Camembert was one of my favourite cheezes. I was so happy to create a vegan version, since my body does not tolerate dairy products. I have made different versions of it, with tofu, tempeh, cashews and almond meal.
PS That’s not a typo in the title! One day, I decided to make it with cashews and pumpkin seeds. It turned out a nice green colour and lovely flavour. I brought some to my mom and she named it “camemvert”. How clever!
Ingredients
1 cup cashews, soaked 6–8 hours*
4 ounces (115g) tempeh or extra-firm tofu, coarsely chopped
2 tablespoons coconut oil
1 teaspoon apple cider vinegar
3 tablespoons nutritional yeast
½ teaspoon salt
2–4 tablespoons water, as needed
½ teaspoon dry mustard (optional, for slightly more intense flavour)
2 capsules probiotics (2X10 billion)
*Or mix of cashews, almond meal, blanched almonds, sunflower seeds, pumpkin seeds (for a green cheeze).
Preparation
- Drain and rinse cashews (and seeds).
- Place all ingredients except water and probiotics in food processor.
- Process until mixture crumbles; add water 2 tablespoons at a time, as needed. Scrape down and continue to process until smooth.
- When smooth, add probiotics. Blend again just enough to mix. PS allow to cool before adding probiotics if mixture is warm.
- Transfer cheese to clean container. Cover loosely with plastic wrap. Let culture at room temperature 18–24 hours. Test for sharpness.
- Line a small container or bowl with plastic wrap; press cheeze into container. Cover and refrigerate to firm up. Once firm, remove from container, place on counter with tapioca flour. Finish shaping. A small spring-form mold works well to give it it’s shape, as shown in the next image.
- Return to refrigerator, uncovered, and air dry for several days, if you can wait that long. It’s just for that dry, crusty exterior. I don’t wait that long! 🙂
