This creamy cashew ‘camembert’ is delicious served with warm crusty bread as a weekend treat or when you’re having friends over for ‘drinks and nibbles’. It’s also perfect for picnics, buffets and parties. Any leftovers make a great sandwich filling. We especially love it with slices of sun-dried tomato and chutney.
This recipe has been adapted from the BOSH! Camembosh in BISH BASH BOSH!
by Henry Firth and Ian Theasby, featured in Vegan Life magazine
Issue 50 (The BOSH! guys credit Ellie from Kinda Co.
for the original recipe).