For anyone battling cheese addiction, I hear those gouda cries…
This is a great spread/ dip/ dressing that tastes as good, if not better than any cream cheese alternative. I like it to top rice cakes for a speedy snack, or also on hot toast, with fresh cucumber and marmite.
Vegan Truffle Cheese Spread
For this recipe I favour Plenish’s Cashew milk. It has a great neutral taste, and blends really well into the other flavours of the dip.
Makes a small jar full
- 6 tbs nutritional yeast
- 125-150ml milk, of choice
- 1 tablespoon truffle oil
- 1/2 teaspoon garlic powder
- 2-3 teaspoons lemon juice
- 2 heaped tablespoons tahini paste
- 1/4 teaspoon fine sea salt
To make, simply add all the ingredients into a sealable jar . Stir until combined and use as desired. It will last in the fridge 3-4 days.