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Plant-Based Cheese With Truffle Oil

Plant-based cheese that doesn't require cheese cloth, straining and time.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Dip, Mezze
Cuisine: Vegan
Diet: Gluten Free, Vegetarian
Keyword: Plant-Based, Vegan
Servings: 2 2 oz. ramekins
Author: Shelly

Equipment

  • 2 2 oz. ramekins or 3 1 oz. ramekins

Ingredients

  • 1 cup raw cashews
  • ½ cup blanched almonds
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon truffle oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 2 cups water
  • Black pepper
  • Olive oil or avocado oil - for greasing

Instructions

  • Soak the cashews and almonds in boiled water with apple cider vinegar for 2 hours or up to overnight.
  • Preheat the oven to 350°F. *Brush 2 oz. oven-safe ramekins with olive or avocado oil. Cover the bottom of the ramekin with black pepper.
  • Drain and put the soaked nuts in the blender with truffle oil, garlic powder, salt and water. Blend until completely smooth and creamy – not too thick and not too runny. Taste and add more truffle oil and/or salt if necessary.
  • Pour the cheese mixture evenly among the prepared ramekins. Tap gently to flatten and place ramekins on a baking sheet. Bake for 20 minutes, or until the cheeses have set. Touch the top gently, it should feel dry and look like a cheesecake.
  • Let cool on a cooling rack for 5 minutes and 10 more minutes in the fridge before flipping the cheese onto a cutting board or plate. Serve with crackers and olives. Keep in the fridge for up to a week. You can also use it in recipes that calls for ricotta or similar cheese.

Notes

  • another way is to line the ramekins with baking paper. You can crumble it to make it easier to fit in the dish.