Step 1

Add raw cashews to a bowl. Pour boiling hot water from the kettle over the top and leave them to soak for 1 hour.

Step 2

After 1 hour, drain and rinse the cashews.

Step 3

Preheat the oven to 350°F (180°C).

Step 4

Add the soaked cashews, lemon juice, nutritional yeast, miso paste, salt and vegetable stock to the blender jug and blend until very smooth.

Step 5

Line two oven-safe ramekins (~3 inches round, 2.5 inches deep) with parchment paper. Secure the parchment paper in place with a rubber band (remove it before baking).

Step 6

Divide the vegan brie between the two prepared ramekins.

Step 7

Bake for 30 minutes.

Step 8

Let them cool at room temperature until cooled and then transfer to the fridge to chill completely before removing from the ramekins.

Step 9

Serve with fruit and crackers for a wonderful appetizer.