Baked Vegan Camembert in a Sourdough Loaf

serves 4, 20 mins

A beautifully baked camembert is such an obvious winner when it comes to entertaining guests, or staying in and indulging yourself. It's gooey and delicious and instantly made even better when baked in bread... which you can easily tear off and dunk in.  You can get creative with toppings (we've kept this one simple and just nestled in slithers of garlic) but let the cheese do the talking with this one. It's loud and proud! 

Plant-based and packed with taste, this is another recipe that proves vegan cheese can be full of flavour.


1 medium sourdough loaf,

1 Shamembert (our Vegan Camembert),


Olive oil

Baked Shamembert in Sourdough


Preheat oven to 180c. Use a serrated bread knife to cut out a hole in the middle to fit in the shape and size of your Sham. Once you’ve snugly fit the cheese in the middle, mark slices across the loaf with a knife (but just cut into the top - don’t cut all the way through).

Score your sham with crisscross marks and add some small garlic cloves and any herbs of your choice (rosemary works well!) into the cheese.

Drizzle everything with olive oil and place on a baking tray in the oven for approx. 14 min, or until the bread and cheese are golden brown and the cheese is bubbling.

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For this receipe you will need...

  • 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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