The one thing that’s holding us back from going hardcore vegan (especially after watching “What The Health,” on Netflix!) it’s the fromage at our wine and cheese nights.
Oh, gooey Brie, smoked gouda, and sharp cheddar, how we adore the taste of you. But the havoc you wreak on our skin, digestive system, and yes, waistline? We don’t love that.
So obviously, we fell in love with Julie Piatt’s new vegan cheese cookbook, This Cheese Is Nuts. Packed with recipes for nut-based cheeses you can make at home that actually taste like the dairy-based cheese you’re craving, the book is next-level creative and easy for even the most beginning vegan chefs to try. Keep scrolling to get the full recipe!
Truffle brings a nutty, earthy flavor to this classic cheese.
MAKES 2 CUPS
2 cups raw cashews
1 tablespoon black truffle oil, plus 1 teaspoon black truffle oil for greasing the dish
1 garlic clove
2 tablespoons nutritional yeast
1 teaspoon Celtic sea salt
1 tablespoon chickpea miso paste
1 teaspoon lactic acid or fresh lemon juice
Place the cashews in water in a small bowl. Cover and refrigerate overnight.
1. Lightly oil a 6 x 3 x 2-inch rectangular dish.
2. Drain the cashews. In the bowl of a food processor, place the cashews and pulse until mealy in texture. Add the garlic, nutritional yeast, salt, truffle oil, miso, and lactic acid. Pulse eight times, until the ingredients are well incorporated and you have an aromatic crumble.
3. Press the crumbled parmesan into the prepared dish, making sure you apply consistent, strong pressure to the entire surface until it becomes fused together.
4. Cover the dish and refrigerate overnight.
5. Remove the cheese from the dish by turning it over and hitting the bottom. You may need to use a knife to loosen the edges a bit.
6. Sprinkle over your favorite pasta or salads. Alternatively, shave off thin slices of cheese with a very sharp knife.
7. Serve over arugula and radicchio salad.