Cashew-Truffle Hummus
 
 
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:
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.
Recipe by Epicurean Vegan at http://epicureanvegan.com/2012/11/01/cashew-truffle-hummus/