Boursin-style Vegan Cheese, Garlic and Herbs

Ingredients

• 190 g cashew nuts (soaked and drained)
• 150 ml water (warm)
• 1 tbsp vegan cultures
• 1 tsp salt
• 4 tbsp olive oil
• 2 garlic (cloves, skin on for roasting)
• 0.5 bunch fresh chives (finely chopped)
• 1 shallots (finely chopped)
• pepper (to taste)

Steps

1. 1

   Soak the cashews in a glass of cold water for 45 minutes. Then, drain them.

2. 2

   Mix the vegan cultures into the 150 mL of warm water.

3. 3

   In your blender, blend the soaked cashews and the warm culture-infused water until completely smooth.

4. 4

   Pour this mixture into a container and cover it with a clean cloth. Let it ferment overnight (approximately 8-12 hours) at room temperature.

5. 5

   The next day, prepare the toppings: in a small saucepan, heat the olive oil with the garlic cloves (keeping their skin on).

6. 6

   When the garlic cloves start to brown, remove the pan from the heat and let them cool.

7. 7

   Once cooled, remove the skin from the garlic and finely chop the softened flesh. Finely chop the chives and shallot.

8. 8

   Add the chopped garlic flesh, chives, shallot, salt, and pepper to the fermented cashew cheese and mix thoroughly.

9. 9

   You can shape the cheese into a ring or disk at this stage. Place it in the fridge for a few hours to chill and firm up before serving.

Notes

The cheese keeps for 7-8 days in the fridge. Its flavor may become more pronounced and tangy over time as it continues to age slightly.

Nutrition per serving

• appetizer
• vegan
• gluten-free
• dairy-free
• cheese-alternative
• fermented
• cashew-cheese
• no-bake