Dairy Free Camembert – Vegan Cheese Recipe
Dairy free cheeses have come on in leaps and bounds in the last few years. I remember the first time I tried vegan cheese and I was not enamoured. Whether my palate has changed since cutting dairy out of my diet or not remains open to debate, but I’m not as anti dairy free cheese as I once was. That said, I still miss a good smelly cheese on occasion.
When in Brazil Mr. Canny’s family took me to a restaurant that specialized in fondue, something that’s apparently quite popular over there. In the town of Gramado I was treated to 3 courses that centered around the concept of things being dipped in molten sauces. At the time both of us were still meat eaters so sampled the full array of meats, cheese, etc. that were on offer. Upon our return to the UK I said many times that an eatery such as this would be popular over here too. I mean, what’s not to like about sticking baby potatoes, bread and broccoli in cheese sauce, or strawberries in melted chocolate?
As I’ve mentioned before I love watching the recipe videos that pop up in my Facebook feed. One was for a dairy free alternative to Camembert and I decided to give it a whirl. The first attempt following BOSH’s exact recipe created an overly salty and firm cheese that was more spreadable than ‘dippable’. The second attempt was much better and can be found below. I thought it would be a great centerpiece for a dinner party and potentially a way of wowing those who constantly tell me they could never cut out dairy because they’d miss cheese too much. I was one of those people for a year of Mr. Canny’s veganism and look at me now! There are so many wonderful ways to substitute animal products that I often wonder why more don’t make the switch. All in good time, I guess 🙂
Using a similar starting point to the Raw Vegan Cheese spread I make each week now, this Camembert is crafted using cashews and nutritional yeast too. Tapioca flour is available from specialist stores like Almonds & Raisins in Newcastle or Alternative Stores online.
1 cup of raw cashew nuts, soaked overnight and drained
1 1/2 tablespoons of nutritional yeast flakes
2 teaspoons of apple cider vinegar
1/2 tsp of salt
2 tbsp. Tapioca Flour
2 cloves of garlic
1 cup of warm water
Black Pepper, Olive Oil, Fresh Rosemary Sprigs to garnish
- Put the cashews, nutritional yeast, flour, vinegar, garlic, water, Tapioca flour and salt in a blender. Process until smooth and creamy.
- Transfer the mixture to a heavy medium saucepan and whisk. Cook over medium heat, stirring constantly with a wooden spoon until bubbling. The mixture will become thick and shiny within a few minutes.
- Transfer into a greaseproof lined baking dish and garnish with the sprigs of rosemary and cut cloves of garlic, if desired. Sprinkle with black pepper and drizzle with olive oil. Bake in the oven for 20 minutes at 185 degrees. Ideally the mixture should be molten once you’ve broken the surface.
- Serve with crusty bread, breadsticks, boiled baby new potatoes or broccoli.
Thanks for reading,
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