CamemBOSH!

CamemBOSH!

CamemBOSH! is one of those recipes we genuinely cannot stop making. It started as a bit of an experiment and now it's basically a permanent fixture whenever we have people round. You get this gorgeous, gooey, baked 'cheese' with golden edges, fragrant rosemary, and soft roasted garlic pushed right into the top. It looks seriously impressive but it's only 35 minutes from start to finish. Grab some crusty bread, get this in the oven, and watch it disappear.

Cook: 35 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Food processor
  • Saucepan
  • Container lined with parchment paper

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
  • 3 garlic cloves - cut into strips
  • 3 sprig of fresh rosemary
  • pepper to taste
  • olive oil
  • crusty bread

Method

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
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
3

To serve

  • Take it out of the oven and serve immediately with warm crusty bread

Tips & Variations

  • Get the texture right: Blitz everything really thoroughly in the food processor. The smoother the liquid before it hits the pan, the creamier your final CamemBOSH! will be. No lumps allowed.
  • Serve it straight away: This is best eaten fresh out of the oven while it's still soft and warm in the middle. It will firm up as it cools, so don't hang around once it's done.
  • Load up the toppings: Henry always adds a few extra sprigs of rosemary and a generous glug of good olive oil before it goes in. A pinch of chilli flakes on top works brilliantly too if you want a little kick.

Why This Works

The trick is cooking the blended mixture on the hob first before it goes in the oven. That initial heat gets the texture just right so it sets beautifully when baked, giving you that soft, sliceable centre with a slightly firmer outside. The rosemary and olive oil on top aren't just for show either, they infuse into the whole thing as it bakes and make it taste properly indulgent.