Vegan Cheeze w Truffle Oil & Chives
'Cheeze'!! It's not that I miss it so much, but it just is a change from dips, it gives you something to slice 🙂 Also, non-vegans really like it too. And if you don't like the taste of truffle oil, leave it out all together.
Prepared by: Eerainuh
Cuisine: Vegan
Recipe type: Vegan alternatives
Prep time:
Total time:
You need
- ½ cup raw cashews
- 2 tbsp of pine nuts
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon Himalayan rock salt
- ½ teaspoon garlic powder
- 1+3/4 cups oat milk (or other non dairy milk)
- ½ cup agar flakes (or ¼ cup agar powder)
- ¼ cup rice bran oil
- 2 tbsp yellow or white miso
- 1 tablespoon fresh lemon juice
- 1 teaspoons white truffle oil (more or less to taste)
- chopped chives
To do
- lightly oil 3-4 small ramekins, or use plastic containers (they don't need oiling)
- finely grind the cashews in a food processor
- add the nutritional yeast, onion powder, salt and garlic powder, quickly blend
- combine the soy milk, agar, and oil in a saucepan
- bring to a simmer over high heat, then decrease the heat to medium-low heat
- cover and simmer until the agar is dissolved (this will only take a few minutes)
- with the food processor running, gradually pour the milk mixture into the cashew mixture, blend for 2 minutes, or until the mixture is very smooth and creamy
- blend in the miso, lemon juice and chopped chives, and then half of the truffle oil. Taste and add more truffle oil (as much as you want)
- transfer the cheeze to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheeze from the ramekin, or wriggle plastic container.
Notes
For a quick sauce, melt the cheeze and add non dairy milk to dilute if needed.
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