Vegan Truffle Nut Cheese
I have always loved the essence of truffles, and for many years I could find that flavor only in truffle oil. Then a few years ago I discovered truffle zest and truffle salt. Game changers! I use the truffle zest in this recipe, and it’s magical! Truffle salt can also be used, but the amount may need to be adjusted.
Servings 3 cups (roughly)
Ingredients
- 2 cups soaked and drained raw cashews see page 12 and note below
- 1 cup soaked and drained almonds see page 12 and note below
- 1 tablespoon nutritional yeast (OPTIONAL) see note
- 1 small clove garlic see note
- 1 1/4 - 1 1/2 teaspoons sea salt (adjust if using truffle salt, see note)
- 1 teaspoon truffle zest see note
- 1/4 - 1/3 cup fresh lemon juice
- 2-5 tablespoons water
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh rosemary leaves (optional) or 1/4 cup fresh basil leaves (optional)
- 2 vegan probiotic capsules OPTIONAL see note
Instructions
- In a food processor or blender, blend the cashews, almonds, nutritional yeast (if using), garlic, 11/4 teaspoons salt, truffle zest, lemon juice, 2 tablespoons water, and vinegar. Puree and scrape down the sides of the bowl as needed to get the mixture started. Puree again, scrape down again—and puree again! Try not to overwater the cheese early on. Rather, puree much longer than you think you need to, and scrape down in between. If the mixture is stubborn, then add another splash of water. When very smooth, taste. Add more salt or truffle zest as desired, as well as fresh herbs, if using. Puree the herbs briefly. If you want to add the probiotic powder for a more cultured taste, see the note below. Serve, refrigerate in portions for up to a don’t need to adjust seasonings and use the processor again, remove the blade. Open the probiotic capsules and sprinkle in the powder, then use a wooden spoon or spatula to stir it in (metal can affect the probiotic, which is why it’s important to remove the blade and use nonmetal utensils). Transfer the cheese to a nut milk bag or cheesecloth-lined strainer propped over a bowl. Cover and let sit at room temperature for 24–48 hours. After that time, transfer to the fridge for up to a week, or you can freeze some or all of the cheese for later.
Notes
Nut Note: This cheese is really nice with the combination of cashews and almonds, but you can use all cashews or all almonds if you prefer. If you use all almonds, you may need more water for blending. Try to “skin” the almonds after soaking for a fresher, brighter color in the cheese.
Nutritional Yeast: I use just a smidgen of nutritional yeast in this cheese because I don’t want its flavor to be really pronounced. It’s optional if you really don’t like it or don’t have it, but do consider it to add a bit of umami flavor dimension in the background!
Garlic Note: As with the nutritional yeast, subtlety is the name of the game here. Use a small clove, or just a third or half of a regular clove. Do not overpower the cheese with raw garlic.
Truffle Zest / Salt Note: I use the Sabatino brand of truffle zest. They also make truffle salts. With truffle salts, the level of truffle essence will vary by brand. So, if you don’t have the pure zest, omit the salt altogether. Add the truffle salt, starting with 1–11/4 teaspoons, and then add more to taste after pureeing.
Probiotic Culturing: This is optional, and I rarely do it, but... if you’d like to yield more of a cultured flavor from this cheese, you can take another step. After blending, and when you know you don’t need to adjust seasonings and use the processor again, remove the blade. Open the probiotic capsules and sprinkle in the powder, then use a wooden spoon or spatula to stir it in (metal can affect the probiotic, which is why it’s important to remove the blade and use nonmetal utensils). Transfer the cheese to a nut milk bag or cheesecloth-lined strainer propped over a bowl. Cover and let sit at room temperature for 24–48 hours. Afterward, transfer to the fridge for up to a week, or you can freeze some or all of the cheese for later.
Recipe Renewal! Not just for spreading on breads or crackers, this cheese can be used in lots of creative ways! Try it . . .
- in Phyllo Phenom Rolls (page 176)
- as a filling for pasta shells or lasagna (or thinned with more water or nondairy milk to use as a pasta sauce
- dolloped on homemade pizzas
- as a filling for stuffed mushrooms
- slathered on crostini or heated rolls
- dolloped on sweet potatoes or tossed through hot nugget potatoes