Pumpkin & Pistachio Cashew “Cheese” Truffles
Light & creamy, cashew cheese bombs infused with roasted garlic & fall inspired pumpkin encased in a crunchy pistachio crumble.
- 1 cup 1 cup 1 cup raw Cashews
- 1.5 cup 1.5 cup 1.5 cup Water, For soaking your cashews
- 3 cloves 3 cloves 3 cloves Garlic, cloves, roasted
- 1 tsp 1 tsp 1 tsp Salt
- 0.5 tsp 0.5 tsp 0.5 tsp Black Pepper
- 1 tsp 1 tsp 1 tsp Lemon Juice
- 2 Tbsp 2 Tbsp 2 Tbsp Pumpkin Puree
- 0.5 cup 0.5 cup 0.5 cup Roasted and Salted Pistachios, roughly chopped
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place your cashews into a bowl and pour enough water to ensure they are completely submerged. They tend to swell up as they absorb the liquid so make sure there is a little wiggle room for them to do their thang. Set aside for at least 2 hours. I had mine sit overnight.
- Drain and rinse you cashews then place them, along with all remaining ingredients into your blender or food processor and process until creamy, dreamy and well combined.
- Taste and adjust seasonings accordingly, add some extra garlic or salt pepper as you wish. Place your cheese in the fridge for an hour or so to cool and firm up - Or you could pop it in the freezer for 30 mins to speed things up a little.
- Line a baking sheet (or plate) with baking/parchment paper and set aside.
- Once your cashew cheese has cooled and is in a more solid state, take approximately 1 Tablespoon of cheese and use your hands to roll it into a delicious little ball then place it onto your prepared baking sheet. Repeat until you have used up all your creamy, dreamy cashew cheese. FYI - The naked truffles are kind of sticky so you may want to pop on some gloves if you have them handy.
- Once you have your truffles place them back in the fridge (or freezer) to keep them nice and cool while you set up your pistachio station.
- Place your pistachio crumbles onto a small plate then take one truffle at a time and gently roll it in the pistachio crumb pressing gently as you go until it has a nice, even coating. Place back onto your baking sheet and repeat with remaining truffles.
- Store in an air tight container in the fridge until ready to serve, they should keep well for up to 7 days but I seriously doubt it will last that long.
- Serve with seed crackers or simply just as they are in all their creamy, dreamy, pumpkin infused, crispy, crunchy pistachio coated glory.
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