Vegan Truffle Cheese

Name: Vegan Truffle Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cup(s) raw cashews; 3 tablespoon(s) white miso paste; 3 tablespoon(s) refined coconut oil (melted); 2 tablespoon(s) lemon juice; 4 teaspoon(s) truffle-infused oil ((or to taste, see step 2)); 2 clove(s) garlic (peeled); 1 teaspoon(s) salt; 1/2 teaspoon(s) activated charcoal powder ((optional for black veins))

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Vegan Truffle Cheese

Elevate your charcuterie board with this homemade Vegan Truffle Cheese recipe! Luxuriously creamy, rich in truffle flavor, and so delicious that it rivals the decadence of triple cream cheeses. Even better, this vegan cheese recipe is super easy to make with just 8 ingredients and 20 minutes of your time.

My Notes:

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Prep Time10

Cook Time10

Total Time20

Meal Type: Appetizer, Snack

Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free, Vegan Cheese

Tool: Food Processor, Stove

Ingredient: Cashews, Mushrooms

Servings: 2 wheels of cheese (about 4 inches diameter)

Ingredients

2 cup(s) raw cashews
3 tablespoon(s) white miso paste
3 tablespoon(s) refined coconut oil melted
2 tablespoon(s) lemon juice
4 teaspoon(s) truffle-infused oil (or to taste, see step 2)
2 clove(s) garlic peeled
1 teaspoon(s) salt
1/2 teaspoon(s) activated charcoal powder (optional for black veins)

US Customary - Metric

Instructions

Soften the cashews: Add the cashews to a medium pot and cover with water. Put over high heat and bring to a boil. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.
Alternatively, you can soak the cashews, by placing them in a bowl, covering them with water, and allowing them to soak for a minimum of 6 hours or overnight. Drain and rinse before using.
Both of these methods will soften the cashews making them easier to blend into a creamy texture.
Make the truffle cheese: Add the softened cashews along with the miso paste, coconut oil, lemon juice, truffle oil, garlic, and salt to a food processor. Blend, stopping to scrape the sides as needed until the mixture becomes as smooth as possible. It will become a bit sticky and will be warm from the friction. I blend mine for several minutes to ensure maximum smoothness. You can't really over blend it.
Truffle-infused oil: truffle oil can range in strength. The oil I used was less strong so 4 teaspoons was the perfect amount. If your truffle oil is stronger, start by adding 1 teaspoon of the oil to the cheese, and then add more to taste as desired.
Prepare your mold(s): Line the mold(s) with cheesecloth, plastic wrap, or parchment paper. You can use any mold or dish you like to shape the cheese. I used two of these mini springform pans to make two wheels of cheese, but I have also used small cereal bowls or Tupperware containers, and all work well.
Form the cheese: Scoop 1/2 of the cheese mixture into the mold(s) and spread out. If using the activated charcoal, sprinkle it across the surface, it's ok if it's messy. Add the remaining cheese on top and smooth out the top of the cheese. Lastly, sprinkle with a few more pinches of the activated charcoal on top. Wrap the cheese up and chill in the fridge for at least 4 hours or overnight to set, or in the freezer for an hour. You can optionally freeze the cheese for later, then transfer to the fridge for 1 hour before you want to enjoy it.
The cheese will be firmer out of the fridge but will soften as it sits out. Serve with crackers or bread, spread on a sandwich, add to a salad, or use it anywhere you like! This would be a beautiful addition to a vegan snack board.
This vegan truffle cheese will keep up to 5 days in the fridge or can be frozen for 4 - 5 months.

Notes

Substitute for cashews/ nut-free option: cashews are my preference as they are creamy and mild in flavor, but if you need to substitute them you can use macadamia nuts, blanched almonds, or raw sunflower seeds. All of these nuts and seeds will need to be boiled for about 15 minutes to ensure they have softened. If using sunflower seeds you may want to add a touch of sweetness such as agave to help cut the bitterness.

Substitute for coconut oil: Ensure that you are using refined coconut oil which is odorless and flavorless so that your cheese doesn't taste like coconut. Coconut oil becomes solid when chilled so this is what firms up the cheese. No other oil will work for this, but if needed you can try substituting vegetable shortening. If you are oil-free you can omit the oil but note that this will be more of a creamy spread and will not firm up in the fridge.

Truffle-infused oil: Truffle oil is an olive oil or another type of oil that is infused with a truffle flavor. It can range hugely in price depending on the kind of truffle used and can also range in intensity. I usually opt for the most affordable one which is milder in taste. If your truffle oil is stronger in taste you may need to use less to flavor the cheese. You can find truffle oil in major grocery stores or online on Amazon.

Activated Charcoal Powder: is an optional ingredient that adds no flavor. I use it to create black veining in the cheese, giving it a beautiful, aged appearance. You can find it in health food stores or online.

Nutrition

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