Cashew Boursin Cheese
May 27, 2020
Cheese is one of those things that I would never want to give up. It really is life around here. We are lucky enough to not have any sensitivities to dairy but we do try to reduce our dairy consumption and we love to experiment with vegan recipes.
Trying new twists on old favourites shows our kids (and us) that trying new things is exciting! After all, variety is the spice of life!
This cashew Boursin recipe is easy with only 5 ingredients. Its super tasty and a great trick up your sleeve for when you're hosting some guests with dietary needs.
Cashew Boursin Cheese
Author: Camilla at PowerHungry
Ingredients:
-
1 cup raw cashews
-
3 and 1/2 tablespoons nondairy milk
-
2 and 1/2 tablespoons freshly squeezed lemon juice
-
2 teaspoons garlic powder
- fine sea salt
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3 to 4 tablespoons chopped fresh herbs
Instructions:
- Place the cashews in a mason jar or glass bowl. Add 2 cups (500 mL) boiling water. Let stand for 15 to 20 minutes until very plump. Drain and rinse the cashews.
- In a small food processor or handheld blender and process the cashews, milk, lemon juice, garlic powder, and 1/4 teaspoon salt.
- Stop and scrape the sides and bottom of container multiple times until the mixture is very smooth and creamy-looking (be patient, this will take a good amount of stopping, starting, and scraping–about 3 to 4 minutes).
- Scrape the cheese into a small bowl and stir in the herbs, to taste. Adjust the salt to taste.
- Spoon into a small round or square dish that has been lined with cheesecloth or plastic wrap. Pack in the cheese and firmly enclose with the wrap or cloth. Refrigerate at least 4 hours until cold and firm.
- Remove cheese from form and unmold onto a small plate. Enjoy with vegetables, crackers, bread, and more!
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