The brie that broke the internet (and it’s 100% vegan)🤯

Hot honey. Fresh peaches. No dairy.

This recipe is a sneak peak from my cookbook, “Breaking Up With Dairy!” and I wanted to share it here with you because it’s too good to hold back on. Hot honey paired with ripe peaches and a baked brie? Count me smitten. I could eat this every single day of my life if I had the chance.

This recipe is perfect for summer evenings with a glass of sav blanc or a fresh lemonade. Fresh peaches are best but frozen works great too, especially if you need this when peaches aren’t ripe or accessible near you. And yes I said need because this cheese is never a want, it's always a need. 

All this said, I have to be honest with y’all. This entire cookbook is one of the most incredible projects I’ve ever worked on. It took me two years, countless test batches, and a small army of editors (and taste testers) to bring it to life. That’s why I was just as surprised as you might be when I went to make this recipe recently and noticed… a typo. 😬

Somehow, the instruction to steam the potatoes (a crucial step for the brie’s creamy texture) got left out and replaced with just “diced.” One tiny word, one big difference. Honestly, it’s a 1 in a million slip in an otherwise rock solid book, and I’m sharing the corrected version here so it can shine the way it was always meant to. The good news? The fix is simple and the result is still dreamy, gooey, hot honey perfection.

And before we dive in, I just want to say a huge thank you to this entire community. Every DM, comment, story tag, and message you send truly doesn’t go unnoticed. Whether you're making these recipes for yourself, your family, or your skeptical meat eating partner (you know who you are), we feel your support in every single share and shoutout. Creating this book was a labor of love, and getting to connect with all of you through it has been the most rewarding part. Thank you for being here, thank you for cooking with me, and thank you for letting plants take up space on your plate.

Serves 2-3

THE GOODS:

For the brie:

• 1/2 cup chopped golden potatoes, peeled & steamed fork tender!

• 1 cup blanched almonds or raw cashews, soaked

• 1 tbsp miso paste

• 1 tbsp nutritional yeast

• 2 tsp salt

• 1 cup unsweetened almond or soy milk 

• ¼ cup unsweetened plain vegan yogurt

• 2 tbsp tapioca flour

For the hot honey peaches:

• 1 medium peach, diced and cored

• 2 tbsp agave

• 1 tbsp sriracha

• 1 tsp minced rosemary

  

   THE METHOD:

1. Preheat the oven to 400.

2. First, steam your potatoes. 🥳

3. Next, add everything together for the brie in a high powered blender and blend on high for 1-2 minutes until everything is fully mixed. Pour the mixture into a small sauce pan on medium heat. Cook down for 6-7 minutes while stirring consistently with a rubber spatula. It will become thick and very cheesy looking.

4. Carefully, pour that mixture into an oven safe dish and set aside.

5. Grab a small mixing bowl and mix your peaches, agave, sriracha, and rosemary, and stir until the peaches are coated. Pour the coated peaches over the top of the brie in an artful fashion, plopped straight on top or course.

6. Bake at 400 for 10 minutes covered, then 5 minutes uncovered. Serve immediately while warm with bread or toasties.