Baked Camembert

By Jen Booker

November 5, 2017

Yummy substitute for this omni favourite!

  • Prep: 4 hrs
  • Cook: 25 mins


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

200ml Water

1/2 tsp fine sea salt

1 large clove garlic

1.5 tbsp nutritional yeast

1 tsp cyder vinegar

2 tbsp tapioca flour

For baking

Bunch of rosemary

3 cloves garlic

1/2 tsp olive oil

Ground black pepper


1Preheat your oven to 180°C and line a small dish with greaseproof paper.

2Add all the camembert ingredients to a blender and process until you have a completely smooth liquid. It will be very watery.

3Pour 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.

4Have a taste to check the seasoning and add a bit more salt if needed.

5Pour the cheese mixture into your lined dish.

6Slice 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.

7Bake for 10 minutes, checking after 15


2 Reviews

Wilma C

March 30, 2019

Can the mixture or end product be frozen? Can’t wait to make this xx


November 12, 2017

Loved this! So simple and easy and tastes great. Would be a really impressive starter in small individual ramekins for a dinner party 🙂

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