Autumn/Winter Baked Vegan Camembert

Serves 2 as a main, many as a side | Time: 20 mins

An absolute crowd-pleaser. Indulgent, and unbelievably vegan. This plant-based alternative to camembert is truffled for an extra OOMF. It's delicious in every way but really stands out when it's freshly baked. Pair it with warm, crusty bread that perfect for dunking and scoop up heaps of autumnal berries into every mouthful.

The truffle flavours of the Honestly Tasty Shamembert partner perfectly with tangy blackberries and a sweet touch of maple syrup. The hazelnuts add crunchy texture and the sage adds a delightful earthy note to this dish. What makes it even better is that it is super simple to make, and will be sure to impress your guests. (or yourself!).

Full of flavour, this is made for sharing. Vegans and non-vegans, gather around to share something truly special - you won't regret it!


30g hazelnuts - toasted & chopped,

Honestly Tasty Shamembert,

150g fresh blackberries,

1 tbsp maple syrup,

2-3 sprigs of fresh sage,

Autumn/Winter Baked Vegan Camembert


Preheat the oven to 180c

Line a flat baking tray with greaseproof paper and place your Sham on top. Score the top of the Sham with criss-cross lines, and place in the oven for 8 minutes.

Remove from the oven and sprinkle the blackberries and sage around the sham, drizzle the berries with maple syrup and place back in the oven for a further 8 minutes.

Once the sham is golden, take it out of the oven and sprinkle with the hazelnuts.

Enjoy with a chunk of bread.

● Tips
Substitute the hazelnut for walnuts or pecans and swap out the maple syrup for a different sweetner.

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  • Shamembert

    Honestly Tasty Plant-Based Shamembert A best seller for a reason. Styled on Camembert, our Shamembert (160g) has an a...

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