1.5 cups of cashews, soaked for 3-4 hours, or boiled for 10-15 minutes, then strained

4-5 rounded tablespoons nutritional yeast

2 garlic cloves

2 tbs truffle oil (I used The Truffliest)

2 tsp maple syrup

5.5 tbs brown rice syrup

3/4 tsp salt, or more to taste

Juice of one small lime 

-------------------

Serving ideas:

Smooth this cheese with a drizzle date syrup atop crackers. Serve with a chilled white wine (chardonnay) and salty oilves 

1) Blend all of the ingredients together, scraping down the sides of your blender as necessary, until the mixture becomes as smooth as possible. *Depending on the power of your blender, this process can take 10-15 minutes or more. 

2) Test taste to ensure the flavor profile suits your fancy. If the mixture's too salty, add more maple syrup. If it's too mellow, add more lime juice. 

3) Scrape out the cheese mixture into a a container or bowl, and let it sit in the refrigerator for at least 1-2 hours. 

4) Serve and enjoy!

-------------------

Recipe Note:

Because there is no coconut oil in this recipe, it's not likely to firm up in the refridgerator. Consistency of this cheese should be spreadable and dippale.