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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!

Vegan Aged Camembert Cheese

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.

Looking for other vegan cheese recipes? Check out my vegan blue cheese, sun-dried tomato camembert, hickory-smoked, or this super unique washed-rind vegan cheese!

Vegan Aged Camembert Cheese

🥛 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 CandidumPenicillium 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

  1. 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.
  2. Add the water and blend on high speed for 1-2 minutes or until it forms a thick and smooth cream.
  3. 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:

  1. Transfer it to a clean bowl and cover it with plastic film to touch.
  2. At this point, let the cashew cream ferment at room temperature in a dark place for 24-48 hours.
  3. 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.
  4. 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.
Vegan Aged Camembert Cheese

3. Shape and salt the cheeses

  1. 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.
  2. 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.
  3. Refrigerate overnight.
  4. 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).
  5. 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.
  6. 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!

  1. 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.
  2. 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.
  3. 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.
  4. After a total of 2 weeks, the cheeses should be fully covered with a white and fluffy rind. You are almost done!
  5. 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.
Vegan Aged Camembert Cheese

🥖 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.

Vegan Aged Camembert Cheese

📔 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.
Vegan Aged Camembert Cheese

💬 FAQ

Is the rind edible?

Yes! It is totally safe to eat the rind. That’s actually where most of the flavor lies!

What does vegan camembert taste like?

Vegan camembert has a nice tanginess and earthiness with notes of mushrooms and butter.

Where can I buy Penicillium Candidum?

You can find it online on cheese-making websites or ask your local cheese maker to sell you some.

Can I replace the cashews with other nuts?

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.

Can I omit the Penicillium Candidum?

No, Penicillium Candidum is essential to this recipe. It’s responsible for the flavor and texture.

How long does camembert keep?

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.

Does this vegan camembert melt?

No, this vegan camembert doesn’t melt but will soften when heated.

What is the difference between Camembert and Brie?

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!

Vegan Aged Camembert Cheese

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.

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Update 2023: This recipe was originally published in 2016 and updated with new and improved content on March 2023.

Vegan Aged Camembert Cheese
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Vegan Aged Camembert Cheese

Vegan Aged Camembert Cheese

4.92 from 284 votes
Author: Thomas Pagot
The best vegan aged cheese. It tastes just like a real camembert and has a white and flowery rind!
Prep Time : 50 minutes
Aging Time : 14 days
Total Time : 14 days 50 minutes
Servings 3 Cheeses
Calories 98 kcal

Ingredients
 

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

YouTube 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

Serving: 1 /8 of a cheese (about 1 oz) | Calories: 98 kcal | Carbohydrates: 5 g | Protein: 3.2 g | Fat: 8.5 g | Fiber: 0.6 g | Sugar: 1 g
Course : Appetizer, Cheese
Cuisine : French
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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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.

Learn more ➜

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Sorry me again I e tried a second batch but it has been 2 weeks and no mould has appeared, I added some more penicillin candidum to water and salt and have spritzed the cheeses 3 days ago and still no mould, any other tips? Thank you

do you have any idea why the mold is not white but grey? i don t understand, i do everything right and it s grey, doesn t matter which penicillium i use

תמונה-של-WhatsApp‏-2024-10-21-בשעה-18.03.57_0ae4c6e8

Hello, I just wondered if you have ever added any truffle oil to the mixture? Thx

Last edited 20 days ago by Matthew Richmond-king

Hi Thomas!
I wanna Hello, Thomas. I wanna to make this Camembert cheese, but in Vietnam, Penicillium candidum is not available. So, can I use a type of Vegetarian rennet?

5 stars
Hello. I have started my first batch of this cheese and am wondering: when I ground the soaked and sterilized cashews in my Vitamix, the nut paste became quite warm (I should have used more water, perhaps?). I went ahead and added the cultures but am curious if the warm temperature and low liquid content may have negatively affected the outcome. After the 48-hour room fermentation, there was none of the fluffiness that the picture indicates (though there was a bit of a tasty tang to the mixture). They are currently in the springform molds in the refrigerator, but I am thinking this first attempt may be botched; any thoughts? Thanks, Michael.

Thanks Thomas, much appreciated. Flipping is preceding along fine but, since I am using a standard cold refrigerator, aging will probably take quite a while; will report in once white mold starts appearing.

Hi, I’m trying this recipe for the first time. My cheeses are aging in the fridge. Do you think it’s okay if I skip the flip for 1-3 days?

5 stars
Hi, thanks for the lovely recipe. All good but I get a bitter rind every time. It lingers in the throat and makes it difficult to enjoy. How can I make the rind be as subtle as possible, like you say, flowery rather than bitter 🙂 What could be the reason for this. Thank you

Hi Thomas, I am very excited to try this recipe. I am based in South Africa and really struggling to find the Acidophilus. I have managed to find a vegan yoghurt culture and wanted to know if you think this would work? See the description of the culture below.
Lyofast SYAB 1 consists of specifically selected strains of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus added with the probiotic strains Lactobacillus acidophilus and Bifidobacterium lactis. 

I have since actually managed to find what I think might be the correct probiotic.
I see that it contains more per serving so I will adjust quantity accordingly. Is this the correct thing to do?

Hi Thomas,
This is the probiotic I ended up using – https://www.greensquareshop.com/products/probiotic-supplements-acidophilus-tablets-digestive-gut-health
My cheeses are in a temperature controlled fridge (at 12 degrees Celsius) and they are each in their own containers. They have been aging for 3 days but are still very soft and their is water at the bottom of the containers everyday. I have placed paper towel in the containers but I’m not sure if this is a lost cause?

Is the measurement for the mesophilic 1/8 or 1/16 of a tsp? The ingredient list states 1/8 but your comments say 1/16.

5 stars
Hi Tomas, thanks for this wonderful recipe! I am just having a problem finding the right probiotics, unfortunately I only found some that have 25 billion per capsule.. in this case, should I use 1/6 of a capsule per batch?
Thanks!

Awesome, will do! Thank you so much

4 stars
I’m a few weeks in and the white mold is still only covering about 75/80% of the cheese. Any idea of why this is and what I can do?

4 stars
I’m aging this in the fridge at the warmest place. I’m about 12 days into aging now, and I’m not sure if I’m having trouble. The fuzzy white mold appears, but then disappears after I flip it. As in, the top will be fuzzy, but when I flip it and it becomes the bottom, the bottom isn’t fuzzy the next day. Is this normal or should I maybe stop flipping it?

Thank you for your reply! I do have it on a cheese mat in the container. Is it normal for the mold to come and go if it is aging in the fridge where it is colder than 56 degrees? I’m wondering if this is a normal part of the aging process when it is slower.

Hello Thomas,
I am very excited to try this! I have a question and apologize if you answered it, I could not find it.
Do you keep the cheese in the refrigerator during the whole process including the aging process? I appreciate your reply.

Hey Thomas, me again.I just read that you only put 500M microorganism. Yesterday i didnt realize and put 2B in the mixture.Is this still salvable? Or do i better start over?

Hello Thomas, I bought a small wine fridge where i will only put in the cheeses and nothing else. Is it necessary to have each cheese in its separate container, or is this something you recommend to avoid cross contamination with other foods if using a normal fridge? im planning to make +10 cheeses and would prefer not to have them all in a separate container

I have a stupid question. Is it 4 cups of raw cashews and then soak them overnight? Or is it 4 cups of raw cashews that have been soaked overnight. There’s a big difference in volume between the two.

Thank you so much! I want to make your blue cheese recipe. I would like to add juniper berries. Can I do that? I guess I would add them during the crumble phase? I’ve had blue cheese with Juniper berries in it before and it was so delicious.

Can you substitute macadamia nuts for the cashews? My husband has a cashew allergy.

I hope you are still answering questions! I made this recipe last week. They came out of their pans on Friday (6 days ago), i rubbed salt on them and put them into my cold room which sits at ~12 degrees. I flipped them every morning and on Monday, the 4th day, there was substantial white mold on them and now, on day 6th, they are entirely covered. They look beautiful….but, I’m concerned about how quickly that happened. I’m a bit confused about the timing in your instructions…specifically, after you take them from the mold, after 7-10 days they will firm up and then place them on a clean grid at this point. Then keep flipping for another week and the mold will appear after 5-7 days. I’m interpreting this as: release from the mold, flip for 7-10 days and then transfer to a grid. Then flip for an other week, and during THAT week the mold will grow. So I was anticipating that the mold wouldn’t grow until around day 15. I hope I’m wrong and my timing is good! Thanks!

Sorry, Thomas, I still have a question. Can I use penicillum candidum or penicillum camemberti indifferently?

Hi Thomas, instead of filtered water plus probiotics, can I use homemade rejuvelac in the same quantity as filtered water?
Thank you

5 stars
Hi Thomas. Thanks for all your expert techniques and great recipes.
Is there any way to make a vegan Swiss cheese? I don’t care particularly about the holes but is there a way to achieve the nutty Swiss flavor? Thanks!
J

Question: I am not vegan, however, most of my diet is. My question is if I can use yogurt instead of acidophilus and if yes, how much. Looking forward to hearing back:)
Thank you

4 stars
Made this for the first time and I’d say it came out relatively well for my first shot. My recommendation would be to significantly increase the amount salt used, preferably mixing it into the cheese vs sprinkling on top. I had a feeling the sprinkle of salt on each side (as seen in the recipe video) would be insufficient. Cheese is one of the saltiest foods in existence so I should have followed my gut. Other than that though, great recipe!!

Hi!

I’m in Denver, CO, and I’m wondering if there’s anything I should do differently with this due to the high altitude and also how dry it gets in the winter (less than 20% some days).

Is there anything that might make this come out differently?

5 stars
I’m making your camembert, blue cheese, and hickory smoked cheese all at the same time! You made me buy a smoker, my friend… haha
I have made camembert and blue cheese in the past, but I had trouble with growing the mold. Your instructions were really clear, so I’m having a lot more success this time.
I got a fridge thermometer to keep an eye on the temperature around the cheeses and the mold is growing beautifully!
I’ll tag you on IG when they’re ready to show you the pictures.

5 stars
Hi Thomas I make this recipe often & it is absolutely delicious. Im looking for a vegan smoked cream cheese recipe or a vegan cream cheese recipe that would withstand being smoked in the smoker so something a bit more firm. Do you have any suggestions?
Janet

I didn’t see this addressed; sorry if it’s already been asked/answered.

Q: is the 4 cups of cashews by weight or volume?

Hi Thomas,
What a brilliant recipe. My question may be stupid but can you tell me, is the 1 month fridge life calculated after the mould is fully grown or does it include maturing time? I don’t envisage this cheese lasting that long in my household but just in case there’s any left over!

Hi Thomas

Thank you very much for this wonderful recipe – I’m about to start making it for the third or fourth time.

Can I ask what type of blender you use? Blending 600g cashews in 150ml water is just not do-able with the equipment I have – I end up having to add much more liquid. Thanks to you I’m getting more & more into cheese-making and I would consider investing in a better blender, but despite hours of online research I just don’t know what to go for! What are your recommendations?

Many thanks, Pam

While I appreciate these instructions, they include only some, but not the most critical, of cheesemaking techniques…which is to coagulate the protein in milk (whether of animal or vegetable origin) into curds…draining off the whey which takes the carbs with it.

Try starting with silken tofu, or other firmer tofu blended into a thick “cream” with some water, and then add a significant amount of refined (to avoid coconut flavor) coconut oil, to replace the 50% oil content of the cashews, & then proceed with your recipe.

This will give you true cheese that is high protein and low carbohydrates. Tofu can substitute for the curds from animal milk whey in making any whey protein type cheeses.