Do you ever get these incredibly random, totally left of center yet, seriously intense  ideas/cravings for food?

I’m talking cravings so intense that they are all consuming and although you have no idea where they came from or if they will even work out, you just can’t seem to shake it off and, nothing that you eat seems to satisfy because you just can’t stop dreaming of it?

Well that’s how today’s recipe came about.

There I was minding my own business licking another jar of cashew cheese clean and it hit me cashew cheese truffles . . . delicious little pop-able balls of creamy dreamy cashew cheese  . . . it could totally work right?

Surely?

And how fun?! (← and yes, that really is my idea of fun – oh the exciting life I lead 😉 )

I’ve seen it done with goat’s cheese and I’ve seen it done with cream cheese so surely it should work with cashew cheese?!

I mean why not?!

It’s worth a shot, right?

So off I went to make myself some cashew cheese truffles, I was either setting myself up for an epic fail or culinary genius, only time would tell . . .

And ummm you guys . . . I don’t mean to brag but . . .

CULINARY GENIUS IT IS!!!!!!!!!!!

Honestly these truffles turned out waaaayyyyy better than I even imagined.

Light and creamy, deliciously dreamy, cashew cheese bombs that are infused with a hint of perfectly caramelized oven roasted garlic and a subtle sweetness of fall inspired pumpkin all encased in a crisp and crunchy salty pistachio crumble . . .

Seriously you guys I have no words!

These pumpkin pistachio cashew cheese truffles are insanely delicious!

And not only are they insanely delicious but they really are super easy to prepare. Although I should warn you they do require some patience as you have to wait for the cashew cheese to chill before you get your truffle on but, other than that they are easy peasy cashew cheesy.

Ummm sorry about the lame joke but you guys I blame the truffles, they are so insanely delicious I think I may have slightly lost my mind.

I can not be held accountable for the lameness of my jokes . . .

Mind = blown!

Seriously you need to get in on this asap;

All you have to do is whip up a batch of cashew cheese which will only take you a matter minutes, once you’ve soaked your cashews that is.

Once you have your creamy, dreamy, deliciously pumpkin-y, garlic infused cashew cheese ready, simply pop it in the fridge or freezer to chill so it gets nice and firm and a little more “workable” then it’s truffle rolling time!

Once you have your tasty little cheese bombs rolled and ready, all that’s left to do is add the finishing touch – the all important crisp and crunchy, salted pistachio coating.

Crisp and crunchy on the outside, creamy, dreamy, smoky, sweet, pumpkin infused, cheesy deliciousness on the inside.

I mean come on, what’s not to love?!

Oh and I forgot to mention that these babies also happen to be vegan, dairy free, gluten free and paleo friendly you know just in case you’re into that sort of thing ♥♥♥

Seriously you guys I don’t know what more I can tell you except that you need these in your life asap!

Eat them simply just as they are in all their creamy, dreamy, crisp and crunchy, smoky, sweet, pumpkin infused, pistachio coated explosively delicious glory . . .

Or serve them with some of your fave seed crackers,

Come to mama . . .

All natural, super easy, creamy, dreamy oh so cheesy, smoky, sweet, crisp and crunchy healthy, homemade pumpkin infused, pistachio coated cashew cheese truffles . . .

You know you want in on this – “Everyday I’m trufflein'”

Make them. Eat them. Love, love, love them!

Pumpkin & Pistachio Cashew “Cheese” Truffles {Vegan, Dairy Free & Paleo Friendly}
Makes approx 16 light and creamy, crispy crunchy, seriously dreamy, pumpkin infused cashew “cheese” truffles

Ingredients –

1 cup of cashews, raw unsalted

1 1/2 cups of water (for soaking your cashews)

3 large cloves of roasted garlic – could sub raw garlic if you don’t have any roasted garlic on hand and don’t want to make any but, I highly recommend the roasted. That stuff is gold!

1 teaspoon of salt flakes

1/2 teaspoon of ground black pepper

1 teaspoon of freshly squeezed lemon juice

2 Tablespoons of pumpkin Puree

1/2 cup of pistachios roughly and finely chopped

Optional for serving –

Seed crackers – I love these Zucchini & Almond Crackers made by Fettle Fine Foods

Method –

1 – 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.

2 – 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.

3 – 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.

4 – Line a baking sheet (or plate) with baking/parchment paper and set aside.

5 – 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.

6 – 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.

7 – 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.

8 – 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.

9 – Serve with seed crackers or simply just as they are in all their creamy, dreamy, pumpkin infused, crispy, crunchy pistachio coated glory.

Enjoy xo

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Question of the day –

What snacks are you lovin’ lately?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world once you have made your truffles (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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