Pantry, Raw

Raw Cashew Cheese w/ Truffle and Herbs


1/2 teaspoon garlic powder,

1 large cup raw cashew,

1/2 teaspoon sea salt,

1/3 cup apple cider vinegar,

2 tbsp fresh dill, parsly and wild onion chopped,

1/2 tablespoon white truffle oil,

1 tablespoon lemun juice,

1/3 cup nutritional yeast.


1. Soak cashews for 6 hours or soak in warm water for 30 minutes. Strain and place into the food processor.

2. Add all remaining ingredients into the blender ( it is necessary to use a good blender for this process) mix on high speed until compeletely smooth. You should get a creamy consistency.

3. Regrigerate for 2 hours or until get firmy.

4.  Sprinkle with dried rosemary and red pepper if desired.

5. Serve with bread or crackers.  You can keep it in the fridge up to 6 days.

You Might Also Like

No Comments

Leave a Reply