A wedge of vegan brie from a recipe in Miyoko Schinner's vegan cheese book (yeah we know it looks like cheesecake). We're slowly working through some of the key recipes in the book as part of our ongoing review. This one uses the same rejuvelac-cultured cashew base as most other recipes in the book, and includes coconut oil for ooziness, along with yeshi (nutritional yeast) for flavour.