How to Make Vegan Cashew Camembert: A Creamy Plant-Based Cheese Alternative

Simple Summary

Indulge in the rich, creamy delight of homemade Vegan Camembert with Cashews. This dairy-free alternative captures the essence of traditional Camembert while offering a unique, plant-based twist.

Recipe Details

• Prep Time: 30 minutes (plus overnight soaking)
• Fermentation Time: 24-48 hours
• Aging Time: 10-14 days
• Total Time: 12-16 days
• Servings: 2 small wheels (about 8 servings)
• Difficulty: Intermediate

Ingredients

• 2 cups raw cashews, soaked overnight
• 1/4 cup refined coconut oil, melted
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon white miso paste
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 cup water
• 2 capsules vegan probiotic (optional, for fermentation)
• 1 tablespoon tapioca starch
• White penicillium candidum culture (for rind development, optional)

Instructions

1. Drain and rinse the soaked cashews. Place them in a high-speed blender.

2. Add melted coconut oil, nutritional yeast, lemon juice, miso paste, salt, garlic powder, and water to the blender.

3. Blend on high speed for 2-3 minutes until completely smooth and creamy.

4. If using probiotics, open the capsules and sprinkle the contents into the mixture. Blend briefly to incorporate.

5. Add tapioca starch and blend for another 30 seconds.

6. Line two 4-inch springform pans or cheese molds with cheesecloth.

7. Pour the cashew mixture evenly into the molds.

8. Cover with a clean cloth and let sit at room temperature for 24-48 hours to ferment (if using probiotics).

9. After fermentation, refrigerate for 6-8 hours to firm up.

10. If creating a rind, sprinkle the penicillium candidum culture over the surface of the cheese.

11. Place the cheese in a cool (50-55°F), humid environment for 10-14 days, flipping daily and misting with sterile water to encourage rind growth.

12. Once the rind has developed, wrap the cheese and refrigerate for up to 2 weeks to continue aging and developing flavor.

Chef's Notes

• For a quicker version, skip the fermentation and rind development steps. The cheese will still be delicious but will lack the complex flavors of aged Camembert.
• Experiment with different herbs or spices mixed into the cheese for variety.
• Ensure all utensils and surfaces are thoroughly cleaned to prevent unwanted bacterial growth during aging.
• If you don't have penicillium candidum, you can age the cheese without it for a rindless version.

Nutritional Info

Per serving (1/8 of recipe): Approximately 220 calories, 18g fat (mostly healthy fats from cashews and coconut oil), 6g protein, 10g carbohydrates, 2g fiber. Rich in vitamins E and K, and minerals like copper, magnesium, and zinc.

Serving Suggestions

Serve your vegan Camembert on a rustic wooden board alongside fresh fruit, nuts, and crusty bread. Pair with a crisp white wine or light red for a sophisticated appetizer. For a decadent treat, bake the cheese in puff pastry and drizzle with honey before serving. This cheese also works wonderfully melted over roasted vegetables or as a luxurious addition to a vegan cheese sauce.