Vegan CamemBOSH! Bosh TV

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