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Vegan Truffle Cheese

I have tried all different kinds of Vegan store bought cheeses before and even made a Cashew Crema dessert, but this Vegan Truffle Cheese blew my mind. It was borderline embarrassing to see how clean the spatula and bowl were when I finished pouring the cheese into ramekins. I wouldn’t have dared wash the remnants of this delicious “cheese” down the sink. Try out this recipe and you will quickly understand what I am talking about.

I used Ann Gentry’s Vegan Cashew Cheese Recipe with some slight alterations. The final product is a firm cheese that can be sliced and served on its own, spread easily onto crackers, grated for a topping or melted down. This was the first time I used Agar (ever) and this simple sea vegetable has opened my eyes to endless recipe ideas.

Vegan Truffle Cheese

Vegan Truffle Cheese2/3 cup raw cashew butter, or raw cashews processed to a fine grind
1/4 cup nutritional yeast
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 3/4 cup unsweetened soy milk
1/2 cup agar flakes (or 8 teaspoons agar powder)
1/4 cup canola oil
2 tablespoons white miso
1 tablespoon fresh lemon juice
3 teaspoons white truffle oil

  1. Lightly oil 6 ramekins.
  2. In a food processor combine cashew butter, nutritional yeast, onion powder, garlic powder and salt. Pulse to blend together.
  3. Combine soy milk, agar, and oil in a medium sauce pan. Over high heat bring to a simmer. Decrease heat to medium-low, cover and simmer for 10 minutes or until all the agar has dissolved.
  4. With the food processor running gradually pour the milk mixture into the cashew mixture. Process for 2 minutes or until mixture is smooth.
  5. Blend in the miso, lemo juice and truffle oil.
  6. Transfer cheese to oiled ramekins and refrigerate for 4 hours until firm.

Cheese will keep for 4 days when covered and refrigerated.

Adapted from Vegan Family Meals, Real Food for Everyone by Ann Gentry Andrews McMeel Publishing Copyright 2011.

6 Comments Post a comment
  1. Ohhh, this recipe looks great, thanks for posting! Did you find the agar easy to work with?

    April 11, 2013
    • Yes, very easy to work with. The one trick is that once you take it off of the heat it will begin to firm up, so you want to work quickly to combine the agar milk mixture with the cashew mixture and get the cheese into the ramekins. Let me know how your first agar experiment works out.

      April 12, 2013
  2. A Table in the Sun #

    I’m intrigued. Although I’m dairy free, I still eat cheese…..but I know I shouldn’t. It’s just so luscious! I need to gather a few ingredients to give this one a try.

    April 10, 2013
    • This recipe may change your mind on cheese, it sure fills my cheese cravings. You could play with the ingredients a bit too, maybe add more salt for more of a salty type cheese like a parm, or add more lemon juice for more of an aged cheddar sharpness. Now I’m inspired to play with this recipe myself :)

      April 11, 2013

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