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Vegan Camembert

Camembert cheese. Grilled camembert cheese with zucchini tomatoes olive oil and basil leaves.

Vegan Camembert is the recipe you’ve been missing in your life if you enjoy a vegan diet. If you’ve been missing the creamy, indulgent taste of Camembert cheese, I bring you great news: I’ve got a Vegan Camembert recipe made from plant-based ingredients!

This dairy-free alternative has a similar texture and flavor profile to traditional camembert, but without the use of any animal products.

Vegan Camembert can be enjoyed with Vegan Zucchini Bread. You can also pair it with a glass of wine, a few crackers, and this Roasted Stuffed Eggplant Salad for an elegant and beautiful lunch spread.

Why You’ll Love Vegan Camembert

Camembert is a delicious delight you don’t want to miss out on, even if you’re vegan. This vegan cheese recipe doesn’t contain animal products but captures the rich, creamy flavor that camembert is known for.

You can prepare vegan Camembert from the comfort of your home and enjoy it guilt-free, knowing it’s cruelty-free and better for the environment.

Helpful Equipment To Make Vegan Camembert

These tools will help make this recipe even easier!

Vegan Camembert Recipe Ingredients

  • 150g of Raw Cashews
  • 2 Cloves Garlic
  • 1/2 teaspoon of Salt
  • 1 tablespoon of Nutritional Yeast Flakes
  • 1 teaspoon of Distilled White Vinegar
  • 1 teaspoon of Onion Powder
  • 1 tablespoon of Dijon Mustard
  • 120ml Vegetable Stock

How To Make Vegan Camembert

Place the raw cashews into a large bowl. Completely submerge them in boiling water from the kettle. Allow the cashews to fully soak for 1 hour. Then drain them and give them a rinse with water.

Preheat the oven to 350°F (180°C).

In your blender, add the soaked cashews, garlic, salt, nutritional yeast, vinegar, onion powder, Dijon mustard, and vegetable stock. Blend until smooth.

Prepare two oven-safe ramekins by lining them with parchment paper. You can secure the parchment paper in place with a rubber band. Just don’t forget to take the rubber bands off before you bake!

Pour the cheese mix into the ramekins, dividing it evenly between them. Sprinkle the top of the cheese with ground rainbow peppercorns.

Bake in the oven for 30 minutes. Remove them carefully and allow them to cool on the cupboard until they’re room temperature. Then, place them in the fridge to chill completely before removing them from their ramekins.

Slice and serve on bread or crackers or as part of a vegan cheese board.

Prep Time

Preparing the ingredients takes 1 hour 15 minutes, and baking takes 30 minutes. 

Breakfast toasts croutons with cheese camembert and pear, honey, walnut on the wooden table. Horizontal top view from above with text area. Flat, overhead. Long banner format

All About Vegan Camembert

Camembert is a moist, soft, creamy cheese from France. But its vegan alternative, Vegan Camembert is a cashew-based version developed because camembert is delicious and vegans didn’t want to miss out!

While vegan camembert is a fairly new addition to the list of plant-based cheeses, it’s wasted no time becoming a favorite among vegans and non-vegans alike. Vegan camembert is pretty simple to make at home and it’s delicious served for brunch or as a snack or appetizer. 

Ingredient Substitutions

Missing an ingredient? No problem! Here are some suggestions for substitutions:

Distilled white vinegar – You can substitute white vinegar for apple cider vinegar. Apple cider vinegar will work in a pinch, but white vinegar remains the best.

Vegetable Stock/Broth – You can substitute vegetable broth for water.

Nutritional yeast – You can omit it if you’re not a fan of it. The recipe will still work without it, but it will lose some cheesiness.

Tips & Tricks and Recipe Notes

  • I used two small oven-safe ramekins (3 inches round, 2.5 inches deep). If you have a bigger ramekin, you can just use one. If you have smaller ones, you can use more thant 2. The exact size isn’t important. You just want to be able to fit your cheese mixture into it.
  • Make sure you let your cheeses cool to room temperature before moving them to the fridge to chill completely. You want them to be completely cold and feel firm to the touch before you remove them from the ramekins. This will make them easy to slice as well.
  • Make sure you use fresh cashews. Older cashews lose their moisture, so grab a fresh bag before you begin.

How to Store Vegan Camembert

Vegan cheese can be stored in the fridge but should be consumed within a week. You can keep it in a Ziploc or a small airtight container. Just slice off a piece whenever you want to enjoy it.

Can I Freeze Vegan Camembert?

If you want it to last longer, you can keep it in the freezer, and it will stay fresh for up to three months. Allow it to thaw in the fridge.

FAQs

What is vegan camembert made of?

Vegan Camembert is a dairy-free alternative to the traditional French Camembert cheese made from cow’s milk. Instead of animal milk, vegan camembert is made from plant-based ingredients, such as cashews, Dijon mustard, garlic, powdered onion, and other seasonings.

Can you bake cashew camembert?

Yes, you can definitely bake vegan camembert. Just follow the instruction in this post.

Can I reheat vegan camembert?

You can technically reheat this to make it a bit softer. Just place it back in the oven at 350°F for about 5 minutes. Keep in mind though, this isn’t real cheese and it’s not going to get melty like cheese. It’s best eaten cold.

Fresh strawberries and brie cheese wooden board. Delicious breakfast or snack, Clean eating, dieting, vegan food concept. top view,

Conclusion

Whether you’re a vegan or just looking to reduce your consumption of animal products, vegan camembert is a delicious option that can be enjoyed in plenty of delicious ways. Spread it on toast or crackers, add it to a sandwich, or use it on your charcuterie board. 

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Camembert cheese. Grilled camembert cheese with zucchini tomatoes olive oil and basil leaves.

Vegan Camembert


  • Author: Sam
  • Total Time: 1 hour 45 minutes
  • Yield: 8 1x
  • Diet: Vegan

Description

Vegan Camembert is the recipe you’ve been missing in your life if you enjoy a vegan diet. If you’ve been missing the creamy, indulgent taste of Camembert cheese, I bring you great news: I’ve got a Vegan Camembert recipe made from plant-based ingredients!

This dairy-free alternative has a similar texture and flavor profile to traditional camembert, but without the use of any animal products.

Vegan Camembert can be enjoyed with Vegan Zucchini Bread. You can also pair it with a glass of wine, a few crackers, and this Roasted Stuffed Eggplant Salad for an elegant and beautiful lunch spread.


Ingredients

Units Scale
  • 150g of Raw Cashews
  • 2 Cloves Garlic
  • 1/2 teaspoon of Salt
  • 1 tablespoon of Nutritional Yeast Flakes
  • 1 teaspoon of Distilled White Vinegar
  • 1 teaspoon of Onion Powder
  • 1 tablespoon of Dijon Mustard
  • 120ml Vegetable Stock

Instructions

  1. Place the raw cashews into a large bowl. Completely submerge them in boiling water from the kettle. Allow the cashews to fully soak for 1 hour. Then drain them and give them a rinse with water.
  2. Preheat the oven to 350°F (180°C).
  3. In your blender, add the soaked cashews, garlic, salt, nutritional yeast, vinegar, onion powder, Dijon mustard, and vegetable stock. Blend until smooth.
  4. Prepare two oven-safe ramekins by lining them with parchment paper. You can secure the parchment paper in place with a rubber band. Just don’t forget to take the rubber bands off before you bake!
  5. Pour the cheese mix into the ramekins, dividing it evenly between them. Sprinkle the top of the cheese with ground rainbow peppercorns.
  6. Bake in the oven for 30 minutes. Remove them carefully and allow them to cool on the cupboard until they’re room temperature. Then, place them in the fridge to chill completely before removing them from their ramekins.
  7. Slice and serve on bread or crackers or as part of a vegan cheese board.
  • Prep Time: 75
  • Cook Time: 30
  • Category: snack
  • Method: oven
  • Cuisine: International

Keywords: vegan cheese

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