Vegan Baked Brie Dip! (2024)

5 from 20 votes

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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: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: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: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:just a little bit is added for a slight cheesy flavor.

Apple cider vinegar: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: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

5 from 20 votes

(click stars to vote)

Vegan Baked Brie Dip

Just 7 simple ingredients and easy to make! Creamy, cheesy, gooey, and tastes just like brie except totally dairy free! This crowd-pleasing recipe is the perfect holiday party appetizer.

Prep: 5 minutes mins
Cook: 40 minutes mins
Total: 45 minutes mins
See Also
French Brie and Camembert Cheeses: A Journey into Rich and Creamy Delights | Brasserie du Monde

Servings: 6

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Ingredients

▢ ⅔ 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

US Customary - Metric

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

Stove-top cooking method: instead of baking the brie dip in the oven, you can alternatively cook it on the stove. To do this, follow the steps to blend the brie mixture. Pour it into a medium saucepan and cook over medium-high heat. Stir often while it cooks using a spatula until the cheese has thickened into a smooth thick brie sauce. Transfer to a serving dish, garnish with optional toppings, and serve hot.

Cashews substitute: 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.

Make ahead: you can make the blended cheese mixture ahead of time and store in the fridge for up to 2 days. Whisk or shake to combine then cook as directed. Or you can store the fully prepared brie dip (without toppings), let it cool, then cover then store it in the fridge for up to 3 days. Gently reheat in the stove at 350°F (180°C) for about 10 minutes or until heated through. Alternatively, you could gently reheat the dip on the stovetop or in the microwave.

Nutrition

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