Vegan Camembert - Vegan and Oil-free Recipes

Name: Vegan Camembert - Vegan and Oil-free Recipes
Ingredients: 16 oz (396g) block of firm tofu, drained but not pressed (see note 3); 1 ¼ cups unsweetened non-dairy milk, or a bit more if needed; ⅔ cup raw sunflower seeds (see note 4); Juice of 1 medium lemon (or 1.5 small lemons), to taste; ½ cup unfortified nutritional yeast (fortified makes it more yellow, but will still taste good); 2 ½ tbsp onion powder, to taste; 2 ½ tbsp garlic powder, to taste; 2 tbsp yellow or white miso paste (use chickpea miso if soy-free, ensure it is GF if needed); 1 tsp salt, to taste; 1 tbsp agar powder (SEE NOTE 5 ABOUT AGAR FLAKES!); 6 tbsp tapioca starch/flour (see note 6)

zardyplants.com

Rich, creamy, and smooth, this delicious Vegan Camembert is a fancy yet easy nut-free vegan cheese perfect for a snack or appetizer.

View full recipe on zardyplants.com

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Ingredients

16 oz (396g) block of firm tofu, drained but not pressed (see note 3)
1 ¼ cups unsweetened non-dairy milk, or a bit more if needed
⅔ cup raw sunflower seeds (see note 4)
Juice of 1 medium lemon (or 1.5 small lemons), to taste
½ cup unfortified nutritional yeast (fortified makes it more yellow, but will still taste good)
2 ½ tbsp onion powder, to taste
2 ½ tbsp garlic powder, to taste
2 tbsp yellow or white miso paste (use chickpea miso if soy-free, ensure it is GF if needed)
1 tsp salt, to taste
1 tbsp agar powder (SEE NOTE 5 ABOUT AGAR FLAKES!)
6 tbsp tapioca starch/flour (see note 6)