CamemBOSH!
- Simple
- 0:35 m
- 9 ingredients
Are you forever hunting for the best vegan cheese? So are we! Supermarkets are getting better and better at stocking delicious plant-based cheeses... but how about making some homemade vegan camembert? The lovely Ellie from Kind State of Mind dropped into our kitchen to make this INCREDIBLE plant-based camembert. It feels like something for which there is just no vegan equivalent, but trust us, this is the good stuff. Give it a go at home, you won't be disappointed.
Serves: 4
Ingredients
For the 'cheese'
- 2 tbsp tapioca flour
- 2 tsp salt
- 2 tsp apple cider vinegar
- 120g cashews
- 1 garlic clove
- 1 ½ tbsp nutritional yeast
- 200ml water
- 3 garlic cloves - cut into strips
- 3 sprig of fresh rosemary
- pepper to taste
- olive oil
To serve
- crusty bread
Before you start
Preheat oven to 180℃ | Food processor | Saucepan | Container that’s lined with parchment paper
Step 1
Blitz all the ingredients
- Put the ingredients in a food processor and whizz them up into a thick liquid
- Pour the liquid into a saucepan and cook it until it thickens slightly
Ingredients
- 2 tbsp tapioca flour
- 2 tsp salt
- 2 tsp apple cider vinegar
- 120g cashews
- 1 garlic clove
- 1 ½ tbsp nutritional yeast
- 200ml water
Step 2
Bake the 'cheese'
- Pour the liquid into a container that’s lined with parchment paper
- Push the garlic and rosemary into the top of the mixture and season with pepper and olive oil
- Bake the CamemBOSH! for 20 minutes at 180℃ (356℉) until it has a nice skin on it
Ingredients
- 3 garlic cloves - cut into strips
- 3 sprig of fresh rosemary
- pepper to taste
- olive oil
Step 3
To serve
- Take it out of the oven and serve immediately with warm crusty bread
Ingredients
- crusty bread