Vegan Brie Dip

The Vegan Brie Dip is a delicious recipe. Furthermore, just seven basic ingredients are needed to make this vegan brie dip. The pepper jelly on top turns the rich, creamy vegan brie into a party nibble that will please everyone.

Ingredients:

• Tapioca starch: 1/2 cup.
• Salt.
• White miss paste: 2 tbsp.
• Water: 1/2 cup.
• Raw cashews: 1 cup.
• Pepper jelly: 3/4 cup.
• Lemon juice: 2 tbsp.

Instructions:

1. Before baking, warm the furnace to 400 °F.
2.  After covering the cashews with water, let them soak for five minutes, or for up to an hour.
3. In a high-powered blender, combine the cashews with the white misspaste, lime juice, salt, and tapioca starch after draining and discarding the soaking water.
4. The process is very smooth.
5. Pour the thin mixture into a medium saucepan (ideally one that is safe to use on the stove).
6. Using a big spoon or spatula, raise the normal heat.
7. It will begin to clump in a few moments.
8. Stir continuously, and it will suddenly become very thick, stretchy, and gooey.
9. When this occurs, turn off the heat source for the pan.
10. Pour the pepper jelly over the cheese.
11. If not, move the cheese to a dish that can fit in the oven and cover it with the pepper jelly.
12. Bake, unsecured, for ten minutes on the oven’s center rack.
13. Cover the baked cheese with a cover to maintain its warmth until you’re ready to serve.
14. Warm up and serve with crackers or pretzels for dipping.

Notes:

If you have an allergy, you might be able to substitute sunflower seeds or raw, slivered almonds (soaked thoroughly) for the cashews. Not that I’ve tested it. Additionally, you can use any sort of jam you choose. Consider adding pesetas, finely chopped parsley, pomegranate seeds, or any other desired topping.

Nutritional facts:

Carbohydrates: 15 g.
Fat: 5 g.
Fiber: 1 g.
Iron: 1 mg.
Calories: 108 kcal.
Sodium: 209 mg.
Protein: 2 g.
Fat: 5 g.