Ingredients

Vegan Brie:

• 1/2 Cup Raw Cashews, Soaked for 6 Hours
• 1/2 Cup Alessi Pignoli Pine Nuts, Soaked for 6 Hours
• 1/2 Cup Refined (Flavorless) Coconut Oil
• 1/2 Cup Unsweetened Plain Vegan Yogurt
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon White Miso Paste
• 1 Tablespoon Nutritional Yeast
• 3/4 Teaspoon Alessi Kosher Salt
• 1/2 Teaspoon Onion Powder
• 2 Tablespoons Tapioca Starch (Optional)

Rasberry-Balsamic Chutney:

• 6 Ounces (About 1 Cup) Fresh Raspberries
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Alessi White Balsamic Raspberry Blush Vinegar
• 1 Sprig Fesh Rosemary
• 1/2 Teaspoon Alessi Kosher Salt
• 1/4 Teaspoon Ground Alessi Black Peppercorns

To Serve:

• Fresh Raspberries
• Alessi Raspberry Infused White Balsamic Reduction
• Alessi Pignoli Pine Nuts

Instructions

1. To prepare the brie, begin by thoroughly draining the cashews and pine nuts before placing them in a high-speed blender. Add the coconut oil, yogurt, vinegar, miso, nutritional yeast, salt, and onion powder. Begin blending on low until the mixture is rough but all the ingredients have been incorporated. Pause to scrape down the sides of the canister with your spatula, to make sure nothing is sticking to the walls. Gradually increase the speed until its at the highest setting, and puree for a solid 6 - 8 minutes, until completely silky smooth.
2. Meanwhile, line the interior of a rounded, 2-cup container with plastic wrap and lightly grease.
3. Transfer the blended cheese mixture to the prepared container and tap gently on the counter to release the air bubbles and smooth out the surface. Stash in the freezer for 1 1/2 - 2 hours, until fully set.
4. For the chutney, combine the raspberries, maple syrup, vinegar, rosemary, salt, and pepper in a medium saucepan over medium-low heat. Simmer gently, stirring occasionally, until the berries start to collapse and become jammy; about 8 - 10 minutes. Once slightly thickened, turn off the heat and remove the spent rosemary. Cool the sauce to room temperature before serving.
5. Remove the solidified wheel of brie and coat with tapioca starch to give it the appearance of a bloomed rind. Set it on a serving plate and let come to room temperature. It becomes very soft and hard to manuever at that point, so make sure you get it situated first!
6. Just prior to serving, top the brie with chutney, additional fresh raspberries, pine nuts, and a fine drizzle if the balsamic reduction. Pair with crackers or bread to really get the party started!

Recommended Products

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• 
  Alessi Pignoli Pine Nuts, 1.75 oz (pack of 3 jars)
• 
  Alessi White Balsamic Vinegar Raspberry Blush -- 8.5 fl oz - 2 pc
• 
  Alessi Raspberry Balsamic Vinegar Reduction, 8.5 Ounce

Nutrition Information:

Yield:

Serving Size: