Vegan camembert and
Dough balls ingredients
450g (3 cups) Plain Flour
2 teaspoons (7g/1 sachet) dried yeast
Pinch of sugar
1 teaspoon salt
310ml (1 1/4 cups) warm water
1 tablespoon olive oil
Olive oil, for brushing
60g cashews (soaked for between 4-6 hours and drained)
60ml oatly single cream
2 garlic cloves
150ml filtered water
1/4 tbs dried rosemary
1/4 tsp salt
1 tbs tapioca flour
Dough balls method
Combine flour, yeast and sugar in a bowl. Stir in salt. Make a well. Add water and oil. Stir to combine. Use your hands to bring dough together.
Turn dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a bowl with oil. Add dough. Turn to coat.
Cover with a damp tea towel. Set aside in a warm place for 30 minutes or until dough doubles in size. Once risen take out and knead again for a few minutes.
Take a sheet of baking paper which will cover the size of a flat baking tray.
Draw around a large bowl or pan to give you a large circle on your paper. Take a smaller over proof tin that you will be using to bake the cheese in and draw around it in the centre of the larger circle. Place the paper on the tray and sprinkle with flour.
Divide the dough into three pieces, then each of those into 11, giving you 33 in total. One-by-one, roll each piece into a ball and place on the tray, building out from the Camembert centre in a circular motion, like in the picture above.
Preheat oven to 180ºC (fan assisted) and leave the dough to prove for another 20 minutes.
Blend all the camembert ingredients in a high speed blender until smooth.
Transfer to a pan and heat gently stirring continuously, you may get a few lumps but keep stiring and as soon it thickens remove from heat. Check seasoning and then pour into a small oven proof dish lined with grease proof paper, I use a small round enamel one.
Slice up a garlic clove and lightly poke in the mixture, top with rosemary springs and then drizzle with oil and finally grind some pepper on top.
Add to the centre of the baking tray and bake in the over for 15-20 minutes.
Once ready the dough balls and cheese should be lightly brown, cool slightly and enjoy!