Ingredients:

  • 1 cup (140g) raw cashews, soaked overnight in water, then drained
  • 1/4 cup (60ml) water
  • 2 tablespoons (30ml) refined coconut oil, melted
  • 1 tablespoon (15ml) lemon juice
  • 1 tablespoon (15g) nutritional yeast
  • 1/2 teaspoon (3g) garlic powder
  • 1/4 teaspoon (1.5g) salt
  • 12 ounces (340g) fresh or frozen cranberries
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) water
  • 1 tablespoon (15ml) orange zest
  • 1/4 teaspoon (1.5g) ground cinnamon
  • 1 sheet (about 14 ounces / 400g) vegan puff pastry, thawed
  • 1/2 cup (50g) chopped walnuts, toasted
  • 2 tablespoons (30ml) maple syrup, for drizzling (optional)

Instructions:

  1. Prepare the Vegan Brie: Blend all brie ingredients in a high-speed blender until completely smooth and creamy. Chill for at least 30 minutes to firm up.
  2. Make the Cranberry Sauce: Combine cranberries, sugar, water, orange zest, and cinnamon in a saucepan. Bring to a boil, then reduce heat and simmer until the cranberries burst and the sauce thickens. Let cool completely.
  3. Prepare the Puff Pastry: Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin.
  4. Assemble the Bites: Roll out puff pastry on a lightly floured surface. Cut into 2-inch squares (adjust size to fit your muffin tin). Gently press each square into a muffin cup.
  5. Fill the Bites: Spoon a small amount of the vegan brie into each puff pastry cup. Top with a spoonful of cranberry sauce and sprinkle with toasted walnuts.
  6. Bake: Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up.
  7. Cool and Serve: Let cool slightly in the muffin tin before transferring to a wire rack to cool completely. Drizzle with maple syrup, if desired. Serve warm or at room temperature.