📝 About This Recipe
Elevate your plant-based cheeseboard with this luxurious, buttery Macadamia Nut Brie. By leveraging the high healthy-fat content of premium macadamias and a traditional fermentation process, this 'cheese' achieves a remarkably authentic, velvety texture and a sophisticated tang. It is a labor of love that rewards the patient chef with a centerpiece that rivals any traditional triple-cream dairy brie.
🥗 Ingredients
The Nut Base
- 2 cups Raw Macadamia Nuts (soaked for 4 hours and drained)
- 1/2 cup Filtered Water (use chlorine-free water for better fermentation)
- 1/4 cup Refined Coconut Oil (melted; must be refined to avoid coconut flavor)
Culturing & Seasoning
- 1/2 teaspoon Probiotic Powder (high-quality acidophilus or a specific vegan brie starter)
- 1/8 teaspoon Penicillium Candidum (vegan-certified mold culture for the white rind)
- 1 teaspoon Sea Salt (fine grain)
- 1 tablespoon Nutritional Yeast (for a subtle savory depth)
Stabilizers
- 1.5 teaspoons Agar Agar Powder (not flakes; powder is more potent)
- 1 tablespoon Tapioca Starch (provides the characteristic 'stretch' and gooeyness)
👨🍳 Instructions
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1
Begin by soaking your raw macadamia nuts in filtered water for at least 4 hours. Drain and rinse them thoroughly to ensure a clean, neutral base.
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2
In a high-speed blender, combine the soaked macadamias, 1/2 cup filtered water, melted refined coconut oil, and nutritional yeast. Blend on high until the mixture is completely smooth and resembles a thick cream.
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3
Once the mixture is smooth, add the probiotic powder and the Penicillium Candidum culture. Pulse briefly just to incorporate, ensuring you don't overheat the mixture which could kill the live cultures.
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4
Transfer the mixture to a sterilized glass bowl. Cover with a clean cheesecloth and secure with a rubber band. Let it sit in a dark, room-temperature spot (68-75°F) for 24-48 hours to ferment. You'll know it's ready when it smells slightly tangy.
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5
After fermentation, transfer the mixture back to a small saucepan. Whisk in the sea salt, agar agar powder, and tapioca starch until perfectly combined.
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6
Place the saucepan over medium-low heat. Stir constantly for about 5-8 minutes. The mixture will thicken significantly and become glossy and somewhat stretchy. Do not let it come to a rolling boil.
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7
Line two small 4-inch springform pans or ramekins with parchment paper. Pour the hot mixture into the molds, smoothing the tops with an offset spatula.
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8
Let the wheels cool at room temperature for an hour, then move them to the refrigerator for 4 hours to fully set.
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9
Remove the wheels from the molds. Place them on a bamboo mat or a plastic draining rack inside a large airtight container (your 'aging cave').
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10
Place the container in a cool spot (about 50-55°F is ideal, or the warmest part of your fridge). Every 24 hours, open the container to let fresh air in and flip the cheeses using clean hands.
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11
After 7-10 days, you should see a white, fuzzy mold (the bloomy rind) beginning to cover the surface. Continue to flip daily until the wheels are fully covered in white.
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12
Once fully coated (usually around day 14-18), wrap the brie in breathable wax paper or specialized cheese paper and let it age for another week in the fridge to develop flavor and soften the interior.
💡 Chef's Tips
Cleanliness is paramount; ensure all bowls, blenders, and spatulas are sterilized with boiling water before use to prevent bad bacteria growth. If you don't have a cool cellar, the vegetable crisper drawer of your refrigerator is usually the best spot for aging. Avoid using tap water as chlorine can inhibit the growth of the Penicillium Candidum mold. If the cheese feels too wet during aging, leave the lid of the container slightly ajar for a few hours to reduce humidity. For an extra creamy result, you can substitute 1/4 cup of the nuts with raw cashews, though macadamias provide the best fat profile for brie.
🍽️ Serving Suggestions
Serve at room temperature with crisp Granny Smith apple slices and fresh figs. Pair with a chilled glass of vegan-friendly Champagne or a crisp Sauvignon Blanc. Drizzle with a touch of agave nectar and top with crushed toasted hazelnuts for a sweet-savory contrast. Spread onto a warm, crusty sourdough baguette with a side of balsamic-glazed grapes. Include on a platter with Castelvetrano olives and Marcona almonds to complement the buttery macadamia notes.