![]() Bake the cashew cheese camembert in the oven for 25-30 minutes.Sprinkle the ground rainbow peppercorns on top of the cheese.Divide the mixture evenly between the two containers. Pour the cheese mix into the prepared glass containers.Just remember to take it off before you start baking. Use a rubber band to hold the parchment paper in place. Prepare two oven-safe round glass dishes or ramekins (~3 inches round, 2½ inches deep, see notes*) and line them with parchment paper.Pour the drained and rinsed cashews, the garlic, the salt, the nutritional yeast, the distilled white vinegar, the onion powder, the dijon mustard and the vegetable stock into the blender jug and blend until smooth.In a kettle, boil water and pour it over the cashews. Place raw cashews into a medium-sized bowl.Raw cashews: 1 cup (150g), soaked for 1 hour.Prep time: 10 minutes | Soak time: 1 hour | Cook time: 30 minutes | Total time: 1 hour 40 minutes | Servings: 2 small pieces of cheese It's super easy, has no ageing required, and tastes as good or better than the ‘real thing.' Enjoy it on a vegan baguette or as part of a vegan cheese platter. In my opinion, this vegan camembert tastes so good you will have a hard time believing that it is vegan. Others need to be aged for up to 4 weeks. I chose different variations of creating the vegan camembert. I am excited to share some of the most delicious vegan camembert recipes. ![]() My mother grew up in France, and camembert was a “must-have” on our cheese platter. ![]() Camembert was my absolute favourite cheese before becoming vegan.
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