Vegan Camembert Stuffed Pumpkin

A whole roasted pumpkin stuffed with deliciously dairy-free melted camembert. This would make for an awesome dip, simply serve with breadsticks, crusty bread or vegetable sticks. I used plant-based camembert by Honestly Tasty, it’s the closest thing to dairy camembert that I’ve tried since I transitioned to veganism. They also have a lovely brie that is again, incredibly close to the dairy version. You don’t have to use that particular cheese though, any dairy-free cheese that melts well will work for this recipe

Serves; Four Cook time; 45 minutes

You’ll need;

One small pumpkin
160g vegan cheese, I used Honestly Tasty Shamembert
One tablespoon of oil
A pinch of salt and black pepper

Method;

Start by cutting the top off the pumpkin and removing the seeds. The seeds can be dried and roasted, or discarded
Remove enough pumpkin flesh in order to fit the cheese inside. Brush the inside of the pumpkin with the oil, then season with the salt and black pepper
Place the cheese inside the pumpkin, pop the top back on, then wrap the whole pumpkin up in foil
Roast the pumpkin at 220°C/200°C fan assisted for 45 minutes, let it cool for five minutes before unwrapping and serving

This would be lovely served as a starter or a snack. If you have a favourite vegan cheese that melts nicely, simply use 160g of that in place of the camembert. The pumpkin below contains a mixture of 80g of mozzarella style cheese, and 80g smoked cheddar style cheese