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Are you forever hunting for the best vegan cheese?
So are we! Supermarkets are getting better and better at stocking delicious plantbased cheeses... but how about making some homemade vegan camembert?
The lovely Ellie from Kind State of Mind dropped into our kitchen to make this INCREDIBLE plant-based camembert. It feels like something for which there is just no vegan equivalent, but trust us, this is the good stuff. Give it a go at home, you won’t be disappointed.
- 1 cup soaked cashews
- 1 clove garlic
- 2 tbsp tapioca flour
- 2 tsp salt
- 1.5 tbsp nutritional yeast
- 2 tsp apple cider vinegar
- 3/4 cup warm water (200ml)
- 3 cloves garlic (cut into sticks)
- rosemary (a few sprigs)
- black pepper (to taste)
- olive oil (splash)
- Fresh crusty bread of your choice
- Food processor
- Container that’s lined with parchment paper
Put the ingredients in a food processor and whizz them up into a thick liquid.
Pour the liquid into a saucepan and cook it until it thickens slightly.
Pour the liquid into a container that’s lined with parchment paper.
Push the garlic and rosemary into the top of the mixture and season with pepper and olive oil.
Bake the CamemBOSH! for 20 minutes at 180℃ (356℉) until it has a nice skin on it.
Take it out of the oven and serve immediately with warm crusty bread.