Garlic Spiked Vegan Camembert

Serves 2 as a light meal or serve as part of a spread

Ward off the vampires... and seasonal sniffles, with this gooey and extra garlicky baked vegan camembert. It's studded with cloves and served with homemade garlic bread so make sure you're with your loved ones when you tuck into this!! 

Super garlicky and full of flavour, we baked our vegan camembert (Honestly Tasty Shamembert) for about 14 minutes - until it was ooey and gooey and ready to be dunked it. Two of us shared it as a starter but it's a centre piece for any occasion! So if you still think plant-based diets mean compromising on taste or texture, you have got to give this truffled treat a go.


Slices of sourdough

1 Shamembert (our vegan and plant-based camembert alternative)

A lot of garlic - at least 6 cloves

Olive oil

Chilli flakes

A few sprigs of rosemary

Garlic Spiked Vegan Camembert


Mince 4 or 5 cloves or garlic (or more... ward off the vampires, and seasonal snifffles!) and add to a generous glug of olive oil. You could do this in advance and let the garlic stew a little, to intensify the flavour. Add a pinch of salt flakes too.

Pre-heat the oven at 180c.

Brush the garlicky oil over sliced sourdough and toast for about 5 mins (you can use a grill, sandwich maker or even an air fryer for this!)

To prepare the vegan camembert, grab an Honestly Tasty Shamembert (best at room temperature) and score the top. Nestle in sliced garlic and sprinkle with chilli flakes to taste. Drizzle with olive oil and bake at 180c for about 14 minutes. Add sprigs of rosemary at the end, and serve warm whilst gooey - with garlic bread for dunking. The sooner this reaches the table, the better!

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