Vegan Black Pepper Truffle Brie

This delicious cheese will stun everyone! The delicate truffle flavor and gorgeous cracked pepper finish make for a beautiful cheese, the star of a cheese plate. Made with sunflower seeds, it is also great for anyone with nut or soy sensitivities.

Ingredients:

• 3/4 cup raw sunflower seeds, soaked overnight and drained (or boiled in water for 20 minutes as a quick soak method)

• 2 tablespoons refined coconut oil, melted

• 1 tablespoon nutritional yeast

• 1 tablespoon lemon juice

• 1 teaspoon white miso paste

• 1/2 teaspoon dijon mustard

• 1 teaspoon truffle salt (or 1/2 teaspoon truffle oil)

• 1/4 teaspoon garlic powder

• 1 1/2 cups water, warm or at room temperature, divided

• 2 teaspoons agar powder

• Fresh cracked black pepper, for coating

Instructions:

1. In a food processor or blender, combine the soaked and drained sunflower seeds, melted coconut oil, nutritional yeast, lemon juice, white miso paste, dijon mustard, truffle salt (or truffle oil), garlic powder and 1 cup of water. Process until smooth and creamy.

2. In a small saucepan, combine the remaining half cup water and agar powder. Let it sit for 5 minutes to allow the agar to soften.

3. Place the saucepan over medium heat and bring the agar mixture to a simmer, stirring constantly. Continue to gently simmer for about 5 minutes or until the agar powder has completely dissolved and the mixture has thickened.

4. Quickly pour the agar mixture into the blender or food processor with the sunflower seed mixture. Blend again until everything is well combined.

5. Pour the cracked black pepper into the bottom of a small bowl or flat container. This will stick to the top of the cheese so that when it is removed, it will have a beautiful cracked pepper topping. It's especially impressive if you crack the pepper roughly using a mortar and pestle!

6. Pour the sunflower seed mixture into the bowl or or container on top of the cracked black pepper, smoothing the top with a spatula.

7. Let the brie cool at room temperature for 30 minutes. Then cover the top of the brie with plastic wrap and place it in the refrigerator to set for at least 6 hours or overnight.

8. Once the brie has set, remove it from the refrigerator and carefully unwrap it.

9. Gently remove the brie onto a serving plate. Once it is released from the container make sure the pepper side is up for a beautiful presentation. Smooth any spots that may not have gotten enough pepper.

10. Serve the vegan black pepper truffle brie along with crackers, fruit and bread. Try a fig preserve for a special flavor. Enjoy!

Nutrition:

Per Serving (1/8 of recipe): 118 calories; 3.4g protein; 2.1g carbs; 10.3g fat; 328mg sodium. Nutritional information is an estimate and may vary depending on ingredients used.

If you enjoyed this cheese, please add a comment below and let me know how it turned out! I love feedback so that I can keep improving my recipes. You can also subscribe to receive all my newest creations as soon as they are here on the blog!