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THIS IS IT GUYS! The vegan cheese you have been looking for. Sharp, and creamy with a white and flowery rind, this vegan camembert is simply mind blowing! Made using traditional cheese-making techniques and just 5 ingredients!
After months of research and testing, I finally found how to make a nut cheese with 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.
⭐️ Why You Should Try This Recipe
- The flavor and texture are incredible. Creamy on the inside, slightly chewy on the outside, and perfectly tangy, I can confidently say this vegan camembert tastes SO much better than most other vegan cheese recipes.
- Made using traditional techniques. While cashew cream replaces dairy milk here, we are using traditional cheese-making methods to age this cheese, giving it a true cheese aroma. There is no nutritional yeast or flavorings used here. It all comes from the cultures and the aging process.
- The reviews speak for themselves. With over 250 ★★★★★ ratings, it’s no question readers love this camembert!
- It’s healthy. This vegan camembert is packed with healthy fats and probiotics that can help improve gut health.
📘 What is Camembert
Camembert is a soft and creamy cheese that first appeared in Normandy, France, around 1554. It is inoculated with a mold called “Penicillium Candidum”, responsible for producing a bloomy rind, and is usually aged for 2-3 weeks.
🥛 Ingredient Notes
This cheese contains only FIVE ingredients: raw cashews, cultures, water, salt, and the secret ingredient for the rind: Penicillium Candidum. Here are some notes about each ingredient:
- Cashews – Cashews make the base of this cheese. You want to use raw cashews, not roasted ones.
- Probiotics – These will give the cheese its tanginess. You can use acidophilus or mesophilic culture. Check out the Tips to read more about it.
- Penicillium Candidum – Penicillium Candidum is a mold that grows on camembert/brie and gives it a white and soft rind. It also adds a lot to the taste by giving a mushroomy flavor. It’s an essential ingredient to this recipe and cannot be omitted or substituted.
- Water – To blend the cashews and turn them into a cream. I recommend using filtered water or water that has been boiled and cooled down.
- Salt – For flavor and to prevent bad bacteria from growing.
🥣 How To Make Vegan Camembert
Before starting: Be aware this is not a quick recipe, don’t expect to have vegan camembert ready tonight. The whole process will take you about three weeks. BUT: It is totally worth it!
1. Prepare the cashew cream
- Drain the soaked cashew and transfer them to a high-speed blender. You can use a food processor, but you won’t get the same silky smooth texture.
- Add the water and blend on high speed for 1-2 minutes or until it forms a thick and smooth cream.
- Sprinkle the acidophilus probiotic and the Penicillium Candidum and blend for another 5-10 seconds.
Note: There are two methods to innoculate the Penicillium Candidum. The first one consists of mixing it into the ingredients directly. The second one consists of spraying it on the outside of the cheeses after they have been shaped. I used the first method here, which gives the best result, in my opinion.
2. Let the cashew cream ferment
Once you have a very smooth and thick cashew cream:
- Transfer it to a clean bowl and cover it with plastic film to touch.
- At this point, let the cashew cream ferment at room temperature in a dark place for 24-48 hours.
- After that, the cashew cream should have small bubbles and a fluffy texture. This means the fermentation process worked. You can taste it. It should have a subtle tanginess.
- Transfer the fermented cashew cream to the refrigerator and chill for at least 4 hours or overnight. This step will allow it to firm up a little bit.
3. Shape and salt the cheeses
- Line 3 springform pans (I used these Wilton 4-inch springform pans) with parchment paper or plastic wrap, covering the bottom and sides. The goal is to prevent the cheese from touching and sticking to the metal.
- Fill each pan with the cashew cream mixture and press it down using plastic film, so it doesn’t stick to your hands. Cover with plastic film to touch.
- Refrigerate overnight.
- The next day, carefully remove the cheeses from the springform pans and place them in a container lined with parchment paper. Be careful, the cheeses will be very soft (like a thick cream).
- Sprinkle about 1/4 tsp of salt over the top of each cheese, and rub with your finger to evenly distribute the salt. Carefully flip the cheeses and sprinkle the bottoms and sides with more salt.
- Close the container and place it in your refrigerator (in the warmest area) or a room at a temperature of 52-56°F (11-13°C).
4. Age the cheeses
Finally, the most exciting step!
- Every day, carefully flip the cheeses. The cheeses will be very soft at the beginning, like cream cheese. Don’t worry; they will firm up after a few days. If you see water or condensation in the container, remove it using a kitchen paper towel.
- After 7-10 days, the cheeses should be slightly firmer. At this point, you can place them on a clean grid (that fits in your container). If you don’t have a grid, place the cheeses on chopsticks. This will allow airflow, and the mold will grow more uniformly.
- Continue flipping the cheeses every day for the next 7 days. The mold will start to appear in the following days if it hasn’t appeared already.
- After a total of 2 weeks, the cheeses should be fully covered with a white and fluffy rind. You are almost done!
- Wrap the cheeses in parchment or cheese paper and place them in the refrigerator for at least 2 days. The longer you let them age, the sharper they will become.
🥖 How To Serve It
Enjoy with french bread, Vietnamese baguette, fig chutney, caramelized walnuts, or even a drizzle of pure maple syrup if you like the combination of sweet and salty.
Regarding beverages, this camembert pairs well with cider, Champagne, Cabernet Sauvignon, apple liquor, beer, or a good apple juice if you don’t drink alcohol. The apple undertones of cider or apple juice contrast very well with the slight bitterness of the camembert!
❄️ Freezing
After aging the cheeses, wrap them in cheese paper or plastic film. You can keep them in the freezer for up to 3 months. Thaw overnight in the refrigerator.
📔 Tips
- Do not omit or substitute any ingredient. This recipe is not versatile. If you want to succeed with it, do not change the ingredients or method.
- Use gloves. While not mandatory, I recommend using gloves while handling the cheeses. It will prevent bad bacteria from contaminating your cheeses.
- Regarding the Penicillium Candidum: The links provided here for Penicillium Candidum may not redirect to a fully vegan product. If you want to find a 100% vegan one, you will have to do your own research (it’s available in many cheese-making shops). 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. It’s up to you to choose which one fits your beliefs best.
- Regarding the Acidophilus: In this recipe, I used the Advanced Acidophilus Plus from Solgar, which contains 500M microorganisms per capsule. You can use a different brand, but you may have to use less if it contains more microorganisms. Alternatively, you can replace the acidophilus with 1/16 teaspoon of mesophilic, which is a culture made specifically for cheese making. It will yield a slightly less tangy and more buttery flavor.
- Depending on the temperature in your fridge/aging room, the mold might take more or less time to develop. The colder the temperature, the longer it will take to develop.
💬 FAQ
Yes! It is totally safe to eat the rind. That’s actually where most of the flavor lies!
Vegan camembert has a nice tanginess and earthiness with notes of mushrooms and butter.
You can find it online on cheese-making websites or ask your local cheese maker to sell you some.
While some readers had success using a mix of different nuts, I haven’t personally tried it yet. I recommend sticking to cashews for a creamy consistency.
No, Penicillium Candidum is essential to this recipe. It’s responsible for the flavor and texture.
After the aging process, vegan camembert will keep for up to one month in the refrigerator, wrapped in cheese paper. Once cut, it will keep for about 1 week.
No, this vegan camembert doesn’t melt but will soften when heated.
Both kinds of cheese originate from different areas of France. One comes from Normandy, while the other comes from “Île-de-France.” The other difference is that Brie is often larger than the camembert, weighing around 100 pounds instead of 9 ounces for the camembert. If you want, you can shape this vegan cheese into a large wheel instead of 3 small ones to make vegan brie!
This vegan camembert will surely impress any cheese lover and even your non-vegan friends! It’s creamy, rich, and just delicious!
Disclaimer: Many people have been making this cheese without giving any credit and labeling it their own. I worked really hard to create this recipe and had to do a ton of experiments before releasing it. Please give credit by citing Full of Plants and linking to this website.
Vegan Aged Camembert Cheese
Ingredients
- 4 cups raw cashews soaked overnight
- 8-10 tbsp filtered water (or boiled water cooled down)
- 8 capsules Acidophilus probiotic or 1/8 tsp mesophilic
- 1/8 tsp Penicillium Candidum powder or liquid
- 2 tsp sea salt
Instructions
Prepare the cashew cream
- 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 bacteria.
- Place the cashews in the bowl of a blender or food processor. Add 8 tablespoons of filtered water. Blend on high speed, scraping down the sides from time to time, until you get a very smooth cream. This step might take about 10 minutes, depending on your blender.
- Open the probiotic capsules and add the powder to the blender. Add the Penicillium Candidum, and blend on high speed for another 10-15 seconds.
- The cashew cream should be smooth but quite thick. If needed, add 1 tablespoon of water at a time until smooth. Do not add too much water or your mixture will be too liquid.
- Let it ferment: Transfer the cashew cream to a clean glass bowl, cover it with plastic film to touch, and let it sit at room temperature for 24-48 hours in a dark place. This step is important to let the cheese ferment and get a tangy flavor. Note: The cashew cream should have small bubbles and a fluffy texture. This means the fermentation process worked.
- Transfer the cashew cream to the refrigerator and chill for at least 4 hours (or overnight). The cashew cream will firm up a bit and become easier to work with.
Shape the cheeses
- Line 3 4-inch springform pans with parchment paper. You want to cover the bottom and sides. Alternatively, you can also use plastic film if you prefer. The goal is to prevent the cheese from touching the metal. Fill each pan with the cashew cream and press it down using plastic film, so it doesn't stick to your hands. Refrigerate overnight.
- The next day, carefully remove the cheeses from their springform pans and place them in a container lined with parchment paper.
- Sprinkle about 1/4 tsp of salt over the top of the cheeses. Next, using a plate lined with parchment paper, very carefully flip the cheeses. Sprinkle the tops and sides with more salt. The cheeses will still be very soft, like cream cheese. Don't worry, they will be easier to work with after 3-4 days, as salt will remove some moisture.
Aging
- Close the container and place it in your refrigerator (in the warmest area) or a room at a temperature of 52-56°F (11-13°C). Important note: You will age the cheeses at this temperature for the next two weeks. Do not store them at a temperature higher than 56°F (13°C). Also, the cheeses must stay in the closed container during the whole process, it will prevent them from drying.
- Every day, carefully flip the cheeses. Always use clean hands or work with gloves (or plastic film) to make sure you are not touching the cheeses. If you see water or condensation in the container, remove it using a kitchen paper towel.
- After 7 days, the cheeses will be a little bit firmer, and you should be able to place them on a plastic grid or chopsticks (that fits inside your container). This will allow airflow, and the mold will grow more uniformly.
- Continue flipping the cheeses every day for the next 7 days. The mold will start to appear in the following days, if it hasn't appeared already.
- After a total of 2 weeks, the cheeses should be completely covered with a white and fluffy mold. At this point, wrap the cheeses in parchment or cheese paper and place them in the refrigerator for at least 2 days. The longer you let them age in the refrigerator, the sharper they will become.
- Enjoy this vegan camembert with french bread, fresh figs, and/or nuts!
- Vegan camembert will keep for up to 1 month in the refrigerator.
Video
Notes
- Do not omit or substitute any ingredient. This recipe is not versatile. If you want to succeed with it, do not change the ingredients or method.
- Use gloves. While not mandatory, I recommend using gloves while handling the cheeses. It will prevent bad bacteria from contaminating your cheeses.
- Regarding the Penicillium Candidum: The links provided here for Penicillium Candidum may not redirect to a fully vegan product. If you want to find a 100% vegan one, you will have to do your own research (it’s available in many cheese-making shops). 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. It’s up to you to choose which one fits your beliefs best.
- Penicillium Candidum can be found in powdered and liquid forms. Both work the same. I usually use 1/8 tsp when in liquid or 1/16 tsp when in powder. If you do not own a 1/8 tsp, simply measure the powder using a fork or knife tip.
- Regarding the Acidophilus: In this recipe, I used the Advanced Acidophilus Plus from Solgar, which contains 500M microorganisms per capsule. You can use a different brand, but you may have to use less if it contains more microorganisms. Alternatively, you can replace the acidophilus with 1/16 teaspoon of mesophilic, which is a culture made specifically for cheese making. It will yield a slightly less tangy and more buttery flavor.
- Depending on the temperature in your fridge/aging room, the mold might take more or less time to develop. The colder the temperature, the longer it will take to develop.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
🧀 25 Mind-Blowing Vegan Cheese Recipes!
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