The perfect vegan raw fusion appetizer for any party? Truffled. Mushroom. Cashew Cheese. How do you go wrong?
I’ve had a lot of fun lately playing with making various forms of nut cheeses, and when I needed a quick and luscious last minute contribution for a holiday party, I threw this together. They’ll never know it’s not vegan unless you tell them.
Ingredients
Truffled Cheese
- 3 cups raw soaked cashews (soak in filtered water for 2-4 hours)
- 1/4 cup olive oil
- 1/4 cup filtered water
- 1 tablespoon truffle oil
- 1 teaspoon sea salt
Garlic Mushroom Topping
- 2 cups thinly minced mushrooms of choice (I used criminis)
- 2 tablespoons olive oil
- 2 small cloves garlic, minced
- 1/2 teaspoon sea salt
- black pepper to taste
- 1 teaspoon truffle oil (reserved until ready to serve)
Equipment
- Food processor
- Spring form pans – I used two 4 inch pans, but you can also make in a pretty bowl. This way I had one for the party and one for myself!
Method
Truffled Cheese
In food processor or high powered blender, combine all truffled cheese ingredients until smooth and creamy. You may need to push down the sides a few times. Add more liquid if needed to puree, but be mindful that the more liquid you add the less it will hold its shape. Pour mixture into spring-form pan and stick in fridge while you prepare the mushrooms.
Mushroom Topping
In a sauté pan, warm oil, being careful not to let it smoke. Add garlic and cook for 30-60 seconds before adding mushrooms and seasonings. Cook just until mushrooms have begun to wilt and look wet. Remove from heat source, and then place on top of cheese mixture in spring-form pan, pressing down lightly so that it will lock itself in shape. Cover pan or bowl and place in fridge for at least 4 hours.
Service
Gently run a knife around the edge of the pan and un-spring gently. Place on decorative plate with crackers, fruit, or whatever your heart desires! Buttery chardonnays or a crisp Pinot Grigio will pair nicely. The cheese will melt if left out too long, so wait until service to remove from the fridge.
To make raw
Instead of sautéing mushrooms, marinate overnight in 1/4 cup of olive oil plus garlic.
