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    Home » Vegan Cheese

    Vegan Camembert

    Published: Apr 21, 2021 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Camembert

    This vegan camembert is so good you will hardly believe it. It’s super easy, no ageing required, and it tastes as good or better than the ‘real thing’. Enjoy on crackers or as part of a vegan cheese board.

    Vegan camembert on a white plate with crackers and grapes.

    You guys, there are vegan cheese recipes out there that will take you days (or sometimes even weeks) to make.

    I remember buying cookbooks years ago for vegan and raw vegan cheeses and I would see recipes that required ageing of the cheeses and a timeframe of days to weeks. And I would just be amazed that anyone has that sort of patience.

    Hats off to those that do! But it’s not me, so this is not one of those recipes.

    This vegan camembert is something that you can make up super fast. You do have to soak the cashews first and that takes a little time (1 hour) but then it’s a case of blend, pour and bake (30 minutes), cool, slice and enjoy!

    It’s a similar recipe to our vegan brie, which you will also love.

    And if you love easy vegan cheese recipes then also check out our vegan cream cheese, vegan ricotta, vegan cottage cheese and vegan cheese ball.

    Ingredients You Need:

    Photo of the ingredients needed to make vegan camembert.

    Ingredient Notes

    • Nutritional yeast. We used the flakes not the powder. This provides cheesy flavor. If you’re not a fan of nutritional yeast for any reason you can omit it. The recipe will still work without it, though it will lose some of the cheesiness.
    • Vegetable stock. You can use vegetable stock or broth.
    • Raw cashews. These are soaked in hot water for one hour. Place them in a bowl, pour over boiling hot water from the kettle and leave to soak for one hour. Then drain them and continue with the recipe.
    • Ground rainbow peppercorns. We put ground rainbow/mixed peppercorns on top of the camembert to get that gorgeous look. You can also use regular ground black pepper.
    • Distilled white vinegar. This is amazing for ramping up the cheesy flavor in recipes. Apple cider vinegar can work in a pinch but it’s not as good for flavor.
    Vegan camembert with slices removed on a white plate with crackers and grapes.

    How To Make Vegan Camembert

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Place raw cashews into a bowl. Pour over boiling hot water from the kettle. Leave them to soak for 1 hour. Then drain and rinse.
    Two photo collage showing cashews in a bowl with water added and then after an hour of soaking.
    • Add 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.
    Two photo collage showing ingredients added to blender jug and blended.
    • Prepare two oven safe ramekins (~3 inches round, 2.5 inches deep) 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.
    • Pour the cheese mix into the ramekins, dividing it evenly between them.
    Two photo collage showing ramekins prepared with parchment paper and then with the cambert mix added.
    • Sprinkle the top with ground rainbow peppercorns.
    • Bake in the oven at 350°F for 30 minutes.
    Two photo collage showing black pepper added to the top of the camembert and then baked.
    • Allow 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.
    • Slice and serve on bread or crackers or as part of a vegan cheese board.
    Vegan camembert on parchment paper.

    Vegan Camembert Success Tips

    Ramekins. We used two small oven safe ramekins (3 inches round, 2.5 inches deep). If you have a bigger ramekin you can just use one. The exact size isn’t important, you just want to be able to fit your cheese mix into it. So if you have smaller ramekins maybe you will make 3 smaller cheese rounds, or if you have a bigger one (5-6 inches round), you can make a single cheese round. Of course make sure it’s oven safe so that you can bake it.

    Let the cheese chill. It’s ideal to let the cheeses cool at room temperature until they have reached room temperature and then move them to the fridge to chill completely. You want them to be completely cold and feel firm to the touch before you remove them from the ramekins. This will make them easy to slice as well.

    Vegan camembert on a white plate with crackers and grapes.

    Storing and Freezing

    Keep your cheese stored in the fridge and enjoy within a week. It is also freezer friendly for up to 3 months. Thaw in the fridge and enjoy.

    Slice of vegan camembert ready to serve from a white plate with crackers and grapes.

    More Vegan Cheese Recipes

    1. Sliceable Cashew Cheese
    2. Vegan Cheddar Cheese
    3. Vegan Mozzarella
    4. Vegan Feta
    5. Vegan Blue Cheese
    6. Vegan Goat Cheese
    A stack of crackers topped with a thick slice of vegan camembert.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan camembert with slices removed on a white plate with crackers and grapes.

    Vegan Camembert

    This vegan camembert is so good you will hardly believe it. It’s super easy, no ageing required, and it tastes as good or better than the ‘real thing’. Enjoy on crackers or as part of a vegan cheese board. 
    5 from 12 votes
    Print Pin Rate
    Course: Appetizer, Gluten-Free, Savory, Side
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 2 Small Cheeses
    Calories: 111kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup Raw Cashews (150g) Soaked for 1 hour
    • 2 Cloves Garlic
    • ½ tsp Salt
    • 1 Tbsp Nutritional Yeast Flakes
    • 1 tsp Distilled White Vinegar
    • 1 tsp Onion Powder
    • 1 Tbsp Dijon Mustard
    • ½ cup Vegetable Stock/Broth (120ml)
    • Ground Rainbow Peppercorns
    Prevent your screen from going dark

    Instructions

    • Place raw cashews into a bowl. Pour over boiling hot water from the kettle. Leave them to soak for 1 hour. Then drain and rinse. 
    • Preheat the oven to 350°F (180°C). 
    • Add 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. 
    • Prepare 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. 
    • Pour the cheese mix into the ramekins, dividing it evenly between them. 
    • Sprinkle the top of the cheeses with ground rainbow peppercorns. 
    • Bake in the oven for 30 minutes. 
    • Allow 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. 
    • Slice and serve on bread or crackers or as part of a vegan cheese board. 

    Notes

    1. Nutritional yeast. If you’re not a fan of nutritional yeast for any reason you can omit it. The recipe will still work without it, though it will lose some of the cheesiness. 
    2. Distilled white vinegar. This works wonderfully for adding cheesy flavor to recipes. Apple cider vinegar will work in a pinch but white vinegar is the best. 
    3. Ramekins. We used two small oven safe ramekins (3 inches round, 2.5 inches deep). If you have a bigger ramekin you can just use one. The exact size isn’t important, you just want to be able to fit your cheese mix into it. So if you have smaller ramekins maybe you will make 3 smaller cheese rounds, or if you have a bigger one (5-6 inches round), you can make a single cheese round. Of course make sure it’s oven safe so that you can bake it. 
    4. Let the cheese chill. It’s ideal to let the cheeses cool at room temperature until they have reached room temperature and then move them to the fridge to chill completely. You want them to be completely cold and feel firm to the touch before you remove them from the ramekins. This will make them easy to slice as well. 
    5. Storing and Freezing. Keep your cheese stored in the fridge and enjoy within a week. It is also freezer friendly for up to 3 months. Thaw in the fridge and enjoy. 
    6. Serving size. This recipe makes 2 small cheeses or 1 larger round cheese. Nutritional information is calculated as 4 serves per small cheese, and 8 serves in total. 
    7. Prep time is for hands on time only and does not include the time spent soaking the cashews. 

    Nutrition

    Serving: 1Serve (of 8) | Calories: 111kcal | Carbohydrates: 7g | Protein: 3.7g | Fat: 8.3g | Saturated Fat: 1.4g | Sodium: 244mg | Fiber: 0.7g | Sugar: 1.1g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Chris says

      September 17, 2022 at 11:59 pm

      This recipe gets a 5 star review from me! I am a cheese lover and it’s one of the things that I find often miss the mark for me when trying plant-based versions. This recipe is a new ball game for me though with good flavour and excellent texture. All the spices give it a great punch and a bit of a ‘cheezy’ flavour. I wouldn’t say the favour is a camembert but definitely a good ‘Cheeze’. It came out as a nice round but is easily spreadable when sliced, which I love. Looks great and I would love to bring this to a wine night with friends. I will be making this again!5 stars

      Reply
      • Alison Andrews says

        September 19, 2022 at 10:34 am

        Thanks so much for the amazing review Chris!

        Reply
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