CamemBOSH!
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
Ingredients
For the 'cheese'
<item-todo-done>2 tbsp tapioca flour<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>2 tsp apple cider vinegar<item-todo-done><item-todo-done>120g cashews<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>1 ½ tbsp nutritional yeast<item-todo-done><item-todo-done>200ml water<item-todo-done><item-todo-done>3 garlic cloves - cut into strips<item-todo-done><item-todo-done>3 sprig of fresh rosemary<item-todo-done><item-todo-done> pepper to taste<item-todo-done><item-todo-done> olive oil<item-todo-done>
To serve
<item-todo-done> crusty bread<item-todo-done>
Before you start
Preheat oven to 180℃ | Food processor | Saucepan | Container that’s lined with parchment paper
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
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
To serve
- Take it out of the oven and serve immediately with warm crusty bread