Vegan Truffle Cheese Recipe • It Doesn’t Taste Like Chicken
Elevate your charcuterie board with this homemade Vegan Truffle Cheese recipe! Luxuriously creamy, rich in truffle flavor, and so delicious that it rivals the decadence of triple cream cheeses. Even better, this vegan cheese recipe is super easy to make with just 8 ingredients and 20 minutes of your time.
I tasted a store-bought vegan truffle cheese and it was so delicious and creamy that I knew I had to make my own version ASAP. I love making homemade vegan cheese recipes. I design my vegan cheese recipes so that they are all super easy to make, taste better, and are more affordable than store-bought vegan cheeses. Win win! I tested this recipe by serving it to non-vegan friends and family over the holidays and everyone was wowed by how delicious it was!
This vegan truffle cheese recipe is quick and easy to make, you can prepare it ahead of time and store it in the freezer for whenever you need a little gourmet vegan cheese. I serve mine with crackers or sliced baguette, but it would also be delicious crumbled over pasta, pizza, or salad. Make this truffle cheese to elevate your next charcuterie board.
Ingredients:
Raw cashews: the base of the cheese. Make sure your cashews are raw and unsalted so that they will blend into a creamy texture easily, and will be neutral in flavor. If you need a substitute for cashews, see the recipe notes. Buy them in bulk in health food stores or online.
White miso paste: my secret key for adding an aged umami taste to the cheese. Find it in your grocery store in the health food section or the international foods aisle, or order it online.
Refined coconut oil: ensure that you are using refined coconut oil which is odorless and flavorless so that your cheese doesn’t taste like coconut. Coconut oil becomes solid when chilled so this is what firms up the cheese. No other oil will work for this, but if needed you can try substituting vegetable shortening. If you are oil-free you can omit the oil but note that this will be more of a creamy spread and will not firm up in the fridge. Find refined coconut oil in the health food section of the grocery store or online.
Lemon juice: adds a bright and tangy flavor, mimicking the acidity found in traditional cheeses.
Truffle-infused oil: Truffle oil is an olive oil or another type of oil that is infused with a truffle flavor. It can range hugely in price depending on the kind of truffle used and can also range in intensity. I usually opt for the most affordable one which is milder in taste. If your truffle oil is stronger in taste you may need to use less to flavor the cheese. You can find truffle oil in major grocery stores or online on Amazon.
Garlic cloves: adds a savory and aromatic depth.
Salt: enhances flavors and replicates the salty taste of dairy-based cheeses.
Activated charcoal powder: is an optional ingredient that adds no flavor. I use it to create black veining in the cheese, giving it a beautiful, aged appearance. It’s just for fun! You can find it in health food stores or online.
How to Make Vegan Truffle Cheese:
Soften the cashews: Add the cashews to a medium pot and cover with water. Put over high heat and bring to a boil. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.
Alternatively, you can soak the cashews, by placing them in a bowl, covering them with water, and allowing them to soak for a minimum of 6 hours or overnight. Drain and rinse before using.
Both of these methods will soften the cashews making them easier to blend into a creamy texture.
Make the truffle cheese: Add the softened cashews along with the miso paste, coconut oil, lemon juice, truffle oil, garlic, and salt to a food processor. Blend, stopping to scrape the sides as needed until the mixture becomes as smooth as possible. It will become a bit sticky and will be warm from the friction. I blend mine for several minutes to ensure maximum smoothness.
Truffle-infused oil: truffle oil can range in strength. The oil I used was less strong so 4 teaspoons was the perfect amount. If your truffle oil is stronger, start by adding 1 teaspoon of the oil to the cheese, and then add more to taste as desired.
Prepare your mold(s): Line the mold(s) with cheesecloth, plastic wrap, or parchment paper. You can use any mold or dish you like to shape the cheese. I used two of these mini springform pans to make two wheels of cheese, but I have also used small cereal bowls or Tupperware containers, and all work well.
Form the cheese: Scoop ½ of the cheese mixture into the mold(s) and spread out. If using the activated charcoal, sprinkle it across the surface, it’s ok if it’s messy. Add the remaining cheese on top and smooth out the top of the cheese. Lastly, sprinkle with a few more pinches of the activated charcoal on top. Wrap the cheese up and chill in the fridge for at least 4 hours or overnight to set, or in the freezer for an hour. You can optionally freeze the cheese for later, then transfer to the fridge for 1 hour before you want to enjoy it.
The vegan truggle cheese will be firmer out of the fridge but will soften as it sits out. Serve with crackers or bread, spread on a sandwich, add to a salad, or use it anywhere you like! This would be a beautiful addition to a vegan snack board.
This vegan truffle cheese will keep up to 5 days in the fridge or can be frozen for 4 – 5 months.
This Homemade Vegan Truffle Cheese Recipe is…
- super creamy, is tastes like a triple cream cheese
- full of earthy salty truffle flavor
- quick and easy to make
- the perfect way to elevate your charcuterie board
More vegan recipes for your charcuterie board:
Vegan Mushroom Walnut Pate
Crispy Chewy Vegan Crackers
Vegan Blue Cheese Recipe
Easy Crispy Vegan Crackers
Crispy Crunchy Roasted Chickpeas
Cranberry and Thyme Vegan Cheeseball
And check out this guide on how to make a vegan charcuterie board.
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Truffle Cheese
Elevate your charcuterie board with this homemade Vegan Truffle Cheese recipe! Luxuriously creamy, rich in truffle flavor, and so delicious that it rivals the decadence of triple cream cheeses. Even better, this vegan cheese recipe is super easy to make with just 8 ingredients and 20 minutes of your time.
Servings: wheels of cheese (about 4 inches diameter)
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Instructions
-
Soften the cashews: Add the cashews to a medium pot and cover with water. Put over high heat and bring to a boil. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water. Alternatively, you can soak the cashews, by placing them in a bowl, covering them with water, and allowing them to soak for a minimum of 6 hours or overnight. Drain and rinse before using.Both of these methods will soften the cashews making them easier to blend into a creamy texture.
-
Make the truffle cheese: Add the softened cashews along with the miso paste, coconut oil, lemon juice, truffle oil, garlic, and salt to a food processor. Blend, stopping to scrape the sides as needed until the mixture becomes as smooth as possible. It will become a bit sticky and will be warm from the friction. I blend mine for several minutes to ensure maximum smoothness. You can’t really over blend it.Truffle-infused oil: truffle oil can range in strength. The oil I used was less strong so 4 teaspoons was the perfect amount. If your truffle oil is stronger, start by adding 1 teaspoon of the oil to the cheese, and then add more to taste as desired.
-
Prepare your mold(s): Line the mold(s) with cheesecloth, plastic wrap, or parchment paper. You can use any mold or dish you like to shape the cheese. I used two of these mini springform pans to make two wheels of cheese, but I have also used small cereal bowls or Tupperware containers, and all work well.
-
Form the cheese: Scoop ½ of the cheese mixture into the mold(s) and spread out. If using the activated charcoal, sprinkle it across the surface, it’s ok if it’s messy. Add the remaining cheese on top and smooth out the top of the cheese. Lastly, sprinkle with a few more pinches of the activated charcoal on top. Wrap the cheese up and chill in the fridge for at least 4 hours or overnight to set, or in the freezer for an hour. You can optionally freeze the cheese for later, then transfer to the fridge for 1 hour before you want to enjoy it.
-
The cheese will be firmer out of the fridge but will soften as it sits out. Serve with crackers or bread, spread on a sandwich, add to a salad, or use it anywhere you like! This would be a beautiful addition to a vegan snack board.This vegan truffle cheese will keep up to 5 days in the fridge or can be frozen for 4 – 5 months.
Notes
Substitute for coconut oil: Ensure that you are using refined coconut oil which is odorless and flavorless so that your cheese doesn’t taste like coconut. Coconut oil becomes solid when chilled so this is what firms up the cheese. No other oil will work for this, but if needed you can try substituting vegetable shortening. If you are oil-free you can omit the oil but note that this will be more of a creamy spread and will not firm up in the fridge.
Truffle-infused oil: Truffle oil is an olive oil or another type of oil that is infused with a truffle flavor. It can range hugely in price depending on the kind of truffle used and can also range in intensity. I usually opt for the most affordable one which is milder in taste. If your truffle oil is stronger in taste you may need to use less to flavor the cheese. You can find truffle oil in major grocery stores or online on Amazon.
Activated Charcoal Powder: is an optional ingredient that adds no flavor. I use it to create black veining in the cheese, giving it a beautiful, aged appearance. You can find it in health food stores or online.
Nutrition
Serving: 1 entire wheel of cheese (recipe makes 2 wheels of cheese) | Calories: 1017kcal | Carbohydrates: 48g | Protein: 27g | Fat: 87g | Saturated Fat: 29g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 38g | Sodium: 2421mg | Potassium: 933mg | Fiber: 6g | Sugar: 10g | Vitamin A: 23IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 9mg
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