It’s time for my new improved recipe of my raw-vegan camembert on a cashew base. The recipe modification was inspired by the blog “Nordic Raw” and their raw mozzarella . For this mozzarella, psyllium husk powder is used to give the cashew mass the right consistency and texture. And exactly this principle is used for my new cashew camembert in order to get the typical camembert consistency (a mixture of creaminess and elasticity). I have simplified the preparation compared to my first recipe so that it should be possible for everyone to successfully create its own plant based camembert.
The taste, consistency and appearance of my vegan camembert 3.0 are great. And that’s the reason why I’ve dedicated to create this photo love story for my two cheese loafs.