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  • Nicola Morek

How to make vegan camembert cheese

Updated: Jun 20, 2019

Sometimes I see a recipe that I want veganise and make my own, and this is one I have been wanting to make for a while. For me there is such joy in food that is made for sharing and nothing is more fun than dipping light and fluffy dough balls in this oozing cheesy sauce.


This recipe shows you how to make vegan camembert with cashew nuts and a few other simple ingredients.


This pizza base recipe is one I use regularly when making Friday night dinner's for my family. It's fool proof and so tasty. It's exactly as dough should be, light, crispy and moreish.


For me vegan dipping cheese should be very garlicky with an added rosemary flavour. To me this is a great combination which has you heading back for more.


This recipe is dairy free and made with very simple ingredients and I hope you enjoy making it.


Dough balls recipe

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


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 below.


Preheat oven to 180ºC (fan assisted) and leave the dough to prove for another 20 minutes.


Camembert recipe

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

2 tbsp nutritional yeast

1/4 tsp salt

1 tbs tapioca flour


Topping

Garlic clove

Olive oil

Black pepper

Rosemary sprigs


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!






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