{"id":3778,"date":"2025-01-24T11:18:41","date_gmt":"2025-01-24T16:18:41","guid":{"rendered":"https:\/\/www.paulineedward.com\/inthekitchen\/?p=3778"},"modified":"2025-01-24T11:24:18","modified_gmt":"2025-01-24T16:24:18","slug":"vegan-camemvert-cheeze","status":"publish","type":"post","link":"https:\/\/www.paulineedward.com\/inthekitchen\/vegan-camemvert-cheeze\/","title":{"rendered":"Vegan “Camemvert” cheeze"},"content":{"rendered":"\n
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Camembert was one of my favourite cheezes. I was so happy to create a vegan version, since my body does not tolerate dairy products. I have made different versions of it, with tofu, tempeh, cashews and almond meal. <\/p>\n\n\n\n

PS That’s not a typo in the title! One day, I decided to make it with cashews and pumpkin seeds. It turned out a nice green colour and lovely flavour. I brought some to my mom and she named it “camemvert”. How clever!<\/p>\n\n\n\n

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Ingredients<\/strong><\/h4>\n\n\n\n

1 cup cashews, soaked 6\u20138 hours*
4 ounces (115g) tempeh or extra-firm tofu, coarsely chopped
2 tablespoons coconut oil
1 teaspoon apple cider vinegar
3 tablespoons nutritional yeast
\u00bd teaspoon salt
2\u20134 tablespoons water, as needed
\u00bd teaspoon dry mustard (optional, for slightly more intense flavour)
2 capsules probiotics (2X10 billion)
*Or mix of cashews, almond meal, blanched almonds, sunflower seeds, pumpkin seeds (for a green cheeze).<\/p>\n\n\n\n

Preparation<\/strong><\/h4>\n\n\n\n
    \n
  1. Drain and rinse cashews (and seeds).<\/li>\n\n\n\n
  2. Place all ingredients except water and probiotics in food processor.<\/li>\n\n\n\n
  3. Process until mixture crumbles; add water 2 tablespoons at a time, as needed. Scrape down and continue to process until smooth.<\/li>\n\n\n\n
  4. When smooth, add probiotics. Blend again just enough to mix. PS allow to cool before adding probiotics if mixture is warm.<\/li>\n\n\n\n
  5. Transfer cheese to clean container. Cover loosely with plastic wrap. Let culture at room temperature 18\u201324 hours. Test for sharpness.<\/li>\n\n\n\n
  6. Line a small container or bowl with plastic wrap; press cheeze into container. Cover and refrigerate to firm up. Once firm, remove from container, place on counter with tapioca flour. Finish shaping. A small spring-form mold works well to give it it’s shape, as shown in the next image.<\/li>\n\n\n\n
  7. Return to refrigerator, uncovered, and air dry for several days, if you can wait that long. It’s just for that dry, crusty exterior. I don’t wait that long! \ud83d\ude42 <\/li>\n<\/ol>\n\n\n\n
    \"\"<\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"

    Camembert was one of my favourite cheezes. I was so happy to create a vegan version, since my body does not tolerate dairy products. I have made different versions of it, with tofu, tempeh, cashews and almond meal. <\/p>\n","protected":false},"author":3,"featured_media":3779,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[12],"tags":[204],"class_list":["post-3778","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-vegan-cheeze"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2025\/01\/CamembertCrackers.jpg?fit=482%2C314&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p6LKIh-YW","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3778","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/comments?post=3778"}],"version-history":[{"count":1,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3778\/revisions"}],"predecessor-version":[{"id":3788,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3778\/revisions\/3788"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media\/3779"}],"wp:attachment":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media?parent=3778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/categories?post=3778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/tags?post=3778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}