Truffle cheese sounds so fancy-pants, doesn’t it? But sometimes you just need a fancy-pants vegan cheese to nibble on with some delicious fresh cherries. Am I right?
I can seriously never get enough of truffles in any form! I am always on the lookout for locally foraged ones at the farmer’s market (so good grated into Himalayan pink salt for homemade truffle salt, or grated into sauces, risotto, and even melted vegan butter and tossed with cooked pasta), which doesn’t happen very often. But since fresh truffles aren’t always available, affordable, or easy to find, truffle oil is a great stand in.
Not all truffle oils are created equal. My favorite ones are light olive oils that are infused with real truffles. There is a great olive oil store in Portland (called Benessere), which not only carries this oil, but you can go in and sample them. I like to do that every time, as batches and brands can vary from time to time and store to store.
If you’re crazy for truffles, you are going to really love this cheese! It has a light truffle flavor, although you can make it a bit stronger or lighter depending on how much truffle oil you add. With my truffle oil I currently have, 2 tablespoons is necessary to give it a nice subtle truffle flavor. You can also use black or white truffle oil. If you are trying to decide how strong you want your cheese, taste the blended mixture before you add the carrageenan and tapioca.
This cheese is delicious served with sliced bread and fruit, or on a melty cheese sandwich, served with crackers, or grated into a mac and cheese. If you want to make the truffle flavor even stronger, you can grate a little fresh truffle into the cheese, or use truffle salt in place of the sea salt in this recipe.
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xo Julie & Kittee