Vegan Camembert

Drain and rinse the soaked cashews.
In a high-speed blender or food processor, combine the drained cashews, unsweetened plant-based yogurt, melted coconut oil, nutritional yeast, lemon juice, minced garlic, salt, white miso paste (if using), and probiotic powder.
Blend the mixture until it becomes completely smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times.
Once the mixture is smooth, transfer it to a clean glass or ceramic bowl. Avoid using metal or plastic containers, as they can affect the fermentation process.
Cover the bowl with a clean kitchen towel or cheesecloth, securing it with a rubber band or string. This allows the mixture to breathe.
Leave the mixture to ferment at room temperature for 24 to 48 hours. The longer you ferment it, the tangier the flavor will become. Check the taste periodically to achieve your desired level of tanginess.

After the fermentation period, the mixture will have thickened. Use your hands to shape it into a round cheese wheel.

In a separate bowl, combine the melted coconut oil, salt, and paprika. Mix well.
Carefully brush this mixture over the entire surface of the shaped vegan Camembert. This will create the characteristic rind.

Place the coated vegan Camembert in the refrigerator to set for at least 4 hours or until the outer rind becomes firm.

Once the Vegan Camembert has set, it’s ready to be served. Enjoy it with your favorite crackers, crusty bread, or fresh fruit.

(recipe makes about 8 servings):

👇 To continue reading, scroll down and click Next 👇