Craft the Perfect Vegan Camembert: A Step-by-Step Guide

For all you cheese-loving folks out there who thought going vegan meant bidding farewell to creamy, decadent camembert, I’m here to tell you… think again! After months of experimenting in my Robert Kline Art studio kitchen, I’ve cracked the code to a truly mind-blowing vegan camembert. We’re talking authentic flavor, texture, and that unmistakable bloomy rind – all achieved with just five simple ingredients and a touch of artisan magic.

Why This Vegan Camembert Will Rock Your World

Before we dive into the how-to, let’s talk about why this recipe is so special:

Unbelievably Authentic Flavor and Texture:

This isn’t your average, bland vegan cheese. This camembert delivers the real deal – creamy on the inside, slightly chewy on the outside, with that perfect tang that’ll have you wondering if a French cheesemonger secretly snuck it onto your plate.

Rooted in Tradition:

We’re ditching the dairy but embracing traditional cheesemaking techniques. While cashew cream steps in for milk, the aging process, aided by our trusty friend Penicillium Candidum, creates that unmistakable camembert aroma and complexity. No nutritional yeast shortcuts here – just pure, cultured goodness.

Tried, Tested, and Robert Kline Art Approved:

This recipe isn’t just me tooting my own horn (although, it kinda is!). This recipe has garnered rave reviews from countless enthusiastic cheese enthusiasts. Trust me; this recipe is a game-changer.

Good for You, Good for Your Gut:

This vegan camembert isn’t just a treat for your taste buds; it’s packed with healthy fats and probiotics that’ll make your gut happy too.

A Little Camembert History Lesson

Before we get our hands dirty, let’s take a quick trip back in time. Camembert, with its soft, creamy texture and bloomy rind, first graced the world with its presence in Normandy, France, way back in 1554. The secret to its unique character? A mold called Penicillium Candidum, which creates that beautiful rind and contributes to its signature mushroomy flavor. And guess what? We’re using it in our vegan version too!

Gathering Your Vegan Camembert Ingredients

This recipe is short and sweet when it comes to ingredients – just five! Here’s what you’ll need:

• Raw Cashews: The foundation of our cheese. Make sure they’re raw, not roasted!
• Probiotics: The key to that tangy, cheesy flavor. Acidophilus or mesophilic cultures are your go-to options.
• Penicillium Candidum: The magic mold that gives camembert its signature rind and complex flavor. It’s essential and irreplaceable!
• Water: For blending those cashews into silky smooth cream. Filtered or boiled and cooled water is best.
• Salt: Enhances flavor and keeps unwanted bacteria at bay.

Let’s Make Vegan Camembert!

Now for the fun part! Here’s a step-by-step breakdown of the process:

Step 1: Prepare the Cashew Cream

1. Drain and rinse your soaked cashews. To ensure they are completely clean, consider pouring boiling water over them before draining.
2. Pop those cashews into a high-speed blender with your water and blend on high until you achieve a thick, dreamy cream. A food processor works too, but the texture won’t be quite as smooth.
3. Add your chosen probiotic and Penicillium Candidum (either mix it in or sprinkle on the shaped cheeses later – I prefer mixing!), giving it a quick blend to incorporate.

Step 2: Fermentation Time!

1. Transfer your cashew cream to a clean bowl, cover tightly with plastic wrap, and find a cozy, dark spot for it to ferment at room temperature for 24-48 hours. You’ll know it’s working its magic when you see small bubbles and a slightly fluffy texture.
2. Once fermented, pop that creamy goodness in the fridge for at least 4 hours or overnight to firm up a bit.

Step 3: Shaping and Salting

1. Line three 4-inch springform pans with parchment paper or plastic wrap to prevent sticking.
2. Divide your chilled cashew cream among the pans, pressing it down gently. Cover with plastic wrap and refrigerate overnight.
3. The next day, carefully unmold your delicate cheeses onto a parchment-lined container. They’ll be super soft at this stage – almost like a thick cream – so handle with care!
4. Sprinkle each cheese generously with salt, flipping them gently and salting the other side as well. This helps develop flavor and draw out excess moisture. Return them to their container and prepare for the final, magical transformation.

Step 4: The Aging Process

1. Find a spot in your refrigerator (the warmest section) or a cool room that consistently stays between 52-56°F (11-13°C). This is your cheese’s new home for the next two weeks.
2. Every day, gently flip those little beauties, using clean hands or gloves. Wipe away any condensation in the container to prevent excess moisture.
3. After about a week, your cheeses will have firmed up enough to be placed on a small rack or chopsticks, allowing for better airflow and even mold growth. Keep flipping!
4. Over the next week, you’ll witness the magic of Penicillium Candidum – that beautiful white, fluffy rind will begin to develop.
5. After two weeks, wrap your masterpieces in parchment or cheese paper and let them continue aging in the refrigerator for at least two more days. The longer you wait, the sharper and more complex those flavors become!

Serving Up Your Masterpiece

Once your patience has been rewarded, it’s time to enjoy the fruits of your labor! Slice into your vegan camembert and pair it with:

• Crusty French bread or a Vietnamese baguette
• Sweet and tangy fig chutney
• Caramelized walnuts
• A drizzle of pure maple syrup for a sweet and savory delight

For beverages:

• Crisp cider or refreshing apple juice
• Bubbly champagne
• Robust Cabernet Sauvignon
• Apple liquor
• A cold glass of beer

Expert Tips from Robert Kline Art

• Stick to the Recipe: This isn’t the time to improvise! For best results, follow the ingredient list and instructions closely.
• Glove Up: While not strictly necessary, wearing gloves while handling the cheese reduces the risk of contamination.
• Penicillium Candidum Sourcing: The links I provide may not be fully vegan. If you’re after a 100% vegan option, you might need to do some digging.
• Probiotic Power: I used a specific brand of acidophilus, but you can adjust based on the microorganism count in yours or opt for mesophilic culture for a slightly less tangy, more buttery flavor.
• Temperature Matters: Mold development time can vary depending on your fridge or aging room temperature. Colder temperatures equal a longer wait.

Vegan Camembert FAQs

Is the rind edible?

Absolutely! That’s where a lot of the flavor lives.

What does vegan camembert taste like?

Expect a delightful tanginess, earthiness, and subtle notes of mushroom and butter.

Where can I get Penicillium Candidum?

Online cheesemaking retailers and local cheesemakers are your best bets.

Can I use different nuts?

While some have had success with nut blends, I haven’t personally tested them. Stick to cashews for that signature creaminess.

Can I skip the Penicillium Candidum?

Nope! It’s essential for both flavor and texture.

How long will my camembert last?

About a month in the refrigerator, tightly wrapped. Once cut, it’s best enjoyed within a week.

Does it melt?

Not quite like dairy cheese, but it will soften beautifully when heated.

What’s the difference between camembert and brie?

Both are French cheeses, but brie hails from the Île-de-France region and is often larger. Feel free to shape your vegan cheese into a large wheel for a brie-style experience!

Ready to Impress?

This vegan camembert is a testament to the power of plant-based ingredients and traditional techniques. It’s creamy, flavorful, and guaranteed to impress even the most die-hard cheese lovers. So go ahead, gather your ingredients, and embark on this exciting cheesemaking adventure!

Don’t forget to share your creations with me at Robert Kline Art – I can’t wait to see your vegan camembert masterpieces!