Vegan Camembert

Vegan Camembert is a delightful dairy-free alternative to the classic French cheese, Camembert. This vegan version captures the creamy texture and mild, earthy flavors of traditional Camembert while remaining entirely plant-based. Whether you’re vegan, lactose intolerant, or simply looking for a dairy-free cheese option, this Vegan Camembert is a perfect choice. Serve it with crackers, bread, or as part of a vegan cheese platter for a delicious and cruelty-free culinary experience. Let’s dive into the recipe for Vegan Camembert.

Recipe: Vegan Camembert

Ingredients:

For the Vegan Camembert:

• 1 cup raw cashews, soaked in hot water for 2 hours
• 1/4 cup unsweetened plant-based yogurt (e.g., almond or soy)
• 1/4 cup refined coconut oil, melted
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon white miso paste (optional, for added depth of flavor)
• 1/4 teaspoon probiotic powder (or contents of 1 probiotic capsule)

For the Outer Rind:

• 1/4 cup refined coconut oil, melted
• 1/4 teaspoon salt
• 1/4 teaspoon paprika (for color)

Instructions:

Preparing the Vegan Camembert:

1. Drain and rinse the soaked cashews.
2. In a high-speed blender or food processor, combine the drained cashews, unsweetened plant-based yogurt, melted coconut oil, nutritional yeast, lemon juice, minced garlic, salt, white miso paste (if using), and probiotic powder.
3. Blend the mixture until it becomes completely smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times.
4. Once the mixture is smooth, transfer it to a clean glass or ceramic bowl. Avoid using metal or plastic containers, as they can affect the fermentation process.
5. Cover the bowl with a clean kitchen towel or cheesecloth, securing it with a rubber band or string. This allows the mixture to breathe.
6. Leave the mixture to ferment at room temperature for 24 to 48 hours. The longer you ferment it, the tangier the flavor will become. Check the taste periodically to achieve your desired level of tanginess.

Shaping and Coating:

7. After the fermentation period, the mixture will have thickened. Use your hands to shape it into a round cheese wheel.

Preparing the Outer Rind:

8. In a separate bowl, combine the melted coconut oil, salt, and paprika. Mix well.
9. Carefully brush this mixture over the entire surface of the shaped vegan Camembert. This will create the characteristic rind.

Final Setting:

10. Place the coated vegan Camembert in the refrigerator to set for at least 4 hours or until the outer rind becomes firm.

Serving:

11. Once the Vegan Camembert has set, it’s ready to be served. Enjoy it with your favorite crackers, crusty bread, or fresh fruit.

Nutrition Facts:

(recipe makes about 8 servings):

• Calories: 245
• Total Fat: 23g
• Saturated Fat: 13g
• Cholesterol: 0mg
• Sodium: 186mg
• Total Carbohydrates: 8g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 5g