Nutsy Cheese Truffles

Vegan cheese truffles, two ways.

First of all, a little secret… “truffles” it’s just a fancy name for cheese balls, but it sounds so much better, all agree?

Have you ever made vegan cheese? After being vegan for many years, I wanted to create a simple yet delicious vegan cheese recipe. Finally, I have done it and I want share the recipe today.

These vegan cheese truffles will satisfy your cheese cravings, and even non-vegans will love this stuff! I served them as part of a mezze platter and people were devouring my cheese truffles!

Why should you make your own vegan cheese? Because you won’t be able to buy vegan cheeses that tastes this good. Plus they all contain preservatives and come in a plastic wrapper.

By the way these cheese truffles are very easy to make and worth every bit of your time. I promise, once you start making homemade cheese, you will see how simple it is.

You can make variations of this truffles to suit your personal preferences. These are  a few of my favourites, see recipe for other flavours.

Go nuts. Go cheesy.

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Nutsy Cheese Truffles

vegan, gluten free, soy free, raw

 


 

Makes 20 small truffles:
Ingredients:

For the nutsy cheese balls:

½ cup cashews, soaked for 4 hours, rinsed & drained

½ cup macadamia nuts, soaked for 4 hours, rinsed & drained

4 tbsp nutritional yeast

1 tsp olive oil

2 tsp freshly squeezed lemon juice

2 tbsp water

~¼ tsp sea salt, to taste 

Extra:

Mixed sesame seeds
Finely chopped walnuts

 

Instructions:

In a mini food processor, blend the ingredients for the cheese until smooth. Season with sea salt.

*If using a regular food processor, double the recipe for best results.

Place the mixture in a bowl, cover and place in the fridge for one hour to set.

Lightly grease your hands with oil and roll balls with the mixture. Coat the balls with sesame seeds or finely walnuts.

Serve as a snack or use in salads, pasta…

Store leftovers in the fridge.

Variations:
Add some finely chopped sundried tomatoes, olives and Italian seasoning to the cheese mixture. Coat the cheese balls with almond flakes. The recipe will no longer be raw.


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