|Serves: 6 people||Recipe course: Starters||Total time (min.): 55|
For the vegan camembert
150g raw cashews, soaked in boiling water for 1 hour
2 garlic cloves
½ tsp salt
1 tbsp nutritional yeast flakes
1 tsp distilled white vinegar
1 tsp onion powder
1 tbsp Dijon mustard
120g vegetable stock, cooled
1 tsp black or pink peppercorns, coarsely ground or crushed (optional)
1 sprig fresh rosemary (optional)
½ tbsp olive oil (optional)
For the crackers
175g plain flour
1 tsp caster sugar
1 tsp salt
25ml olive oil
30g mixed seeds (optional)
sea salt flakes, as needed (optional)
For the ranch dip
200g vegan mayo
60g unsweetened non-dairy milk
1½ tsp apple cider vinegar
½ tsp salt
2 garlic cloves
5g fresh parsley
1 tsp Fresh dill
1 tsp Onion powder
1 tsp Paprika
Salt and pepper, to taste
For the green hummus
250g/1 can chickpeas, drained and reserve the liquid
55ml chickpea liquid
30g olive oil
20g baby spinach
15g fresh parsley
1 lemon, juice
Half of a garlic clove
½ tsp ground cumin
Pinch of salt
For the crudites
1 red pepper
1 celery stalk
1 - To make the vegan camembert, line two ramekins and a baking tray with parchment paper. Preheat the oven to 180°C.
2 - Attach the blender to the processor base and ensure it is locked into place.
3 - Add the soaked cashews, garlic, salt, yeast, vinegar, onion powder, mustard and vegetable stock into the blender goblet.
4 - Secure the lid and blend on Max speed for 20-30 seconds until smooth.
5 - Divide the mixture evenly between the two lined ramekins, then place the ramekins onto the baking tray.Garnish with the optional toppings (black or pink peppercorns, rosemary and olive oil), then bake at 180°C for 30 minutes.
6 - Remove from the oven and leave to cool at room temperature. Once cooled, place the ramekins in the fridge to chill completely.
1 - To make the crackers, preheat the oven to 200ºC and line a baking tray with parchment.
2 - Assemble the food processor bowl onto the power unit, then fit the dough tool.
3 - Add the flour, sugar and salt into the food processor bowl and secure the lid.Start the machine on medium speed, then while the machine is running, gradually pour the water and olive oil down the feed tube. Continue mixing until the dough comes together.
4 - Transfer the dough onto a lightly floured surface and roll out to a thin rectangle.
5 - Use a fork to prick the rough all over with a fork and brush with a little water.
6 - Sprinkle the mixed seeds over the dough, then use the rolling pin to secure the seeds into the dough.
7 - Cut into pieces to the desired shape. Place evenly onto a lined baking tray and prick again, then lightly brush with water.
8 - Sprinkle with the sea salt flakes over the crackers and bake 200ºC for 12-15 minutes until golden brown.
9 - Allow to cool completely.
1 - To make the ranch dip, fit the food processor bowl with the Knife blade and assemble onto the processor base. Add the vegan mayo, milk, vinegar, salt, garlic, herbs, spices and seasoning, then fit the lid.
2 - Mix on a high speed for 30-40 seconds until smooth.
3 - Empty the mixture to a serving bowl and set aside.
4 - To make the green hummus, add the chickpeas, chickpeas liquid, tahini, olive oil, spinach, parsley, lemon juice, garlic, cumin and salt into the clean food processor bowl, then fit the lid. Mix on a high speed until smooth.
5 - Empty the mixture to a serving bowl and set aside.
1 - To quickly make crudites, assemble the food processor with the dicing grid.
2 - Push the vegetables (cucumber, carrots, red pepper and celery) down the feed tube, the crudites will collect in the processor bowl. Keep aside for later.
Remove the camembert from the ramekins and place on a large serving board alongside the crackers, ranch dip and green hummus. Add the crudites and serve with other ingredients as desired, such as other vegan cheeses, breadsticks, olives, cherry tomatoes, grapes, and nuts.