Cashew Boursin “Cheese”

Recipe Description:

The idea of making a vegan cheese was never on my radar, because I love the taste of grass-fed raw cheese! However, in an attempt to fast from animal products during Lent, and to provide a dairy-free alternative to cheese (that doesn’t have soy!) for those who can’t tolerate dairy, I whipped up a batch of this cheesy-tasting spread made of cashews and real food ingredients. And I swear - it tastes just like the garlicky boursin cheese!

Prep Time: 10 Minutes

Cook Time: n/a

Servings: 1.5 cups

Difficulty: Easy

Recipe Ingredients:

1 and 1/2 cups raw cashew nuts (not roasted or salted), soaked overnight in filtered water with sea salt, then rinsed and drained before use

1/4 cup filtered water

2 tablespoons dry white wine (optional; substitute water or vinegar if preferred)

2 teaspoons freshly squeezed lemon or lime juice

1 teaspoon apple cider vinegar or white wine vinegar

2 tablespoons organic nutritional yeast

2 cloves fresh garlic, finely minced

1/2 teaspoon Himalayan salt or other unrefined mineral salt

freshly ground black pepper

Recipe Instructions:

Soak the raw cashews. Rinse the cashews and soak in warm filtered water (just enough to cover them) overnight with a dash of sea salt. Discard the retained water and rinse the cashews.

Add the cashews and other ingredients to a blender. Add vinegar, lemon juice, nutritional yeast, garlic, white wine (optional), salt, and pepper.

Blend. As usual, I used my bullet blender, which worked well ... but you can use something more powerful if you'd like.

Cover and refrigerate overnight. Add to a glass container, cover, and keep in the fridge overnight for all the flavors to mingle. It should stay good for 5-6 days after that if refrigerated.

Eat. Enjoy with sprouted grain or gluten-free crackers and wine, as a dip accompanied by some raw veggies or right off the spoon. Your imagination's the limit!

Author: hsaleh

Heba Saleh is a Virginia-based writer, internet enthusiast, and most importantly, a food lover dedicated to whole sustainably-sourced ingredients and traditional cooking. She has co-founded midEATS (http://mideats.com/), a hub for Middle Eastern cuisine and culture that has been steadily growing since August 2011. She also keeps her own blog on real food and healthy living: My Life in a Pyramid (http://mylifeinapyramid.com/). Heba has a Master's degree in English from George Mason University with a focus on Cultural Studies, and she has taught writing at the university level. View all posts by hsaleh

Cashew Boursin “Cheese”

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: hsaleh

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