Vegan Aged Camembert Cheese - Full of Plants (2024)

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⭐️ Why You Should Try This Recipe

• The flavor and texture are incredible. Creamy on the inside, slightly chewy on the outside, and perfectly tangy, I can confidently say this vegan camembert tastes SO much better than most other vegan cheese recipes.
• Made using traditional techniques. While cashew cream replaces dairy milk here, we are using traditional cheese-making methods to age this cheese, giving it a true cheese aroma. There is no nutritional yeast or flavorings used here. It all comes from the cultures and the aging process.
• The reviews speak for themselves. With over 250 ★★★★★ ratings, it’s no question readers love this camembert!
• It’s healthy. This vegan camembert is packed with healthy fats and probiotics that can help improve gut health.

📘 What is Camembert

Camembert is a soft and creamy cheese that first appeared in Normandy, France, around 1554. It is inoculated with a mold called “Penicillium Candidum”, responsible for producing a bloomy rind, and is usually aged for 2-3 weeks.

🥛 Ingredient Notes

This cheese contains only FIVE ingredients:raw cashews, cultures, water, salt, and the secret ingredient for the rind: Penicillium Candidum. Here are some notes about each ingredient:

• Cashews – Cashews make the base of this cheese. You want to use raw cashews, not roasted ones.
• Probiotics – These will give the cheese its tanginess. You can use acidophilus or mesophilic culture. Check out the Tips to read more about it.
• Penicillium Candidum – Penicillium Candidum is a mold that grows on camembert/brie and gives it a white and soft rind. It also adds a lot to the taste by giving a mushroomy flavor. It’s an essential ingredient to this recipe and cannot be omitted or substituted.
• Water – To blend the cashews and turn them into a cream. I recommend using filtered water or water that has been boiled and cooled down.
• Salt – For flavor and to prevent bad bacteria from growing.

🥣 How To Make Vegan Camembert

Before starting: Be aware this is not a quick recipe, don’t expect to have vegan camembert ready tonight. The whole process will take you about three weeks. BUT: It is totally worth it!

1. Prepare the cashew cream

1. Drain the soaked cashew and transfer them to a high-speed blender. You can use a food processor, but you won’t get the same silky smooth texture.
2. Add the water and blend on high speed for 1-2 minutes or until it forms a thick and smooth cream.
3. Sprinkle the acidophilus probiotic and the Penicillium Candidum and blend for another 5-10 seconds.

Note: There are two methods to innoculate the Penicillium Candidum. The first one consists of mixing it into the ingredients directly. The second one consists of spraying it on the outside of the cheeses after they have been shaped. I used the firstmethod here, which gives the best result, in my opinion.

2. Let the cashew cream ferment

Once you have a very smooth and thick cashew cream:

1. Transfer it to a clean bowl and cover it with plastic film to touch.
2. At this point, let the cashew cream ferment at room temperature in a dark place for 24-48 hours.
3. After that, the cashew cream should have small bubbles and a fluffy texture. This means the fermentation process worked. You can taste it. It should have a subtle tanginess.
4. Transfer the fermented cashew cream to the refrigerator and chill for at least 4 hours or overnight. This step will allow it to firm up a little bit.

3. Shape and salt the cheeses

1. Line 3 springform pans (I used these Wilton 4-inch springform pans) with parchment paper or plastic wrap, covering the bottom and sides. The goal is to prevent the cheese from touching and sticking to the metal.
2. Fill each pan with the cashew cream mixture and press it down using plastic film, so it doesn’t stick to your hands. Cover with plastic film to touch.
3. Refrigerate overnight.
4. The next day, carefully remove the cheeses from the springform pans and place them in a container lined with parchment paper. Be careful, the cheeses will be very soft (like a thick cream).
5. Sprinkle about 1/4 tsp of salt over the top of each cheese, and rub with your finger to evenly distribute the salt. Carefully flip the cheeses and sprinkle the bottoms and sides with more salt.
6. Close the container and place it in your refrigerator (in the warmest area) or a room at a temperature of 52-56°F (11-13°C).

4. Age the cheeses

Finally, the most exciting step!

1. Every day, carefully flip the cheeses. The cheeses will be very soft at the beginning, like cream cheese. Don’t worry; they will firm up after a few days. If you see water or condensation in the container, remove it using a kitchen paper towel.
2. After 7-10 days, the cheeses should be slightly firmer. At this point, you can place them on a clean grid (that fits in your container). If you don’t have a grid, place the cheeses on chopsticks. This will allow airflow, and the mold will grow more uniformly.
3. Continue flipping the cheeses every day for the next 7 days. The mold will start to appear in the following days if it hasn’t appeared already.
4. After a total of 2 weeks, the cheeses should be fully covered with a white and fluffy rind. You are almost done!
5. Wrap the cheeses in parchment or cheese paper and place them in the refrigerator for at least 2 days. The longer you let them age, the sharper they will become.

🥖 How To Serve It

Enjoy with french bread, Vietnamese baguette, fig chutney, caramelized walnuts, or even a drizzle of pure maple syrup if you like the combination of sweet and salty.

Regarding beverages, this camembert pairs well withcider, Champagne, Cabernet Sauvignon, apple liquor, beer, or a good apple juice if you don’t drink alcohol. The apple undertones of cider or apple juice contrast very well with the slight bitterness of the camembert!

❄️ Freezing

After aging the cheeses, wrap them in cheese paper or plastic film. You can keep them in the freezer for up to 3 months. Thaw overnight in the refrigerator.

📔 Tips

• Do not omit or substitute any ingredient. This recipe is not versatile. If you want to succeed with it, do not change the ingredients or method.
• Use gloves. While not mandatory, I recommend using gloves while handling the cheeses. It will prevent bad bacteria from contaminating your cheeses.
• Regarding the Penicillium Candidum: The links provided here for Penicillium Candidum may not redirect to a fully vegan product. If you want to find a 100% vegan one, you will have to do your own research (it’s available in many cheese-making shops). Be aware that non-vegan ones are grown on lactose, meaning it contains *traces* of lactose. Considering the amount used, you could still consider your cheese 99,99% vegan. It’s up to you to choose which one fits your beliefs best.
• Regarding the Acidophilus: In this recipe, I used the Advanced Acidophilus Plus from Solgar, which contains 500M microorganisms per capsule. You can use a different brand, but you may have to use less if it contains more microorganisms. Alternatively, you can replace the acidophilus with 1/16 teaspoon of mesophilic, which is a culture made specifically for cheese making. It will yield a slightly less tangy and more buttery flavor.
• Depending on the temperature in your fridge/aging room, the mold might take more or less time to develop. The colder the temperature, the longer it will take to develop.

💬 FAQ

This vegan camembert will surely impress any cheese lover and even your non-vegan friends! It’s creamy, rich, and just delicious!

Disclaimer: Many people have been making this cheese without giving any credit and labeling it their own. I worked really hard to create this recipe and had to do a ton of experiments before releasing it. Please give credit by citing Full of Plants and linking to this website.

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Update 2023: This recipe was originally published in 2016 and updated with new and improved content on March 2023.