THIS IS IT GUYS! The vegan cheese you have been looking for. Sharp, creamy with a white and flowery rind. Before going any further, be aware this is not a quick recipe, don’t expect to have aย cheese ready tonight. The whole process will take you about three weeks. BUT: It is totally worth it!
I didn’tย find any recipe online for achieving camembert-styleย nut cheese, so it took me a lot of research and testing before finally finding how to make a nut cheese that has the taste and texture of a real camembert. Living in France I ate quite a lot of artisanal cheese before going vegan and I can tell you this one seriously taste like a real one.
This cheese contains only FIVEย ingredients: raw cashews, cultures, filtered water, salt and the secret ingredient for the rind: Penicillium Candidum.
I try to keep my recipes easy, with simple ingredients everyone has in their pantry but unfortunately, to achieve such results you will need to get your hands on some penicillium. You can find it online here, or just ask an artisan cheese maker to sell you some.ย If you are located in Europe, you can find vegan cultures, supplies and everything you need to make vegan cheeses on Cashewbert.
Penicillium is a mold that grows on camembert/brie and gives it a white, soft crust. It also adds a lot to the taste by giving a mushroom-y flavor. It is usually mixed into the ingredients before being placed into the molds, or sprayed on the outside after the cheeses have been removed from the molds. I used the firstย method here, which gives the best result in my opinion.
Once the cashews have soaked for at leastย 5 hours, you place them in aย blender with the mold and add just enough waterย to get a smooth, yet thick consistency. You also need to add the probiotic powder, it will allow the cashew cheese to ferment and will be responsible for the sour/sharp taste.
Your goal is to use as least water as possible, you don’t want something too liquid, this is important since the more liquid you use, the longer it will take to firm up. In case you don’t have a powerful blender I recommend using your food processor.
As you can see below, the fermentation has started after about 24h. Bubbles will have form and the mixture will be fluffy and airy. That’s when you can taste it to see if it’s sharp enough for you.ย In my opinion, one day of fermentation is enough at this stage since it will age for another 3 weeks later. Don’t worry if you don’t get the air bubbles, it’s not always visible. Taste it and if it’s slightly sour you are on the right track.
At this point, you can just add some chopped chives and use it as creamย cheese if you want. But please don’t stop here, stay with me!
The hardest part of the work is done now, it was pretty easy right?. The next step is to put the cashew “dough” in the fridge for at least 4 hours so it firms up a little bit and will be easier to work with. You can now fill 3ย small springform pansย with the dough. Place in the fridge for 24 hours.
The followingย morning, unmold the cheeses, and place them on parchment paper on a baking sheet. They will be very soft, almost like a cream cheese.
The aging should be done in a room with a temperature of about 52-56 degrees with a little bit of humidity. If you don’t have that in your house, you can definitely use your refrigerator, it will just take longer to age. In this case you want to put the cheeses in a box in the warmest area of your refrigerator.
You will have to flip the cheeses daily for the next 3 weeks, the first 3 days it will be pretty tricky since they will be very soft butย don’t worry they will firm up as time passes. At day 4 you will have to salt the exterior of the cheeses and rub gently the salt with your fingers. Salt is really important to keep bad mold from growing andย will obviously improve the taste. Once the cheeses are firmer you can move them to a sushi mat or a clean grid. This is essential to let the mold grow at the bottom of the cheese.
The mold will start to appear after 5 days. After about 14 days, your cheeses should be covered with white mold, now they look like camemberts! Once they are completely covered with mold you can wrap them and place them in the refrigerator for at least three days. The longer you let them age, the stronger the taste. I find that after 4 days they are already really tasty and strong enough.
The cheese is soft on the inside and a little firmer on the edges, just like a real camembert.
This cheese is rawย and packed with healthy fats from the cashews.
Enjoy with french bread, fig chutney, caramelized walnuts, or even a drizzle of pure maple syrup if you are feeling decadent. This cheese will surely please any cheese lover and impress your non-vegan friends!
This camembert pairs well with: ย Cider, champagne, Cabernet Sauvignon, beer or a good apple juice if not drinking alcohol.
Let me know in the comments if you try the recipe and how it turns out for you! Please don’t hesitate to ask if you have questions!
Update: Many people have been making this cheese without giving any credit back and labelling itย as their own. I worked really hard to create this recipe and had to make a ton of experiments before releasing it, please give credit by tagging @fullofplants on Instagram or at least linking to this website.
Please note: The links provided here for Penicillium Candidum may not be redirect to a fully vegan product. If you want to find a 100% vegan one, you can get it on cashewbert.com if you are located in Europe. For USA and other countries, I canโt give you a link as it seems harder to find, you will have to make your own research to find a vegan one. Be aware that non-vegan ones are grown on lactose, meaning it contains *traces* of lactose. Considering the amount used, you could still consider your cheese 99,99% vegan. Itโs up to you to choose which one fits your beliefs best.
Vegan Aged Camembert Cheese
The best vegan aged cheese. It tastes just like a real camembert and has a white and flowery rind!
Yield: 3 Cheeses 1x
Print Recipe
Pin RecipeIngredients
- 4 cups raw cashews
- 8 capsules vegan probiotic (Acidophilus) or 1/8 tsp mesophilic
- 8–10 tbsp filtered water
- 4 drops (1/8 tsp) of penicillium candidum
- 2 tsp sea salt
Instructions
The day before
- Soak the cashews in filtered water for at least 5 hours or overnight.
Forming the cheese
- Drain the cashews and place them in a large glass bowl. Bring a large pot of water to a boil. Once boiling, pour the water directly onto the cashews. Let sit 1-2 minutes and drain the cashews again. This step will help kill possible bacterias.
- Place the cashews in the bowl of a blender or food processor. Add 8 tablespoons of filtered water. Blend on high speed,ย scraping down the sides from time to time, until you get a very smooth and thick mixture. This step might take about 10 minutes depending on your blender.
- Open the probiotic capsules and add the powder to the bowl.
- Add the penicillium candidum, just 4 drops is enough (about 1/8 tsp). If your penicillium candidum is in powdered form, please check the notes.
- Blend on high speed for another 10-15 seconds.
- The cashew cream should be smooth but thick. If needed, add 1 tablespoon of water at a time until smooth. Do not add too much water, you want to use at least as possible.
- Transfer the mixture into a cheesecloth and pull it tight. Add a weight above it and let drain at room temperature for at least 10 hours. I placed the cheesecloth in a colander on top of a bowl. Note: you can skip this step if you cashew cream is already very thick.
- Transfer the cashew cream to a clean bowl, cover with plastic film to touch, and let sit at room temperature for one day, this step is important to let the cheese ferment.
- The following day, place the bowl in the refrigerator for about 4 hours. The cashew cream will firm up a bit and become easier to work with.
- After that, line a clean baking sheet or flat plate with parchment paper. Place 3 small springform pans (I used 4-inches pans) on the baking sheet.
- Cut strips of parchment paper and lay them in the springform pans. You want to cover the sides of the springform pans, you can also use plastic film if you prefer. The goal is to prevent the cheese to touch the metal. Fill each pan with the mixture and press it down using plastic film so it doesn’t stick to your hands.
Aging
- Cover each cheese with a bowl or plastic box. This is essential to prevent the cheeses from drying. Let sit in a room at a temperature of about 52-56 degrees Fahrenheit (11-13ยฐC). You can also age them in a refrigerator, it might just take a little longer for the mold to grow. You will age the cheeses, covered, at this temperature for the next two weeks. Do not store them at a temperature higher than 56ยฐF (13ยฐC).
- Every day for the next 3 days, carefully flip the cheeses using a small plate. The cheeses will still be very soft, like cream cheese. Don’t worry they will be easier to work with after four days.
- On day 4, carefully remove the springform pans and sprinkle the salt over the top of the cheeses, turn them over and sprinkle the bottom and sides with more salt.
- Continue to flip the cheeses everyday, always use clean hands or work with a plastic film to be sure you are not touching the cheese.
- After 7 days, they should be a little bit harder and you should be able to place them on a bamboo mat.
- Flip them everyday for the next week. The mold will appear after 5-7 days and continue to grow until they are fully covered with a white rind.
- After 2 weeks, wrap the cheeses in parchment paper or cheese paper and place them in the refrigerator for at least 2 days. The longer you let them age in the refrigerator, the stronger the taste.
- Enjoy with french bread, fresh figs or walnuts!
- The cheese will keep for at least 1 month in the refrigerator.
Notes
If you used a small amount of water and the mixture is already really thick, the draining step is not essential.
Penicillium Candidum can be found in the powdered and liquid form. Both work the same, I usually use 1/8 tsp when liquid, or 1/16 tsp when in powder.
If your cheeses are still really soft after 6 days, you can move them to a place with proper air circulation for one to two days to help them dry a little bit.
If you don’t have a room at a temperature of 52-56 degrees Fahrenheit, feel free to place the cheese in your refrigerator, be aware it will take longer to firm up. The mold may take longer to appear too.
Nutrition
- Serving Size: 1/8 of a cheese (about 1 oz)
- Calories: 98
- Sugar: 1g
- Fat: 8.5g
- Carbohydrates: 5g
- Fiber: 0.6g
- Protein: 3.2g
Amazone recipe! You are an expert. I was wondering if you could tell me if the cheese develop blue spots if the cheeses are over or if it is ok.
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Thanks! As explained many times in the comments, you should scrape off the blue mold and resalt the area to prevent it from growing again.
Hey does anyone know if this melts?
This camembert doesn’t melt.
Hey there, just trying out this recipe!
I was just wondering, during the first 4 Dayan while you have to flip the cheeses whist still in the springform pans how do you do this? Are you supposed to completely removes the cheeses and put them back in the springform pans upside down every day?
Thanks!
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Hey,
You do not leave them in the springform pans, you remove them from the pans, salt them and then place the cheeses in a container or a plate covered with a bowl or box.
Hope this helps ๐
Hi Thomas,
My camembert are ageing as we speak ๐ I was a bit over zealous with my portions and the cashew mix only made two cheeses…does this mean it will take longer for my flavour to develop and the mould to grow?
Many thanks for all your hard work and bringing these excellent recipes to the masses ๐
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Hi Kieran,
Well, the shape and size of the cheeses don’t matter that much! If they are big, then yes it will take a bit longer for them to get a nice flavor but the mold should grow just as fast. Once they are fully covered, wrap them and age in the refrigerator for at least 10 days to let the flavors merge.
Hi Thomas!
Thanks for the advice!
Iโm on day 12 of ageing and there is no mould growth to speak of. Iโm ageing the cheeses in my cellar which is around 12 degrees fairly constantly and they are on a wire rack on bamboo mat covered with a Tupperware box so air is circulating, but they are fairly dry. Iโve read through previous comments and so I just resalted them to see if this helps ๐
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If they are dry then the mold won’t grow I’m afraid.
I’m soOoOoOoOooooo excited! Just started my first batch of this and then tomorrow I’m starting on the blue. I can’t wait to try this, it’s a bit like giving birth, a long wait but worth it in the end! Thank you so much for this recipe, really clear instructions. Have you tried adding refined coconut oil to this to make it a softer runnier cheese? I don’t know if this would work with the bacteria or not.
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Awesome! Good luck with cheese making Amanda! ๐
I use coconut oil in my blue cheese recipe, you can add a couple of tablespoons here but it won’t make it runny, just a bit richer.
Ah, ok, I’ll do it next time. I just wasn’t sure if it would go rancid being aged. My babies are all sitting happily in the fridge now. Fingers crossed for first try success! I also made your cultured butter, love the taste. Texture not as smooth as a supermarket vegan marg but perhaps that’s down to my blender. But the taste is great, can’t wait to put it on my morning toast. Your recipes are genius!
Hi Thomas,
I tried to reply to your last comment on my original comments but for some reason I could not.
Sorry to keep on asking questions, but my cheeses have dried out and mould is not growing, I think perhaps the humidity was not good from what you have told me. I wanted to know if there is any way to save the cheese if the exteriors have dried out already? Would spraying with water help, or something like that? Maybe adding a wet paper towel to the box?
Thanks for any help you can offer!
Kieran
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Hi Kieran,
This, or your cashew cream was too dry to start with. I’m afraid it will be difficult to save the cheeses now. Spraying with water won’t help, and covering with a damp towel won’t do much either.
What you could try is scrape off the dry rind and re-blend the cheeses with a bit more water (boiled and cooled). I have never tried but it could be a solution.
Good luck!
One of mine developed a bit of pink mould at the end of the processes (when the weather suddenly got quite warm) and I had to chuck it, but I kept a very close eye on the other two in the fridge for a couple of weeks afterwards and luckily they were okay … they were absolutely delicious, thank you!
I used tap water that was brita filtered and apparently this pink mould is related to a bacteria from the tap water (?), so will use bottled next time.
Doesn’t have that same gooey texture that I remember from a ripe brie but the taste of this was really incredible and the texture, though not as rich and gooey was still really good.
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That’s too bad! It can happen though…Especially if there are temperature variations.
Personally, I always use tap water but first boil it for 5 minutes and then let it cool completely. Also, pour boiling water over the soaked and drained cashews and let it sit for 30 seconds before draining again. It helps kill some bacterias.
Regarding the texture, it is a bit “dryer” than ripe dairy camembert, but stay tuned! I have a new version coming soon that is definitely creamier ๐
Thanks for your feedback and rating!
Has your new recipe been posted yet?
You can check out my free ebook on Vegan Cheeses!
I had a bit of a mishap and two of my three ended up on the floor, and I’d over salted. However, saltiness aside, the flavour is awesome! So happy to have found this recipe, if I can make vegan cheese as good as this I definitely won’t be missing dairy. My cheese seems a lot softer than yours looks, I can still cut a little wedge though and it’s a great smooth creamy texture. Thank you for this Tom and I looking forward to trying out the creamier version you are working on.
I also have three blue on the go, initially there was some pink mould but that was overtaken by the blue. I’ve just scrambled them and reformed. I can’t wait until these are ready!
Glad you liked the cheeses despite what happened ๐ Thanks for your feedback!
hey have ordered all the stuff to make this for a party in mid may. wondering if by step 7 where it says wrap them after 2 weeks, is that another 2 weeks after step 6 or is that including step 6?
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Hi Billie,
Yes it’s another two weeks after the first 7 days ๐
Hi! We love your work! Have made this cheese but it is developing a pink/orange mold which is also going liquid in places. Have you ever experienced this?
Hi Leela, scrape off the pink/orange mold and resalt the area to prevent it from growing again. What do you mean by “going liquid in places”?
Hi Thomas, great recipe & I’ve got 1 large & 3 small wheels on the go at present- day 11. No white mould. I did have mould starting on day 4, but as soon as I salted them….nothing was left. Have kept cheeses in container on bamboo mat in fridge with ventilation in lid (container not fully closed).
When will the mould reappear? Could I dampen the rind a bit to encourage the growth again? Or should I just get a store brought camembert & put it in the box with my cashewberts?
Your wisdom would be appreciated. Cheers lynda
At what temperature are you aging them? The colder the longer it will take for the mold to appear. It can take between 7 and 14 days depending on the temperature and moisture.
If the cheeses are not dry to the touch then you don’t need to damp the rind. Adding a store bought camembert to the box won’t do much if you already added Penicillium Candidum to the cashew cream.
Hello, I am writing from Spain. I love your recipes but the food measures are confusing for me. In particular, how much does a cup of cashew s weigh (in grams)? I have been looking for equivalencies but they give different results … It would be a great help … Thank you very much and congratulations for the delicious recipes !!! Marga
Hi Marga,
Thanks for your message. One cup of cashews equals about 150g.
Thank you for this, looks delish, would definitely give it a shot!
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hi Thomas
Iโm so excited to try making your cheese, Iโm in the process of getting all the ingredients.
I just wonder after the whole process and once the cheese is ready how long can you store in the fridge?
Thank you
Catalina
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Hi Catalina, as written in the recipe the cheese will keep for up to 1 month in the refrigerator if wrapped in cheese paper.
Good luck!
Thank you Thomas
I already made the two types of Camembert cheeses so far the sun dried tomato is going well I think it got some white coming out so I think tha is a good sign. I have just one concern with the natural flavour one it already went to a day four , I salted all the cheeses and put in fridge , today when I took it out to flip it up it was very moist more than before and softer, is this natural or should I sprinkle more salt every time I flip it over? I put all cheeses in a tray ,cover with baking paper sheet and put a bag around it to prevent from drying. Please let me know if Iโm doing something wrong .
Thank you again
It is a good sign!
It is totally normal they are moist after salting. Salt helps remove excess moisture so you probably found the paper sheet to be kind of wet. Change it, slightly pat the cheeses dry with with a kitchen paper towel and continue aging. You do not want to salt again or they will be too salty.
Fantastic recipe! I had to try this, and was really excited when my cultures arrived and I could get started. It wasnโt easy to handle the cheeses at first and it did take a while for the processes to take place in the fridge, but the results are nothing short of brilliant! I tried the first cheese with some trepidation, but absolutely love the flavour and texture. I have now held a tasting with family and friends, all of whom also love it. They even suggested I start selling them at local markets. Thank you so much for putting the work into developing and publishing this recipe!
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Awesome! I’m really happy you liked this recipe Tim ๐
Thanks for your great feedback!
Thank you for your generous sharing of the best recipes online! I have made your wonderful blue cheese and the first batch of camembert is fermenting as we speak. I didn’t read the notes(!!) and added 1/8 tsp of powdered penicillium candidum instead of 1/16. Hope it will be ok.
Yes, 1/8 tsp is okay, don’t worry! ๐
Thank you for your wonderful recipes. Just want to try the cashew camembert. What kind of blender do you use for this recipe? Do I need a highspeed blender?
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I am using a Magimix blender. You can use a food processor, just be aware the cheese might not be as smooth.
Do you have the Magimix Le Blender or the Power Blender Version? I have mixed the soaked cashews in the Magimix Le Blender several times untill it started to get very hot and there were still some bigger parts in it.
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Yes, I have the Blender and can get very smooth cashew cream. It just requires some patience, and feel free to add a couple of tablespoons of additional water if needed.
Hi, this recipe is very good,thank you for all your excellent work.I have downloaded the cheese recipe book ,& now I want to make all the different cheeses.
I am curious as to why in the book you no longer advise pouring boiling water over the cashews,also the fermentation time is shorter.
Is there a reason for this?
Thank you for your help
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Thomas, youโve published a cookbook? How did I miss it?! Please share link. Many thanks!!!
=^..^=
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Hi Jackie,
Thanks! I’m actually recommending pouring boiling water over the cashews at the beginning of the ebook. Regarding the fermentation, it depends on the type of cheese and the main aging temperature.
Good luck with vegan cheese making ๐
Hi, my Camembert smells slightly sour when I open the container itโs in- is that normal? Itโs been aging for around a week and is starting to get some white rind growing.
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Hi Kate,
Your camembert should have a yogurt/fermented smell so I guess “sour” is normal. As long as it doesn’t smell bad or had bad mold then it’s okay.
Thanks for the recipe, Thomas!
Question: instead of plastic wrap, can I put them in sealed glass containers? Is leaving uncovered be or partially uncovered better than sealed?
Hi Adam,
I would recommend placing the cheeses in a container, not in plastic wrap. Do not leave them uncovered as they will dry and the mold will not be able to grow. You should always leave keep them in the container.
Thanks Thomas! It’s been 12 days and it’s been easily flipable for perhaps 5. I had it in a plastic container with a paper towel tied to the top (changed everyday) as a semi-permeable lid. It helped firm it up, but now I’m doing to put a sealed plastic top on it for the final week or so. I tasted a tiny bit and it was very good. So, I’m excited!
Hi, Iโve used geotrichum candidum accidentally in my Camembert – itโs been aging for 2 weeks in a reasonably cool fridge and has a small amount of white mould growing – can I turn this into Camembert shaped pouligny by aging it for longer?
Because of the addition of penicillium candidum it will still have a camembert flavor, but yes you can let it age longer if you want it to firm up!
Thanks for your reply thomas! To clarify my question, I didn’t put any penicillium candidum in – I accidentally made the recipe using geotrichum candidum which I see is used in the pouligny recipe in your book – so I guess I just want to know if I can now age them like pouligny (for longer with no flipping) or will it matter that they’re not pyramid shaped?
Oh, then yes you can keep aging it like in the Pouligny recipe! The shape doesn’t really matter.
Hi, thanks so much for the recipe and beautiful e-book! Iโve used geotrichum candidum accidentally in my Camembert – itโs been aging for 2 weeks in a reasonably cool fridge and has a small amount of white mould growing – can I turn this into Camembert shaped pouligny by aging it for longer?
AWESOME!! Where do you purchase cheese paper and the round cheese storage containers?
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I purchase on a website in Europe, but I think you can find it online everywhere.
Thank you for this recipe:) I made it and it was fabulous
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Thanks so much for your feedback Anne!
There is a contradiction between the desire to produce as much as thick and dry cashew cream and the need of moisture for the mold . The solution can be small bowls with water beside the cheese while it covered in the fridge.
#The salt we sprinkle on the cheese protect it from foreign molds, but doesn’t it harm the camembert mold we want?
#Did you try to add some melted cocoa butter?
Cocoa butter adds firmness after it cools, but also a creamy texture.
The question is whether it will interfere the mold to develop?
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There is no need to “produce a dry cashew cream” actually, I recommend that the cashew cream should be thick but not dry otherwise the mold won’t grow.
Also, I do no recommend placing water in the fridge or container as it often brings bad mold.
Salt helps good mold growing. Cocoa butter won’t interfere with the development of mold, so you can try it if you want ๐
Hi there!
Is it possible to replace the probiotic powder with rejuvelac? If so- how much do I use?
Best regards
Jodie
Yes it is, just replace the water with rejuvelac.
Hi!
Can I use probiotic capsules from the health food store for this cheese? Thanks!
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Hi,
Some can work but not all of them will, it’s hard to recommend a specific brand as all probiotics are different.
Hi Thomas,
I noticed unpleasant aftertaste of this cheese. Is this because of the mould? Mine was successful but I didn’t like the aftertaste.
It shouldn’t have an aftertaste. Which culture did you use? Did you age at the correct temperatuer?
Hello, a great recipe !! I have a question:
The bacteria used is the L. acidophilus but the link that you recommend to buy apart from that bacterium comes along with another one: B. lactis. I ask myself, are both necessary? It can only be acidophilus, I say it because I can get cheaper in this way.
thank you
Hi Alicia,
I’m afraid I cannot help you on this as all probiotics are different, some work better than others. Right now I’m using mesophilic cultures.
Hi Thomas
Thank you for this recipe ๐ absolutely brilliant ! I’m on my second batch and have passed it on to many people ๐
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Hi Anne,
Awesome! Thanks for sharing ๐
Hey Thomas!
I can’t believe there’s someone else out there making cheeses this way and that you have some recipes I haven’t attempted yet!
I’ve been culturing “cheeses” (mostly camembert and blue, but also cream cheeses, romadur and others) for about three years now. I sell them to a highend restaurant that offers vegan options to patrons.
BUT your recipes actually are simpler than mine. I was never sure if I needed to heat the cashew mixture or not. So I always have. I would get it very hot in my blender. Steaming. And then I would have to cool it and add my cultures. (I’ve never had a problem with pink or orange mould, this could possibly be why.) Sometimes I would leave it longer to ferment before putting it in pans.
I’m not familiar with Mont D’Or cheese but I am excited to try it. I have some spruce leftover from other cheeses I’ve tried so it will be perfect.
I have worked on a parmesan recipe and think I finally have one that tastes great and is quite hard, but I miss the melting aspect!
Glad you’re into this sort of stuff too. It’s so fun to experiment. I’ll watch for more recipes to try out. ๐
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Please share your Parmesan recipe. Pretty please? =^..^โข
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Thanks for sharing Lexi! Glad to hear you enjoy making vegan cheeses as much as I do!
I followed this recipe but after the 1st week my cheese has gone pink & grown blue mould, as well as white rind.
Any advice?
Thanks
I would recommend reading the FAQ of the ebook and the comments here regarding bad mold.