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
- 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: 75
- Cook Time: 30
- Category: snack
- Method: oven
- Cuisine: International
