini crockpot on Thanksgiving and the texture would stay the same?
Yes, I’m sure that would work fine! Just keep the crockpot on Low heat so the consistency doesn’t loosen too much.
İ will try this one, i love dips and really miss cheesy dips on movie nights… i don’t have tapioca starch, it is difficult to find and expensive where i live. Can İ use cornstarch instead? Thank you.
You might be able to use cornstarch, but you won’t get a stretchy cheese, it will just be a thickened sauce really. Sorry I don’t have a better solution. I hope you enjoy the vegan brie dip!
Nora,
Can you pre-make the “Brie” part, refrigerate it & then top with jelly & reheat, or will it not reheat well?
You could, yes. Though I find it has the best, stretchiest cheese-like texture if you make the cheese then immediately bake and serve. Though let me tell you, we enjoyed it re-warmed from the fridge for about 3 days until it was gone!