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.
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:
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.
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.
- 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) 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 with ground rainbow peppercorns.
- Bake in the oven at 350°F 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.
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.
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.
More Vegan Cheese Recipes
- Sliceable Cashew Cheese
- Vegan Cheddar Cheese
- Vegan Mozzarella
- Vegan Feta
- Vegan Blue Cheese
- Vegan Goat Cheese
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Camembert
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep time is for hands on time only and does not include the time spent soaking the cashews.
Aweseome cheese! Such amazing recipes.. I can’t get enough of them.
Happy to hear you enjoy the recipes Anna! Thanks for your great review!
Produco molti piatti vegani scaricandoli dal web,ma sono molto interessata a realizzare formaggi.Questi che leggo sembrano molto appetitosi e li proverò senz’altro.Grazie delle ricette.
This is the vegan cheese I’ve been searching for! I’ve made and loved many cheese recipes that blend soaked cashews in a food processor, but my pickier husband finds most of those too grainy. Being able to use a Vitamix makes this cheese airy (almost fluffy!) and creamy and as smooth as is physically possible. And the flavor is complex and so delicious. I was worried the garlic or nutritional yeast would overpower, but the baking mellowed everything into perfection. Thank you so much for this recipe – we are devouring it!!
Really happy to hear you enjoy the recipe Jen! Thanks so much for your great review!
I am making this now and I made it a few days ago with some modifications. It was delicious. I am lazy so I skipped the soaking step. I had no broth so I substituted white wine. I skipped the baking step too. Then I chopped up cauliflower into small pieces, and mixed in the sauce, and this mixture was placed between the two halves of split, boneless chicken breasts. I baked it at 375 and it was so so good!
Now I am making it to spread over a broccoli omelette.
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!
Thanks so much for the amazing review Chris!