So, it’s not cheap. A cashew-based cheese unlike any other is, however, not for your every day! And it does require time, say, on a weekend. But, hey, we’ve got Camembert. It is 100% satisfying. So, I whip up this recipe when something special’s happening.
Take note, it takes about 2 weeks minimum for the process to complete. And some of the ingredients required are unlikely to be available at your everyday grocery store, like Penicillium Cadidum and the probiotics that are used to culture the cheese. You know, that wonderful white layering on the outside.
But it’s worth the time and energy. Do give it a try. And I highly recommend you serve it at room temperature, with some fresh saltine crackers, accompanied by a chilled white wine to a non vegan!