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Wheel of Cashew Camembert on a Plate, with Water Glass, Fresh Herbs, Strawberries, and Wedge of Cashew Camembert in the Background
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Vegan Camembert
Prep Time
1 d
Total Time
1 d
 
This luscious vegan camembert cheese is made with creamy blended up raw cashews and a hint of truffle oil for intensely savory flavor.
Course: Appetizer
Cuisine: American, French
Servings: 8
Calories: 256 kcal
Author: Alissa
Ingredients
  • 2 cups raw cashews
  • 2 tablespoons unrefined coconut oil, plus more for greasing the pan
  • ¾ cup aquafaba, liquid from canned garbanzo beans
  • ½ teaspoon Celtic sea salt
  • 1 teaspoon white truffle oil
Instructions
  1. Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.
  2. Lightly oil a 4 x 2-inch pan with coconut oil.
  3. Drain the cashews. In the pitcher of a Vitamix, place the cashews, aquafaba, salt, coconut oil, and truffle oil. Process first on medium speed, using the plunger to evenly distribute the mixture. Gradually increase the speed, stopping intermittently to redistribute the mixture until the it is smooth.
  4. Transfer the mixture to the prepared pan and smooth out the top with a rubber spatula. and cover with a round of parchment paper cut to fit the pan.
  5. Dehydrate for 24 hours at 90 degrees. Transfer to the refrigerator for 24 hours.
  6. Run a sharp knife around the edges of the mold. Turn the cheese out on to a cutting board and remove the sides. Using the wide flat side of a large knife, run the flat edge under the metal round, pressing upwards to separate the round from the cheese. Smooth the cheese surfaces with rubber spatula If desired, place in a humidifier for 1 to 3 weeks. Rub fine sea salt over your cheese after a few days and then repeat every few days or so to prevent black mold from appearing.
  7. Serve.
Recipe Notes

Reprinted from This Cheese is Nuts: Delicious Vegan Cheese at Home by arrangement Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Julie Piatt. Alissa's note: I used a small round cake pan because that's what I had on hand. Getting the cheese out was a bit tricky, so I popped it into the freezer for a bit, which made the cheese easier to gently pry out of the pan. A springform pan would probably work great.

Nutrition Facts
Vegan Camembert
Amount Per Serving
Calories 256 Calories from Fat 205
% Daily Value*
Fat 22.8g35%
Saturated Fat 6.6g33%
Sodium 296mg12%
Potassium 194mg6%
Carbohydrates 11.2g4%
Fiber 1g4%
Sugar 1.7g2%
Protein 5.2g10%
Calcium 10mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.