Baked vegan camembert

Source: Image and recipe kindly provided by kindstateofmind.com

The recipe for vegan baked Camembert will make every cheese-lover's heart beat faster. This version of vegan oven cheese works without animal products and makes the Camembert wonderfully creamy.

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Total Time: 35 minutes

Ingredients

For the camembert

  • 75 g
    cashews
  • 200 ml
    water
  • 1 tsp
    salt flakes
  • 1 clove
    garlic large
  • 1 tbsp
    nutritional yeast flakes
  • 1 tsp
    apple cide vinegar
  • 2 tbsp
    tapioca flour/starch

For baking

  • 1 sprig
    rosemary
  • 2 cloves
    garlic
  • ½ tbsp
    olive oil
  • freshly-ground black pepper

Instructions

  1. Preheat the oven to 180°C and cover the inside of a small baking dish with baking paper. Put all the camembert ingredients into a blender jug and mix at high speed until the watery mixture is completely smooth.

  2. Pour the mixture into a pan and cook over low-medium heat, stirring constantly. When it starts to thicken, it’s normal that it will look quite lumpy at first! Keep stirring until the mixture is thick and gooey in texture, like melted cheese, but still runny enough to pour. Add more salt to taste if necessary.

  3. Pour the cheese mixture into the small dish. Slice the remaining garlic cloves into little strands and gently press them into the surface of the cheese. Top with olive oil, black pepper, and some sprigs of rosemary..

  4. Bake the cheese in the oven for approximately 20 minutes, checking after 15 minutes. It will puff up slightly during baking and is done when it has a light-golden outer skin with a warm, gooey middle. Best devoured immediately.

Notes

Any leftover cheese can be stored in the fridge and reheated in the oven. If heated twice, however, the consistency will turn out a bit firmer.

If you have a powerful blender, you don't need to soak the cashews. However, the result will be a little less creamy.

The cheese mixture can be prepared in advance, stored in the fridge and baked later. In this case, the baking time increases by 5-10 minutes, as the mixture needs to warm up first.

This recipe was kindly provided to ProVeg by kindstateofmind.com.

Cuisines: French
Special diets: Soya-free
Difficulty: Level 1 (easy)
Cooking time: 30-45 minutes
Number ingredients: 10-15 ingredients

You may also be interested to taste

green smoothie

Drinks Snacks

Green smoothie

Main Course

Shepherd’s pie

Main Course

Pesto spaghetti with plant-based chicken

You may also be interested to taste

Dessert

Triple chocolate cookies

Main Course

Lincolnshire sausages with coleslaw and baked potato

Dessert

Spanish Santiago Cake

Seitan sausage

Brunch Main Course

Seitan Sausage

Top