No more missing out on baked Camembert. Do yourself a favor and make this insanely delicious Vegan baked cheese. It’s super creamy and gooey and has an amazing cheesy flavor.
Topped with cranberries and pistachios makes a fun and festive appetizer for you and your guests.🎄 Enjoy!
🕘 35-40 minutes
Ingredients:
3/4 cup of cashews
1 cup of boiling water to soak the cashews
¾ cup of plant milk (soy or oat milk)
1 Tbsp tapioca starch
2 Tbsp nutritional yeast
½ Tbsp onion powder
½ tsp garlic powder
2 Tbsp hemp oil/olive oil @hemp.nz
1 tsp apple cider vinegar
1 tsp of salt
1 sheet of vegan puff pastry
Rosemary
2-3 Tbsp of cranberry jelly/jam
2 Tbsp roasted pistachios
Maple syrup
Flaky salt
Instructions
Soak the cashews overnight or for at least 1h in boiling water
Preheat the oven to 200’C
Rinse and drain the cashews and place them in a blender. Add plant milk, tapioca, nutritional yeast, onion and garlic powders, oil, apple cider vinegar, and salt. Set aside.
Lay puff pastry into a ramekin/oven dish. Pinch the bottom with a fork and bake for 10 minutes.
Remove from the oven. Pour in the cheese, place rosemary on top, and bake for 15 minutes.
Spread cranberry jelly/jam on top and sprinkle on roasted pistachios.
Drizzle maple syrup and sprinkle sea salt.
Enjoy with crostini, crackers, breadsticks, or fresh vegetables.
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