There’s something almost poetic about a wheel of Brie. The way it slouches, as if barely holding itself together under the weight of its own creaminess. The delicate white bloom of its rind, the whisper of earthiness just beneath the butterfat. It’s a cheese that invites reverence. And for centuries, it has earned it.
Brie’s origins trace back to the Île-de-France region of Northern France, where monks first began crafting the soft-ripened cheese as early as the 7th century. It became the darling of royals and commoners alike, with Emperor Charlemagne reportedly declaring it one of the finest cheeses he had ever tasted.
Rebel Cheese
But the dairy-based Brie of antiquity is no longer the only way to experience this culinary marvel. As plant-based cheesemakers hone their craft, a new wave of dairy-free Brie alternatives has emerged—some so good they could fool even the most diehard cheese snob. The best of them balance richness and tang, coaxing depth from nuts, cultures, and time. Here, we highlight the finest vegan Brie-style cheeses available in North America.
How dairy-free Brie is made
Creating dairy-free Brie is both a science and an art, requiring a meticulous balance of fermentation, aging, and plant-based ingredients to mimic the creamy, bloomy-rind texture of its traditional counterpart.
Most vegan Brie begins with a base of nuts—typically cashews or macadamia nuts—soaked and blended into a smooth, rich paste. This base is then inoculated with probiotics or cultured with strains of Penicillium camemberti, the same mold used to develop the signature rind on traditional Brie.
Over several weeks, the cheese undergoes fermentation, which enhances its tangy depth and allows the exterior to develop the characteristic white, edible bloom. Some artisanal makers even age their plant-based Brie in temperature-controlled caves, allowing the flavors to deepen while maintaining the luscious creaminess at its core.
How to serve dairy-free Brie
With a true dairy-free Brie, the only difference will be the milk. A good Brie should have that bloomy, white rind that helps give the cheese flavor and depth. And, according to Jessica Sennett, founder of Cheese Grotto in New York, Brie is best served at room temperature “so that the constrictive qualities of the cold fridge do not mute its true expression,” she told Better Homes and Gardens. She says to take the cheese out of the fridge about an hour before eating. This is a great choice for cheeseboards.
But keep in mind Brie loves the oven, too. You can serve it warm with roasted garlic or a fruity tapenade and fresh bread. Or, try wrapping the Brie in puff pastry for a dairy-free take on the classic Brie en croute.
Rebel Cheese
When cutting fresh Brie, there are also a few rules. According to Sennett, slice wedges horizontally, from the pointy edge to get ½- to 1-inch slices. But a Brie that’s too ripe doesn’t need to be sliced in advance as it will be melty at room temperature. For small rounds of Brie, cut small wedge slices, giving equal parts of the rind to every piece.
Should you eat the rind?
The rind of Brie is not only edible but an essential part of the cheese’s flavor and texture. Brie gets its bloomy, white rind from Penicillium camemberti, a mold that develops naturally during the aging process, giving the cheese its signature earthy, slightly mushroomy taste.
In dairy-free Brie, artisanal cheesemakers replicate this effect by culturing plant-based ingredients with similar molds or using vegetable ash to create a comparable texture and depth of flavor. The rind helps balance the creamy, buttery interior with a mild tang, adding complexity to each bite.
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While some prefer to scoop out the soft center and leave the rind behind, true cheese lovers know that enjoying the whole wheel—rind and all—delivers the full sensory experience intended by the cheesemaker.
Dairy-free Brie you need to try
Many of these artisanal cheeses can be found at specialty vegan grocers such as Bestie’s Vegan Paradise in Los Angeles, Orchard Grocer in New York, and Vegan Supply in Vancouver. Online retailers like Vegan Essentials and The Vreamery also stock a rotating selection of plant-based Brie options, making it easier than ever to get your hands on the best dairy-free cheeses North America has to offer.
Rebel Cheese
1Rebel Cheese Cave-Aged Brie
If you dream of a vegan Brie with serious character, look no further than Rebel Cheese. Their Cave-Aged Brie is a revelation: luscious, creamy, and gently ripened to develop a bloomy rind that breaks down into a nearly liquid interior. Made from cashews and aged in a dedicated cheese cave, this Austin, TX-based masterpiece is as close to traditional Brie as plant-based cheesemaking gets.
Find it here
The Uncreamery
2The Uncreamery Classic Brie
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Nuts for Cheese
3Nuts for Cheese Un-Brie-Lievable
Aptly named, Nuts for Cheese’s Un-Brie-Lievable delivers on its promise with a velvety, spreadable interior and a delicate rind. Made from fermented cashews, this cheese has a mellow, buttery profile that pairs beautifully with fruit and crusty bread.
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Vromage
4Vromage Truffle Brie
The next time you’re in West Hollywood, CA, be sure to swing by Vromage for its creamy truffle brie. Take home a wheel or have a sandwich made on the spot. The city’s first and only dairy-free cheese shop makes its own Brie along with all kinds of other cheese, from fresh mozzarella to feta.
Find it here
The Herbivorous Butcher
5The Herbivorous Butcher
That’s right, this popular Minnesota-based vegan butcher also makes a creamy, dreamy dairy-free Brie. This one is made from soy instead of nuts, and delivers a creamy, show-stopping texture you’ll want to put front and center of your next cheese board.
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The Vegan Cheese Shoppe
6The Vegan Cheese Shoppe Macadamia Brie
Macadamia nuts are the star ingredient in this luscious Brie alternative from The Vegan Cheese Shoppe. The naturally high-fat content of macadamias lends itself to an ultra-creamy texture, while the fermentation process brings the funk and tang that cheese lovers crave.
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Bandit
7Barn Cat Bandit Ash Rind Brie
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