Vegan Camembert Cheese
If you're missing out cheese on your vegan diet you must try this Vegan Camembert Cheese: deliciously good and pretty easy to make too!
Servings: 4
Calories: 180kcal
Ingredients
- 40 g Cashews Raw
- 40 g Almonds
- 210 ml Water
- 15 g Tapioca Starch or Flour
- 15 g Corn Starch or Flour
- 2-4 Garlic Cloves
- 1 tbsp Nutritional Yeast
- 1 tbsp Olive Oil
- 1 tsp Lemon Juice
- Fresh Thyme
- Salt
- Pepper
Instructions
- Soak the nuts for at least 4 hours in some room temperature water (or for 1 hour in hot water)
- In a blender put nuts, water, 1 clove of garlic, lemon juice, nutritional yeast, pinch of salt, tapioca and corn starch. Blend until smooth.
- Cook the mixture in a pan on medium heat until it thickens and becomes gooey (less than 5 minutes).
- Transfer in a small round tray covered in baking paper, and season with thyme, garlic, pepper and a few drops of olive oil.
- Bake at 180° C until it starts to bubble and turns slightly golden (15-20 minutes).
- Serve hot, ideally with some crispy bread.
Notes
You can reheat the cheese the day after, although it will lose some of the flavours. Once cooked, keep in the refrigerator for up to one week.
Nutrition
Calories: 180kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Potassium: 182mg | Fiber: 2g | Sugar: 1g | Vitamin B12: 2µg | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg