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We are always trying to find the best vegan cheese and supermarkets are really upping thier game!

However...we LOVE to create homemade vegan cheese when we can and vegan camembert that we named CAMENBOSH is a real party centrepiece.

This vegan recipe always generates big smiles in all who behold it! It’s definitely one for those people who “could never give up cheese!” 🧀 Massive thanks to our friend Ellie from @kindaco (they make incredible plant-based cheese) for the original recipe, which we collaborated on together in the early days of BOSH!

Tapioca flour is crucial for optimum gooeyness, so do seek some out. You can find it in health food stores or online! You can make the camembosh a day in advance to keep in the fridge if you fancy! You don’t need to know how long it keeps for, trust us, it’ll get gobbled up in no time!



For the Camembert

  • 75g cashews
  • 2 garlic cloves
  • 1 tbsp tapioca flour
  • 11⁄2 tsp salt
  • 3 tsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 150ml warm water
  • 1 sprig fresh rosemary
  • 1 tsp olive oil
  • black pepper

For the herb oil

  • 2 garlic cloves
  • 1 sprig fresh rosemary
  • 1 tsp salt
  • 1⁄4 tsp pepper
  • 8 tbsp olive oil
  • 1 x 400g fresh tiger loaf


  1. 1.

    Equipment: Preheat oven to 180°C | Line a baking sheet | Line a 12cm ovenproof dish with parchment paper | Small saucepan of boiling water on a medium heat | Pestle and mortar, optional | Liquidiser | Kettle boiled

    First make the cheese | Add the cashews to the pan of hot water and boil for 20 minutes to soften | Remove from the heat, drain and leave to cool.

    Prepare the loaf | Use a bread knife to cut even slices across the top of the loaf, 3cm apart, making sure you don’t cut all the way through as the base needs to remain intact | Turn the loaf 90 degrees and cut across the first slices to make a criss-cross pattern.

    To make the herb oil, peel and roughly chop the garlic | Remove the leaves from the rosemary by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away) and finely chop | Put the garlic, rosemary, salt and pepper into the mortar and bash them with the pestle to make a paste (or put the ingredients in a small bowl and use the end of a rolling pin) | Pour the olive oil into the mortar and mix with a fork.

    Put the loaf on the baking sheet | Use a pastry brush or teaspoon to drizzle the herb oil deep inside the cuts | Put the baking sheet in the oven and cook for 25–30 minutes, until the bread is golden and toasted.

    Meanwhile, finish the cheese | Peel 1 of the garlic cloves and put it in the liquidiser | Add the drained cashews, tapioca flour, salt, nutritional yeast, apple cider vinegar and warm water | Blend to a smooth cream.

    Pour the cashew cream into the saucepan, taste and season with salt and pepper | Put the saucepan on a medium heat and cook, stirring constantly, for 2 minutes, until slightly thickened | Pour into the parchment-lined dish.

    Peel the remaining garlic clove and cut it into sticks | Remove the rosemary needles | Gently push the garlic sticks and rosemary needles into the top of the cashew cheese so that they stick out the top | Drizzle over the olive oil and sprinkle over a little black pepper.

    When ready to serve, put the cashew cheese in the oven alongside the bread and bake for the final 12–15 minutes, until the cheese has formed a skin and the colour has darkened | Remove and serve immediately.