Cashew Truffle Cheese
This recipe is adapted from our Quick, Smoky Cheddar-Style Vegan Cheese recipe, which is adapted with permission from Somer McCowan’s awesome Smoked Coconut Gouda (Part Deux). This cheese is great out of hand, or slice and shred it wherever you crave melted cheese! It is really important not to add the tapioca and carrageenan until the end of blending, or else it can start to thicken and get lumpy in the blender.
Cashew Truffle Cheese
This recipe is adapted from our Quick, Smoky Cheddar-Style Vegan Cheese recipe, which is adapted with permission from Somer McCowan’s awesome Smoked Coconut Gouda (Part Deux). This cheese is great out of hand, or slice and shred it wherever you crave melted cheese! It is really important not to add the tapioca and carrageenan until the end of blending, or else it can start to thicken and get lumpy in the blender.
Ingredients
Instructions
  1. In the jar of a strong blender, combine the water, cashews, truffle oil, nutritional yeast flakes, salt, and lactic acid, and blend until super smooth and there aren’t any bits of nuts. Taste and adjust truffle flavor if desired. Add the tapioca and carrageenan, and blend for 5 to 10 seconds until smooth.
  2. Pour the cashew mixture into a large saucepan, and bring to a simmer over medium heat, whisking continually. Continue cooking, whisking continuously, for about 7-9 minutes until the mixture has thickened nicely and is very glossy.
  3. Pour the cheese into a smallish container that can contain a minimum of 2 cups volume. I like small loaf pans or glass bowls.
  4. If properly cooked, the cheese will start to set right away. Allow the cheese to set at room temperature for 30 minutes. Then cover and refrigerate the cheese to finish setting for 3 to 4 hours.
  5. If the cheese doesn’t set up properly that means you haven’t cooked it long enough, if this happens to you, throw it back into the saucepan and cook for a few minutes more! It’ll re-melt and then you can pour it back into the mold for it to solidify.