Vegan Brie Dip with Pepper Jelly (2024)

Learn how to make baked vegan brie dip with just 7 simple ingredients. The vegan brie is rich and creamy while the pepper jelly on top transforms it into a crowd-pleasing party snack!

Looking for more vegan cheese recipes that double as party snacks? Check out my Vegan Cheese Ball, Vegan Beer Cheese with Pretzel Bites, Vegan Cranberry Pecan Cheese Ball, and Vegan Mascarpone.

Is it possible to make vegan brie that’s creamy and luxurious, just like the classic French cheese? I say that if we can make shreddable vegan mozzarella and salty and creamy vegan feta, then we can make vegan brie!

In this vegan brie recipe, the cashew-based brie is topped with pepper jelly and baked until it’s warm and gooey. Surround this elegant vegan appetizer with crackers and sliced fruit for serving and watch as it quickly disappears!

This is not a firm cheese. It’s a brie-inspired dip with pepper jelly. For a delicious store bought plant based brie, I love this NUTS for CHEESE Brie. It’s so good!

Why I love this vegan brie dip

Luscious and gooey – Classic brie cheese is known for its ultra-rich and creamy texture and buttery flavor. My vegan version is just as luscious but is entirely dairy free!
Made with simple ingredients – You can find all of the ingredients for the pepper jelly-topped “cheese” at any well-stocked grocery store.
The best party snack – Surround the bowl of vegan baked brie with crackers for dipping at co*cktail parties, birthday parties, holidays, or get-togethers with friends. It’s sure to be a hit!

How to make vegan brie dip with pepper jelly

To make the dairy free brie cheese, soak the cashews in boiling water to help them soften. After 5 to 30 minutes, drain the water and add the soaked cashews to a blender. Pour the fresh water, lemon juice, white miso paste, salt, and tapioca starch into the blender, then blend until smooth.

Blending tip: I recommend using a high-powered blender, like a Vitamix, because it pulverizes the cashews easily and leaves the mixture completely smooth rather than gritty. This recipe works just as well with a regular blender but you’ll have to blend the mixture for a bit longer.

Pour the smooth cashew mixture into an oven-safe saucepan and heat over medium-high heat, stirring continuously.

It will start to look clumpy, then eventually super gooey, stretchy, and thick as you continue to stir. Take it off the heat as soon as you see this.

Pour the pepper jelly over top of the cheese. Bake it in the oven, uncovered, until warmed through.

Serve the warm brie dip with pretzels, sliced apples and pears, crudites, or crackers for dipping. Enjoy!

Frequently asked questions

I don’t have cashews. What can I use instead?

While I haven’t tested the vegan brie without cashews, raw slivered almonds (soaked well) may work as a substitute.

Can it be made nut free?

Again, I haven’t tested it, but sunflower seeds might work as a nut free substitute. The taste will likely be different, though.

I can’t find pepper jelly. What can I use instead?

Feel free to get creative with the toppings! Just like real brie cheese, this vegan dip pairs well with fig jam, pepitas, pomegranate seeds, crushed nuts (almonds, pistachios, walnuts, pecans, etc.), strawberry jam, apricot preserves, cranberry sauce, and/or fresh herbs on top.

Can you make it in advance?

The brie dip is best served when it’s warm and gooey but it should be fine if you prepare it a few hours before serving. After heating the cashew mixture on the stove, put a lid on the saucepan and keep it in the oven (turned off) until 20 minutes before your guests arrive. Add the pepper jelly on top, bake it in the oven, then serve!

5 stars (4 ratings)