Holiday Cashew "Brie"
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 8
  • 2½ cups cashews (soaked for 4-6 hours) *
  • ½ cup melted coconut oil
  • 2 Tablespoons brown rice flour
  • ¼ cup hemp seeds
  • 1½ Tablespoons maple syrup
  • 1 teaspoon cinnamon
  • ⅛ teaspoon Himalayan salt
  • 5-6 sprigs fresh thyme
  • ¼ cup pistachios
  • ½ cup fresh blackberries
  • 1 package Crispy Green freeze-dried Asian Pears
  1. Soak cashews in water for 4-6 hours / or 2 hours in hot water.
  2. Add melted coconut oil, brown rice flour and half of the cashews into food processor/high powered blender. Blend on low until combined.
  3. Keep blender on low speed and add in maple, 2-3 sprigs fresh thyme, cinnamon, Himalayan salt, hemp seeds and maple syrup, blend until combined.
  4. Add in remaining cashews and continue to blend on medium speed for an additional 2 minutes.
  5. Line a 9 inch round baking dish with parchment paper. ( I cut two strips of the parchment paper large enough to cover inner surface and place them in an "x" shape. Makes removing the cheese easier when it's finished.)
  6. Pour mixture into dish, give it a few slight taps onto the counter to make sure the mixture sinks completely into the mold-- then smooth out the top.
  7. Place in fridge for at least 4 hours.
  8. While mold is setting up, you can prepare your topping. Using kitchen sheers, cut up freeze-dried pears into small bite size pieces, mix in with ¼ cup pistachios and 2-3 sprigs fresh thyme.
  9. Take mold out of the fridge 10 minutes before you are ready to serve.
  10. And add the pear/thyme & pistachio mixture to the top of the cashew brie, then finish off with fresh blackberries and drizzle with maple.
Recipe by Cuckoo Kitch'n at