Name: Baked Camembert
Prep time: 4 h
Cook time: 25 min
Total time: 4 h 25 min
Yield: 1
Ingredients: 75 g Cashew nuts (soaked for 4 - 24 hours-you can skip this with a nutribullit); 200 ml Water; 0.50 tsp Fine sea salt; 1 Large clove garlic; 1.50 tbsp Nutritional yeast; 1 tsp Cider vinegar; 2 tbsp Tapioca flour; Bunch of rosemary; 3 Cloves garlic; ½ tsp Olive oil; Ground black pepper

AuthorJen Booker

RatingDifficultyIntermediate

Yummy substitute for this omni favourite!

Yields1 Serving

Prep Time4 hrsCook Time25 minsTotal Time4 hrs 25 mins

75 g Cashew nuts (soaked for 4 - 24 hours-you can skip this with a nutribullit)

200 ml Water

0.50 tsp Fine sea salt

1 Large clove garlic

1.50 tbsp Nutritional yeast

1 tsp Cider vinegar

2 tbsp Tapioca flour

For baking

Bunch of rosemary

3 Cloves garlic

½ tsp Olive oil

Ground black pepper

Preheat your oven to 180°C and line a small dish with greaseproof paper.

Add all the camembert ingredients to a blender and process until you have a completely smooth liquid. It will be very watery.

Pour the liquid into a saucepan and cook over a low-medium heat stirring constantly with a spatula. It will start to thicken, looking quite lumpy at first- this is normal! Keep stirring until the mixture has all become thick and gooey in texture (think about how melted cheese would look). The mixture should still be runny enough to pour so be careful not to overcook it.

Have a taste to check the seasoning and add a bit more salt if needed.

Pour the cheese mixture into your lined dish.

Slice the remaining garlic cloves into little strands and gently poke them into the surface of the cheese at intervals. Also add in some sprigs of rosemary, then drizzle over the olive oil and sprinkle on some black pepper.

Bake for 10 minutes, checking after 15

Ingredients