How to Make Vegan Cashew Camembert Cheese

Simple Summary

This vegan Camembert with cashews is a creamy, indulgent plant-based cheese that perfectly mimics the rich flavor and texture of traditional Camembert, making it an ideal addition to any cheese board or recipe.

Recipe Details

• Prep Time: 20 minutes (plus overnight soaking)
• Cook Time: 5 minutes
• Aging Time: 1-2 weeks
• Total Time: 1-2 weeks and 25 minutes
• Servings: 2 small wheels (about 8 servings)
• Difficulty: Intermediate

Ingredients

• 2 cups raw cashews, soaked overnight
• 1/4 cup refined coconut oil, melted
• 1/4 cup water
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon white miso paste
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon vegan lactic acid powder (optional, for authentic cheese flavor)
• 2 tablespoons tapioca starch
• 1/4 teaspoon penicillium candidum (vegan cheese culture, optional for authentic rind)

Instructions

1. Drain and rinse the soaked cashews. Add them to a high-speed blender.

2. Add the melted coconut oil, water, nutritional yeast, lemon juice, miso paste, salt, garlic powder, onion powder, and lactic acid powder (if using) to the blender.

3. Blend on high speed for 2-3 minutes until completely smooth and creamy, scraping down the sides as needed.

4. Add the tapioca starch and blend for another 30 seconds to incorporate.

5. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens and becomes stretchy (about 5 minutes).

6. Remove from heat and let cool for 5 minutes.

7. Line two 4-inch springform pans or camembert molds with cheesecloth.

8. Divide the cheese mixture between the molds, smoothing the top with a spatula.

9. If using the penicillium candidum culture, sprinkle it evenly over the top of the cheese.

10. Cover the molds with a clean cloth and let them sit at room temperature (around 70°F/21°C) for 24-48 hours to allow the flavors to develop.

11. Transfer the molds to the refrigerator and age for 1-2 weeks, flipping the cheese every other day.

12. Once the desired flavor and texture are achieved, remove from the molds and serve.

Chef's Notes

• For a firmer texture, you can add 1 tablespoon of agar agar powder to the mixture before cooking.
• If you don't have vegan lactic acid powder, you can increase the lemon juice to 3 tablespoons for a tangier flavor.
• The penicillium candidum culture is optional but will give your cheese an authentic white rind. If omitted, you'll still have a delicious spreadable cheese.
• Store the finished cheese in the refrigerator for up to 2 weeks. The flavor will continue to develop over time.

Nutritional Info

Per serving (1/8 of recipe): Approximately 220 calories, 18g fat (mostly healthy fats from cashews and coconut oil), 11g protein, 12g carbohydrates, 2g fiber. Rich in vitamins E and K, copper, magnesium, and zinc.

Serving Suggestions

• Serve on a vegan cheese board with fresh fruits, nuts, and artisanal crackers.
• Spread on toasted baguette slices and drizzle with truffle honey for an elegant appetizer.
• Use in vegan grilled cheese sandwiches or as a topping for veggie burgers.
• Pair with a crisp white wine or a light beer for a delightful snack experience.
• For presentation, garnish the cheese with fresh herbs, edible flowers, or a sprinkle of crushed pink peppercorns.