Vegan Camembert from the Non-Dairy Formulary

Since getting the Non-Dairy Formulary for Christmas, I've made a couple of attempts at making vegan brie, including coming to the very important realization that failing to follow the recipe on my first go was crucial to making it actually seem somewhat like cheese (by accidentally omitting the mixing in of tapioca flour, but instead only using it to dust the outside).  I decided I should move on from the brie recipe for a while and try something new ... like Camembert! 

 

Fortunately, the book's recipe for Camembert is actually just the recipe for brie but with a teaspoon of truffle oil mixed in.  Which is quite handy.  I knew I had all the ingredients, and this also gave me a chance to go back to my flour-less recipe to see if my mistake would really yield a better vegan cheese result. 

 

And the results?  Love it!  Nixing the flour is definitely the best bet (in my opinion).  The truffle oil gives the cheese a lovely flavor, though it means it's not ideal for sweet uses (like topping with honey or on my beloved apple and brie sandwiches).  But it certainly made a tasty open-faced mushroom sandwich.  I just lightly sauteed some sliced baby bellas with seasoning, then served them on toasted bread topped with the Camembert.  Kind of like a cheapo version of mushroom pizza.  I'm probably the first person to ever refer to something with Camembert as "cheapo" ...