Vegan Camembert

Vegan Camembert Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 30 minutes


1 cup Raw Cashews (150g) Soaked for 1 hour

2 Cloves Garlic

1/2 tsp Salt

1 Tbsp Nutritional Yeast Flakes

1 tsp Distilled White Vinegar

1 tsp Onion Powder

1 Tbsp Dijon Mustard

1/2 cup Vegetable Stock/Broth (120ml)

Ground Rainbow Peppercorns


1Place raw cashews into a bowl. Pour over boiling hot water from the kettle. Leave them to soak for 1 hour. Then drain and rinse.

2Preheat the oven to 350°F (180°C).

3Add the soaked cashews, garlic, salt, nutritional yeast, distilled white vinegar, onion powder, dijon mustard and vegetable stock to the blender jug and blend until smooth.

4Prepare two oven safe ramekins (~3 inches round, 2.5 inches deep, see notes*) by lining them with parchment paper. You can secure the parchment paper in place with a rubber band. Just don't forget to take the rubber bands off before you bake.

5Pour the cheese mix into the ramekins, dividing it evenly between them.

6Sprinkle the top of the cheeses with ground rainbow peppercorns.

7Bake in the oven for 30 minutes.

8Allow them to cool at room temperature until they're cool and then place into the fridge to chill completely before removing them from their ramekins.

9Slice and serve on bread or crackers or as part of a vegan cheese board.

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