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Easy Vegan ‘Camembert Cheese Recipe

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4.4 from 5 reviews

This easy vegan ‘Camembert Cheese’ recipe creates a creamy, delicious plant-based alternative to traditional Camembert using cashews, tapioca flour, and nutritional yeast. It requires minimal prep time and bakes to form a soft cheese with a delightful skin, perfect for spreading on bread or crackers. The fresh rosemary adds a wonderful aromatic touch, and the recipe is simple enough for anyone looking to enjoy a dairy-free cheese at home.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Cheese/Dairy Alternative
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

Cheese Base

  • 75 g / ½ cup cashews
  • 150 ml / ⅔ cup water
  • 2 TBSP tapioca flour (tapioca starch)
  • 1 garlic clove (peeled)
  • 1 tsp apple cider vinegar
  • 1 TBSP nutritional yeast flakes with B12
  • ½ tsp salt

Garnish

  • 1 sprig fresh rosemary (highly recommended for flavor)
  • Freshly ground black pepper (omit if serving to children)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) and line a small shallow dish (approximately 11cm x 3cm) with baking paper to prepare it for the cheese.
  2. Blend Ingredients: Add all the ingredients except the rosemary and black pepper to a blender. Blend on high speed until the mixture is smooth and creamy.
  3. Cook Mixture: Transfer the blended mixture to a saucepan over medium heat. Stir continuously for about 2 minutes until the mixture starts to thicken and becomes smooth, despite initially becoming lumpy. Taste and adjust the salt if necessary.
  4. Prepare for Baking: Pour the thickened mixture into the prepared dish and smooth the top. Garnish with rosemary needles by pushing some in whole and sprinkling some finely chopped on top. Add freshly ground black pepper if desired.
  5. Bake: Bake in the preheated oven for 20 minutes, or until the cheese forms a skin and edges turn lightly browned. You can optionally warm bread in the oven alongside the cheese.
  6. Serve or Store: Serve immediately for a warm cheese experience or allow it to cool and transfer to an airtight container. Store in the fridge for up to five days and bring to room temperature or reheat in the oven before serving.

Notes

  • This vegan ‘Camembert’ is best served warm or at room temperature for the creamiest texture.
  • The fresh rosemary imparts a lovely flavor but can be omitted if unavailable.
  • Freshly ground black pepper adds a nice spice but should be skipped when serving to children.
  • Store leftovers in an airtight container in the refrigerator for up to five days.
  • Reheat gently in the oven to restore a soft, creamy texture.

Find it online: https://cheftinaskitchen.com/easy-vegan-camembert-cheese-recipe/