Vegan camembert

A life without cheese? Hard to imagine for many people. Of course, there are now many plant-based cheese alternatives, but vegan Camembert in particular is quite expensive. The solution: do it yourself! This recipe is super easy, the result is delicious and you only need a few ingredients!

Servings: 6

Time: 1 hour 10 m

Calories: 77

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Vegan Camembert: is that even possible?

And how! The good thing: You don’t need expensive ingredients or professional equipment for my recipe. With a handful of basics, vegan camembert can be made really easily at home. Best of all: It tastes incredibly good, so you will convince even the biggest cheese lover. Speaking of which, the reason many people are so obsessed with cheese isn’t just for the taste. In fact, cheese triggers a similar state in the brain as taking drugs – so you can literally be a cheese junkie. But you can wean yourself off the animal food all the faster if you know tasty alternatives. I would almost say that vegan Camembert is even tastier! Convince yourself and test the vegan cheese recipe directly.

all the ingredients for the vegan Camembert

Vegan Camembert: You need that

Vegan Camembert on the plate with herbs

If you’ve ever bought vegan cheese, you’ve probably noticed cashew nuts on the ingredients list. They work really well because of their color, soft texture and mild taste. If you want to make vegan camembert yourself, you need cashew nuts. Also in this recipe, I use almond milk for creaminess, cornstarch for binding, yeast flakes for cheese flavor, lemon juice for acidity, and spices to round it out. You probably have most of the ingredients in stock, right?

Is vegan camembert fermented?

Nutritional values for 2 servings

  • protein 8% 8%
  • carbs 7% 7%
  • Fats 7% 7%
  • calories 12% 12%

For my calculation I used the following numbers:

2200 kcal, 100g proteins, 300g carbohydrates, 70g fats per day.

 

Vegan Camembert served on the plate

Camembert made from cow’s milk is fermented with the help of lactic acid bacteria and calf rennet (from the animals’ stomachs). Pretty unsavory, right? There is also cheese with microbial, i.e. vegetarian rennet, but the cheese is still not vegan. A bacterial culture called Penicillium candidum is responsible for the typical white layer of mold on the cheese wheel. This is sprayed onto the cheese and over time – provided the ambient temperature and humidity are right – the typical white layer develops from it. Vegan Camembert can also be made in this way, as there are also vegan cultures. But: It is a super complex process that requires a lot of knowledge, space and work. Can be done, does not have to be. That’s why my vegan Camembert comes without fermentation.

How does vegan camembert taste?

Does Camembert taste vegan now different than animal? Maybe a little bit, but some of the herbal versions come very close to the “original”. What they all have in common is a super creamy consistency, a fine acidity and of course the typical cheese aroma. Of course, it always depends on whether you prefer milder or stronger varieties, and vegan Camembert can taste a little different depending on the brand. I think homemade is always best! You can also dose the spices individually here, just the way you like it best.

Buy vegan camembert or make it yourself?

If you like trying out new recipes, like it quick and easy, want to impress your family with homemade vegan cheese and save money at the same time, the answer is clear: make vegan camembert yourself! Every now and then it can still be a vegan Camembert from the health food store. This version is, so to speak, the vegan everyday camembert.

Vegan Camembert: Recipe

Enough of the vegan cheese science. Now we come to the recipe, which was inspired by dear Jenny aka @eatmoreplants.no and is super easy! If you like, check out my video tutorial . Then nothing can go wrong!

If you like this recipe, I have a wonderful paprika dip for you.

Veganer Camembert mit Kräutern

leckere und gesunde Käsealternative
Course snacks
Cuisine French
Keyword Vegan camembert
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 6
Calories 77kcal

Equipment

  • Hochleistungsmixer
  • Pfanne
  • Silikonformen

Ingredients

  • 75 g Cashewkerne
  • 100 ml Mandelmilch
  • 4 EL Maisstärke
  • 2 EL Hefeflocken
  • 1 EL Zitronensaft
  • 1 EL Olivenöl
  • 1/2 TL Salz
  • 1/2 TL Knoblauch

Topping

  • Getrocknete Kräuter
  • Paprikapulver

Instructions

  • Alle Zutaten in einen Mixer geben – am besten zuerst die Mandelmilch, damit die Klinge sich gut bewegen kann und nichts blockiert. Nun auf hoher Stufe cremig pürieren, bis keine Stücke mehr zu sehen sind.
  • Eine Pfanne auf dem Herd bereitstellen und die Platte leicht erhitzen. Die Cashew-Creme hineingießen, aufkochen und so lange köcheln lassen, bis die Masse eindickt.
  • Die eingedickte Masse direkt in zwei Silikonförmchen verteilen, gleichmäßig andrücken und für eine Stunde in den Kühlschrank stellen.
  • Nach der Kühlzeit ist er fertig: Veganer Camembert! Nun kannst du einen Laib mit getrockneten Kräutern und den anderen mit Paprikapulver garnieren. Guten Appetit!

Notes

Noch mehr Rezepte für vegane Käse-Alternativen findest du hier:
 

Nutrition

Calories: 77kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 56mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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