Almond Brie

[@GourmetVegetarianKitchen]

I posted the vegan camembert video made from cashews earlier this year, and I was asked if it melts by so many people. It was a disappointment to say it didn't. Ever since I have been determined to make vegan cheese that can be melted, and here it is! I'm confident saying this cheese is amazing!

[@jorgegandulfo7152]

Its posibble to make it melt with cashews? Its because of the procedure or the nut that it can melt?

[@melissalaparra3040]

@@jorgegandulfo7152 Same question :)

[@GourmetVegetarianKitchen]

@@jorgegandulfo7152 Yes, the extra step of using the milk curd to make the cheese is the key. I tried the same method with cashew milk a few times but it’s too soft to stay round. Once I removed the form, the cheese collapsed.

[@GourmetVegetarianKitchen]

@@melissalaparra3040 Yes, the extra step of using the milk curd to make the cheese is the key. I tried the same method with cashew milk a few times but it’s too soft to stay round. Once I removed the form, the cheese collapsed.

[@scofah]

Beautiful video! Thank you very much!

[@yasminmyc]

I am lactose intollerant and neither vegan nor a cook in any way, shape or form but have just ordered a bunch of ingredients and tools for this recipe so please pray for my kitchen.

[@MannatRattan-qs6op]

Do update on how it went❤

[@nanetteorchid6680]

I must tell you how thrilled I am at the outcome of this very delicious cheese! Yesterday, after giving it a few days to settle in the fridge, my husband and I decided to taste it! It was sooo delicious...creamy, smooth, a touch of fresh lemon, and of course the taste and smell of the lovely brie skin that formed on the cheese! My husband said: "This is the best tasting vegan cheese of all the one's I've tried (he is a tough critic!) Thank you for such a wonderful recipe!

[@oxirunner]

Finally worthy vegan cheese!!! I think it's a revolution in the history of vegan cheese ;)

[@GourmetVegetarianKitchen]

Thank you so much!

[@BrazillianFOsho]

in my 16 years of being on youtube this might be one of the favorite videos I've watched. So relaxing and poetic.

[@anerawewillneverforget]

I'm sold. I was taught cheese making with raw milk, but honestly, this is way easier. I bought the wine fridge, and was as at a loss of what to do with it, as I decided, milk cheese aka Brei, Camembert 3tc was way too complicated for this ol gal. I think I'll do this instead, and put this little fridge to good use. I quite like vegan cheese as a vegetarian. Soooo happy to have found your channel 😘

[@rossanapalma5904]

I love all your videos, the whole thing is just amazing, the music and the aesthetic is so calming! I really want to try this but college student life makes it more difficult, maybe during break I can convince my dad to make vegan brie with me :)

[@GourmetVegetarianKitchen]

Thank you so much for your kind words, I don't remember having time to do anything like this in college either. I hope your dad will make it with you soon.

[@nanetteorchid6680]

I am so excited to try making your beautiful cheeses! before i became vegan, I used to make my own ricotta...Now, I also love to make my own tempeh and tofu. The flavors of homemade are far better than anything store bought! My family has many nut allergies so I am so happy to discover your almond cheeses(almonds are fine)! This is a real breakthrough for us! thank you for such beautiful videos and for taking the time to share such wonderful food discoveries with such a poetic heart!!!🥰

[@engramos4097]

I can stress enough how much i appreciate your channel. Am currently finishing the apple cider vinegar and now im going to start with your cheese series. Thank you!!

[@GourmetVegetarianKitchen]

Thank you so much for your kind words, I'm so happy to hear that you made ACV. This cheese takes less time to make!

[@federicasgorbissa5092]

Your channel has opened a whole new world to me. THANK YOU I have always found vegan "cheese imitations" rather unsatisfying, but your "recipes" looked very intriguing and I gave them a try. I started with cashew roquefort. It's still ageing (looks to me roquefort has far the longest process among your cheeses) but I tasted some "in the process" (after only 11 days) and it's already so good. I also tried the almond cultured ricotta (amazing). Some I ate after just one day, and with the rest I decided to try and make some almond roquefort (I currently only have penicillum roquefortii at home), let's see what happens. Have you tried to obtain milk from cashew and make softer cashew cheeses? I don't have any idea if this can work out, maybe cashews are not suited for milk... I just ordered some penicillum candidum , and I will make some more experiments. Ah, with the paste that remained after extracting the milk from the crushed almonds I made a sort of spinach and (fake) fresh cheese strudel (a typical local recipe here). Nobody guessed it was not cheese :)

[@ingridaholmes]

Cashew make a deliciously creamy milk in my opinion! You can definitely get a great cream cheese using them :) Also, could you share the details of the strudel? I'd love to try it as well!

[@dnpxmz]

In Brazil we have a seed that we called Castanha do Pará, that is vary oily. I think that is a great ideia make a cheese whit her. Congratulations to the video!

[@TheMarc52]

Not only does this look delicious, the video is very well shot and produced. It's beautiful. And kind of hypnotic.

[@sinfoniavegetale9056]

The "PERFECTION" 😉

[@GourmetVegetarianKitchen]

Thank you so much!

[@evadirckx7339]

Thank you! I love the way in which you create your cheese: with so much love, organic, with gratitude and grace. You are an inspiring artist 😊

[@naiadolling]

Guess I'm making a charcuterie board lol. I got a great recipe for vegan prosciutto, vegan ham, vegan turkey, and now these amazingly beautiful cheeses! Thank you so much, the book club is going to be awesome ☺️❤️

[@federicadeidda9993]

Can you pass me the vegan cured meat please?🥺

[@wl415]

Honestly this was the best thing I’ve ever watched.

[@lilianamabelgonzalezosate]

These cheeses my french grandma appreciated so much when family emigrated to south america. They were olive oil classifiers and leather too. Hugs

[@Angela_1106]

Thank you for sharing this amazing recipe. You are an artist. Unfortunately, I don’t have time to make this recipe step by step. I work 6 days in the week and only one day off. and take public transportation which is 6 hours daily . By the time I got home, I am exhausted and extremely tired and I don’t have energy to cook. I will make this recipe when I retire one day if I can retire. Also, love classical music , but this one on this video it was to Sad , it made me want to cry. Can you please put something more happy and not to sad. Don’t take it personal, I am just trying to help. I love your recipes. Thank you and have a great day. 🙋🏻‍♀️

[@Dyastarre4993]

That was really amazing. Thank you for demonstrating how to make vegan Camembert.

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment!

[@AnisKouhen]

what are exactly the names and where do you get the probiotics and the other ingredient you put in the milk curd and are there any simple substitutes for these ingredients that you can find in an ordinary kitchen. Thanks for your excelent video and the amount of care you put in to achieve such great result

[@teteihmathews]

This needs a lot of patience. I admire her patience. Merry Christmas & God bless you, everyone

[@GourmetVegetarianKitchen]

Thank you so much, happy holidays to you too!

[@ElliottPiano]

You're such a blessing for us vegan cheese makers i could not thank you enough

[@MouthBreatherCure]

I appreciate the hard work you put into your videos. It is shocking that we are able to make such a cheese. I believe that everyone eventually will wake up, and gravitate towards healthy alternatives that doesn't cost the life of a sentient being.

[@adrianajb]

OMG! Pure art-artesian cheese. Guilt free pleasure. Thank you!

[@GourmetVegetarianKitchen]

Thank you so much!

[@GlutenFreePlantaste]

This is my second time watching this video. This is art. Beautifully demonstrated. Everything is just amazing. You're a very talented lady.

[@denisebarakahlawrence6412]

Your execution was elegant & exquisite. Nicely presented. Bravo!

[@GourmetVegetarianKitchen]

Thank you very much, I'm very happy to hear it!

[@stehplatzb.4310]

Beautiful explanation

[@sallyital1497]

Such beautiful cheeses you make, and the videos are wonderful, too!

[@VegAlice]

I'm binge watching all your videos and loving loving loving!!!!

[@adrianponcearena3081]

OMG you are an artist, that was so beautiful

[@GourmetVegetarianKitchen]

Thank you so much!

[@yasminmarques4192]

A tempos tenho procurado por isso. Estou até emocionada por ter encontrado alguém que compartilha do seu rico conhecimento. Muito obrigada de verdade!!! ❤

[@warikito]

You have the best videos and the most wonderful music, Albinoni is one of my favorites. Thank you

[@GourmetVegetarianKitchen]

Thank you very much for your kind words!

[@brytanny11]

Oh and PS, your video is just top quality. You can tell it had a lot of effort. You did an amazing job :)

[@xMithras]

Ok, this is it. I'm going to try to make this now.

[@GourmetVegetarianKitchen]

Yay, I am so glad you are going to try. You can use rejuvelac, or kombucha instead of probiotics!

[@Ram7photo]

This is hypnotic.... beautiful, breathless !! Thanks a lot, I'll try this recipe :) Happy new year, "Pace e Salute" as we say in Corsica (peace and health) ;)

[@IsadoraPrata]

Your channel is amazing, I'm addicted to watching you make cheese with these calming kitchen sounds and beautiful classical music (: Hope I'll have the courage (and the utensils) to make one of my own someday! Hehe

[@GourmetVegetarianKitchen]

Thank you so much for your kind words. I'm so happy you enjoy my channel.

[@MOVIEGUY2019]

Thank you so much for making this almond cheese much more than a video but a true experience. Perfect... The music made it over the top... If there were contests for videos like this, you would get top honors... I will try and make your creation like you did... Thanks again, I very much enjoyed it... :)

[@VivaLaAutonomia1]

Lovely! And real art. Thank you so much for sharing it!

[@GourmetVegetarianKitchen]

Thank you so much, and you're very welcome!

[@niceandeasymath]

Esse é o canal vegano mais top do mundo!

[@Shamanicjourney7]

Almond cheese is delicious 😋 Thank you for posting this!

[@GourmetVegetarianKitchen]

You're welcome, and yes, it's very tasty.

[@Luvmygoats]

Ur cheeses turn out beautifully. I have never tasted a vegan cheese b4 but I really want to make a vegan bleu cheese after watching a few of ur videos. Wonderful.

[@brimonroe82]

Lovely.

[@GourmetVegetarianKitchen]

Thank you so much!

[@sf.a.1]

Thank you very much for sharing! You are amazing, and I’m certain this will be delicious.

[@GourmetVegetarianKitchen]

You're welcome, and thank you too. Yes, it's very tasty!

[@nefertititysonsally8204]

Fantastic

[@GourmetVegetarianKitchen]

Thank you so much!

[@UniqueCooking]

I love your all Recipe

[@GourmetVegetarianKitchen]

Thank you so much, I'm so happy you like my recipes!

[@cbaxtianful]

This is a piece of art, amazing.

[@jhagan2590]

The whey is an amazing vegetable broth. Freeze in an ice cube tray to add to recipes as needed.

[@WanderingNature]

This Video and the music is so very amazing and calming I can not put it into words♥️

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment, I'm so happy you enjoy my video!

[@brytanny11]

THIS IS A WORK OF ART! Thank you for making this and sharing with the world. My family doesn’t eat dairy but I want them to have cheese and more importantly probiotics so I designed my own yogurt and was hunting down some cheese !!!!

[@asmajarrar86]

Absolutely looking perfect and very delicious !!! Thank u so much for sharing.

[@GourmetVegetarianKitchen]

You're welcome!

[@Elletaria-t5s]

This is such beautiful presentation. It is so healing and inspiring. I look forward to trying this. You demystify the process yet, I know I will benefit from doing this from start to finish. Looks delectable! 💜⭐💙⭐💜⭐💙⭐

[@GourmetVegetarianKitchen]

Thank you so much, I'm so glad you are going to make it!

[@stevesteve350]

Absolutely beautiful video! Lowered my blood pressure! I can't wait to watch this again and again. Oh, and I am looking forward to trying my hand at the recipe, as well. Thank you for your hard work.

[@GourmetVegetarianKitchen]

Thank you so much, I'm so happy you like it. I hope you try it some day, it's so satisfying to see the result!

[@edithsarmiento4194]

Por favor hacer posible leer subtitulos en español. Hermoso video y la elaboración un arte, gracias desde Chile por compartir esta receta.

[@kimberlyd9049]

Wow! Fantastic tutorial! Can’t wait to try it!

[@malucasal3686]

You are a legend!!! Thanks for so many incredible recipes👏🏻👏🏻👏🏻🥰❤️

[@GourmetVegetarianKitchen]

Thank you so much!

[@jodrew1845]

That looks extraordinary, I cannot wait to try it.

[@GourmetVegetarianKitchen]

Thank you so much, I'm so glad you will.

[@Loyannelima]

I love traditional brie, I'm going to make this one to see if tastes great as the traditional ones

[@annepahler8726]

So very impressive, a piece of art. Thank you.

[@elpinchechingon]

Beautiful.

[@SaarEskimo]

I watch these videos and get motivated to make them.. but then I realise it takes nearly 2 weeks and I've never liked Brie before going Vegan... Maybe one day. It would definitely be something to feel proud off.

[@GourmetVegetarianKitchen]

I'm so glad you watch my video, I hope you'll try it soon!

[@skiv7777]

Lovely

[@GourmetVegetarianKitchen]

Thank you so much!

[@icancookhealthy4816]

Wow, it's amazing as always!

[@GourmetVegetarianKitchen]

Thank you very much!

[@kikijewell2967]

Beautifully filmed, edited and produced! Lovely to watch! I hope making it goes this gracefully! 😅

[@karinbraun588]

Best vegan cheese I ever made! Love it❤

[@matejamarovt7726]

Hi, just made my second almond brie, and the mold that started to grow is also a bit yellow.... Did it ever happen to you? Also want you to know, that we had been eating now for 3 weeks the fermented oat rolls for breakfast and our digestion has become super better. The taste is amazing and I don't find it too much time-consuming... I m also recommending it to my friends and other family members. So I have fruits, fermented oats and kombucha for breakfast and today I started doing my own rejuvelac. You are a true inspiration, thank you.

[@Corilo91]

I absolutely have to try this! Beautiful music choice as well!

[@Espaceespace9]

I definitely will try this

[@JBergmansson]

This is revolutionary! Have you come up with this process all on your own?

[@JBergmansson]

I know you said the cheese is tasty, and I don't doubt that for at bit, but does the taste come close to dairy brie? And dairy brie is aged for quite a bit longer, but you said elsewhere that you think this can be kept in the fridge for two weeks, why the short shelf-life?

[@GourmetVegetarianKitchen]

I googled how to make dairy brie online and adapted the ingredients and method to make this. It took me a few attempts to get the right recipe.

[@GourmetVegetarianKitchen]

@@JBergmansson I tried aging it longer and the cheese turned out a bit too firm--but still delicious. The shelf life is longer than 2 weeks if you keep it whole without cutting it as the rind prevents other kinds of mold from growing. As for the taste, I can't tell you if the taste is similar to dairy brie as I haven't had it for so long. Could you share what you think if you make this?

[@JBergmansson]

@@GourmetVegetarianKitchen Nice, that makes it more likely that I will try it, I usually like very well-aged cheeses. As of now I'm missing some of the tools, and I have to find a store that carries the probiotics and the fungi, so it might be some time before you hear back.

[@jamesjasonallen4168]

WOAH! This is amazing! I also had no idea you could curdle almond milk like that. Subbing!

[@GourmetVegetarianKitchen]

Thank you so much for your support. Yes, it's pretty easy to curdle almond milk with lemon juice !

[@ucloclam5146]

i enjoyed watching this soooo much! Thank you

[@GourmetVegetarianKitchen]

Aww..Thank you so much, I'm so glad you enjoy it!

[@sofiiakochish]

Thanks to you, I know what I’m supposed to do with my 3 kilos of almonds. 😹👌

[@GourmetVegetarianKitchen]

Yay! you'll enjoy it very much!

[@nancysueleske7819]

Exquisite!

[@GourmetVegetarianKitchen]

Thank you so much!

[@tkarlmann]

You have opened up an entire new facet of vegan cuisine for me! Thank you so much!! So, you eat the mold as well? Is the "white mold" the only color of mold you can eat? Are there any mold colors to avoid eating? Does the white mold have a different flavor than the cheese without mold? Have you ever tried soy milk, made at home, for the base?

[@joeb4142]

If the mold isn’t white, beware.

[@burakerkil9500]

Unbelievable amount of care anf trust you have been channeling through these plant base cheese videos. It is very but very influential but I want you to explain all the probiotics and other powders you have been using. Are they trustable? Where can we purchase them in Europe? What differentiates the probiotics from penicillium (correct me please if i am wrong about the name). Do we need to use different type of P. for different type of cheese? Omg why don’t you write a book and share this knowledge with everyone? Sending you hugs from Berlin Germany!

[@joeb4142]

I imagine everything you want to know is on the internet.

[@message3381]

Amazing. I'm getting more and more comfortable with every one of your videos. Thank you so much. I like your Amazon store too and I will be on that soon. Keep up the good work

[@jannekevanlierop8083]

Definetly Gonna try this

[@scottjoplin5307]

Your work is in a league of its own. So beautiful. Why is it necessary to cook the almond milk first? Wouldn't it work if the milk was raw? I love the idea of a vegan raw milk cheese. THank you so much.

[@renus6015]

Genius...

[@raniellybatista1897]

That's amazing!! Sadly It Will cost like a arm and a leg This amount of almond where i live haha, but i'm looking for the cashew's camembert.

[@GourmetVegetarianKitchen]

Thank you so much. I'm sad to hear that almonds are expensive where you live. You can definitely use cashews instead, it's just softer and a little harder to stay in round shape making it this way.

[@ugorosano3777]

Can I just say, everything impressive and beautiful. But I’m mostly impressed by the choice of two of the saddest compositions of all times: Moonlight serenade by Beethoven and Adagio by Albinoni. I’m curious about these choices ☺️

[@GourmetVegetarianKitchen]

Thank you so much. I love classical music and thought the feel and length of these two pieces go well with my video.

[@simplycolossal5140]

Ohhh I have to try this!!!

[@Wyrd.wytch89]

This is incredible! I am definitely going to try making this!! Question - Can you use store bought almond milk or is it necessary to make the almond milk from scratch for this recipe?

[@isabelamuzzi3096]

Ohh this looks amazing!!!

[@GourmetVegetarianKitchen]

Thank you so much!

[@EB-pi9dt]

Thanks for this, about 2 months back I decided that I'd do a test for a while to see if my body is happier if I cut out most animal products and other knowns poisens. Cheese is the only thing I kinda miss, can't wait to get my Candidum Moulds to try this out. Ps I love the way you skilfully put all this together, you are a true master.

[@broccoli_mum]

Looks amazing! Will freezing change the texture of this cheese?

[@aliciamadole]

This is great, thanks for sharing! Do you think I could just continue to use cheesecloth instead of parchment or would it dry out too much? I've been able to eliminate that kind of waste and would really like to continue without buying it.

[@GourmetVegetarianKitchen]

Good question, I have never use cheesecloth for flipping before but I'm pretty sure you can. I wipe off the paper and let it dry after each time, then I reuse it until I can't. I'm so glad to hear about you are trying to use less resources, we have the same idea!

[@ceciliam.2892]

Video maravilhoso. Thank you !

[@byepiojitos4310]

I love your's videos! Thanks for sharing, look amazing!

[@GourmetVegetarianKitchen]

Thank you so much, I'm so glad you like my videos!

[@eviltango]

Amazing!

[@lupa1445]

Is it possible to make an aged vegan hard cheese without probiotics capsules or penicillin? With some more easily accessible ingredient, like miso paste, kimchi brine, plant yoghurt whey? Thank you very much beforehand for response, and thank you for these amazing, impossible-seeming vegan cheese videos that you are making, I'm especially amazed at this milk curd based one that melts naturally without any coconut oil, agar agar, or even tapioca starch - it's incredible

[@thatslifecaro1479]

Awesome as always! Thank you

[@GourmetVegetarianKitchen]

Thank you so much!

[@koerper_ichzeit]

Thank you very much for sharing , very artie videos and skills. What kind of biotics do you use?

[@naiadolling]

She has a link in her description that brings you to her Amazon list where you can get all of the stuff she used, it'll say the type of probiotics. And it's all within average pricing.

[@idler02]

This video should have a billion views ❤️💕

[@GourmetVegetarianKitchen]

Aww... thank you so much!

[@joannekohn3869]

When you soak the nuts overnight, do they need to be in the refrigerator or out on the counter? Great video! Loved the music!

[@lacocinaveganadelaura2723]

😍😍 this was amazing!!!

[@GourmetVegetarianKitchen]

Thank you so much!

[@bksilvana]

Parabéns!

[@GourmetVegetarianKitchen]

Thank you!

[@EliezaBaby]

Questions 1 How long can that last before expiration? 2. Where can i get those pro biotics added ? 3. Can the almonds roasted be use ? Thanks and hello from Canada 🇨🇦

[@gracemosier8163]

I haven’t even watched it yet and I liked it lol

[@GourmetVegetarianKitchen]

Thank you so much, I hope you watched it :)

[@CyraGetsFit]

Your videos are so amazing!! I can't wait to be some place where I can try to make some of your cheeses.

[@GourmetVegetarianKitchen]

Thank you so much for your kind words. I hope you can make some of my cheeses soon

[@denislangloisbaker]

Look so yummy !!!!! Whoua thank you