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Cashew-Truffle Hummus

November 1, 2012 by epicureanvegan

Cashew-Truffle Hummus -- Epicurean Vegan

This was probably one of the best cashew spreads ever. The original recipe, called Rich and Creamy Cashew Cheese, is from Vegetarian Times, but when I tasted it, it was incredibly bland, so I decided to up the ante and add some of my favorite ingredients. After I messed with it, I found that it ought to be more appropriately called hummus, not to mention, my new favorite hummus. It’s hard to go wrong with miso and truffle oil!

INGREDIENTS:
2 C raw & unsalted cashews, soaked for 24 hours
2 Tbs nutritional yeast
1 Tbs lemon juice
2 tsp white balsamic vinegar (I used regular and added another tsp)
1/4 tsp onion powder
1/8 tsp garlic powder
1-1/2 Tbs truffle oil (my addition)
2 Tbs white or yellow miso

DIRECTIONS:
Drain and rinse the soaked cashews. Using a food processor, process for a minute.

Cashew-Truffle Hummus -- Epicurean Vegan

Add a 1/2 cup of water and remaining ingredients. Process for 3-5 minutes or until smooth. Cover and refrigerate for about 12 hours or overnight. Enjoy with pita chips, crackers, or on a sandwich.

Cashew-Truffle Hummus
 
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This was probably one of the best cashew spreads ever. The original recipe, called Rich and Creamy Cashew Cheese, is from Vegetarian Times, but when I tasted it, it was incredibly bland, so I decided to up the ante and add some of my favorite ingredients. After I messed with it, I found that it ought to be more appropriately called hummus, not to mention, my new favorite hummus. It's hard to go wrong with miso and truffle oil!
Author: Epicurean Vegan
Ingredients
  • 2 C raw & unsalted cashews, soaked for 24 hours
  • 2 Tbs nutritional yeast
  • 1 Tbs lemon juice
  • 2 tsp white balsamic vinegar (I used regular and added another tsp)
  • ¼ tsp onion powder
  • ⅛ tsp garlic powder
  • 1-1/2 Tbs truffle oil (my addition)
  • 2 Tbs white or yellow miso
Directions
  1. Drain and rinse the soaked cashews. Using a food processor, process for a minute.
  2. Add a ½ cup of water and remaining ingredients. Process for 3-5 minutes or until smooth.
  3. Cover and refrigerate for about 12 hours or overnight.
  4. Enjoy with pita chips, crackers, or on a sandwich.
3.4.3177

 

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Filed Under: Appetizers, Dressings/Condiments Tagged With: cashew hummus, cashew spread, hummus, truffle oil, vegan spread

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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