Baked Camembert

AuthorJen BookerDifficultyIntermediate

Yummy substitute for this omni favourite!

Yields1 Serving
Prep Time4 hrsCook Time25 minsTotal Time4 hrs 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

1

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

2

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

3

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.

4

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

5

Pour the cheese mixture into your lined dish.

6

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.

7

Bake for 10 minutes, checking after 15

Ingredients

 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

Directions

1

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

2

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

3

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.

4

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

5

Pour the cheese mixture into your lined dish.

6

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.

7

Bake for 10 minutes, checking after 15

Baked Camembert

2 Comments

  1. 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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