Soak the cashews in brine: In a sterilised jar or container, dissolve 20g (about 1 tbsp) sea salt in 1 litre (4¼ cups) filtered water. Add the 200g (¾ cup) raw cashew nuts and ensure they are fully submerged using a sterilised weight or small jar. Loosely cover and leave at room temperature (18–22°C / 64–72°F) for 5 days. You should notice some bubbling and cloudiness, with a pleasant tangy aroma by day 5.

Strain the cashews: Remove the soaked cashews from the brine, discarding any floaters. Reserve 1–3 tablespoons of the fermented brine for blending. You can rinse the cashews briefly for a less salty result.

Make the cheese mixture: In a high-speed blender or food processor, combine the 200g (¾ cup) fermented cashews with 2 tsp white miso paste, 2 tbsp nutritional yeast, 1 tbsp lemon juice, ¼–½ tsp sea salt, and 1–3 tbsp reserved brine. Blend until silky smooth, scraping down the sides as needed. The mixture should be thick, creamy, and spreadable—adjust the brine as needed for smoother blending.

Age the cheese: Transfer the cheese mixture into a double layer of cheesecloth or muslin. Place it in a sieve over a bowl or hang it in a cool, clean spot. Loosely cover with a clean tea towel and leave to ferment at room temperature for 2–3 days. Taste it daily—it should become tangy, cheesy, and complex in flavour.

Set the cheese: After fermentation, shape the cheese into a small disc or round using a ring mould or ramekin if desired. Chill uncovered in the fridge for a few hours to allow the outer layer to firm. For a Brie-like appearance, dust the top with a little extra nutritional yeast or cracked white pepper.

Enjoy your plant-based Brie: Serve spread on crackers, warm sourdough, or with fruit compote. Store covered in the fridge for up to 5–7 days.