The secret to making a sharp, tangy, and creamy vegan cheese

rosemary truffle nut cheese
Photo: Lauren Montgomery
Total Time

8 minutes

Whether you’re dairy-free for health reasons (hello, lactose intolerance) or ethical ones, chances are, one of the foods you miss most is cheese—sharp, tangy, creamy, delicious cheese. Fortunately, vegan cheese is on the rise, becoming both easier to find and easier to make.

This nut cheese recipe from Lauren Montgomery, a chef at Double Zero in New York City and founder of health coaching business Montys NYC, is easy to whip up and imparts the same satisfying, umami flavors as real cheese. Simply soak cashews and macadamia nuts overnight and then blend them with nutritional yeast, rosemary, lemon juice, truffle oil, miso, and salt. “Soaking the nuts makes them easier to blend and breaks down enzymes so your body can absorb the nutrients more readily,” says Montgomery.

“Soaking the nuts makes them easier to blend and breaks down enzymes so your body can absorb the nutrients more readily.”

Slather this creamy cheese on crackers for your next dinner party, or dip it in vegetables for a healthy snack. Ready to try give it a try? Scroll down for the recipe!

Double Zero, 65 2nd Avenue, New York, New York, 10003, 212-777-1608, matthewkenneycuisine.com/double-zero

Rosemary Truffle Nut "Cheese"

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  • Prep Time
    8 minutes
  • Cook Time
  • Servings
    people

Ingredients

Instructions

  1. In bowl filled with water, soak the nuts overnight. (Make sure the nuts are fully submerged in the water.)

  2. Discard soaking liquid from nuts. In a high-speed blender, blend the nuts and water until completely smooth.

  3. Transfer nut mixture to a bowl. Add the nutritional yeast, rosemary, lemon juice, truffle oil, miso, and salt. Mix to combine.

  4. Enjoy on crudité, buckwheat crackers, or straight out of the bowl.

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