Rosemary Truffle Nut Cheese

Recipe Featured here on Well+Good!

Nut Cheese is a condiment that I always have on hand…and I top everything with from nightly salads to dinner party endives. It is an indulgent plant-based, and importantly gut-loving alternative to dairy cheese. I typically ferment my nut cheese overnight with a culture in the dehydrator, but if you don’t have one, and you want to shortcut the process this recipe gives you all that creamy, dreamy cheesy goodness that you are looking for!


Prep Time: 8 minutes *

Yield: 4 servings



¾ c cashews (soaked overnight)

¼ c macadamia nuts (soaked overnight)

1/3 c water

3 T nutritional yeast

1 T rosemary, finely chopped

1 tsp. lemon juice

½ tsp. truffle oil

1 tsp. miso paste

½ tsp. salt


  1. Discard soaking liquid from cashews and macadamia nuts. Place in a high-speed blender with water and blend until completely smooth.
  2. Transfer nut mixture into bowl with nutritional yeast, rosemary, lemon juice, truffle oil, miso, and salt. Mix to combine.
  3. Enjoy on crudité, buckwheat crackers (pictured) or straight out of the bowl!


*Note: Soak Nuts Overnight to remove anti-nutrients, increase bioavailability, and make them easier to blend.

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