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The lovely Ellie from Kind State of Mind came into our kitchen a few months ago & made this INCREDIBLE plant-based camembert. Give it a go at home, you will not 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)

To serve

  • Fresh crusty bread, baked for 20 minutes at 180℃ (356℉)


  1. 1.

    Put the ingredients in a food processor & whizz them up into a thick liquid.

  2. 2.

    Pour the liquid into a saucepan & cook it until it thickens slightly.

  3. 3.

    Pour the liquid into a container that’s lined with parchment paper.

  4. 4.

    Push the garlic & rosemary into the top of the mixture & season with pepper & olive oil.

  5. 5.

    Bake the camemBOSH! for 20 minutes at 180℃ (356℉) until it has a nice skin on it.

  6. 6.

    Take the ‘cheese' out of the oven & serve immediately with warm crusty bread.

  7. 7.