Raw Cashew Cheese – Boursin Style

This cheese is raw and vegan, and just may change your life!  It takes a few days to ferment but it’s worth the wait.  It’s also a very versatile recipe. The cheese can also be made with no additional seasonings for a plain cream cheese-like spread.

You’ll need cheesecloth, a large mason jar, and a rubber band for this recipe.  I also highly recommend a powerful blender to really get a creamy texture, but do what you can! Remember that most of these measurements are guidelines – adjust to your tastes and preferences.

Boursin-Style Cheese

1 1/2 c raw cashews, soaked 2 hrs

juice of 1 lemon

1/4-1/2 c nutritional yeast

1 T white miso paste

1 t salt

1/2-1 t freshly ground pepper

2 t herbes de Provence, or to taste

5 cloves garlic, or more

1/4 white onion

water, for blending

2 probiotic capsules

Cut out a square of cheesecloth.  The kind I have is very thin so I use two layers.  Put inside the mason jar and secure with a rubber band. The cheesecloth should be at least 2 inches above the bottom of the jar, as the cheese will loose some moisture while fermenting.

Drain and rinse the cashews.  Put in blender with everything but the probiotics, slowly adding water till the mixture is smooth.  Let your blender do some work, the cheese should still be thick but blendable.  Break open the probiotic capsules and add to the cheese, blending on low very briefly, just enough to incorporate evenly.  Spoon into the cheesecloth, and cover the top with the excess cheesecloth.  Cover the top with the lid, or find something that fits in the jar and can act as a weight.  I have a round clay cookie cutter that fits perfectly in the jar, but be creative :)  Let the cheese sit out at room temp for about 2 days, depending on the air temperature.  The cheese will not only thicken up a bit but develop a wonderfully cheesy tang.  Good luck not eating it all right away!



Rosemary Garlic Walnut Crackers

These crackers are raw, buttery, and absolutely delectable! For optimal deliciousness you will need a powerful blender and a dehydrator, but these might be able to be baked at a low temp.  If anyone tries let me know how they turn out!

You will need:

2 1/2 c raw walnuts, soaked 2 hours

1 large zucchini, chopped

1/4 sweet white onion, chopped

5 cloves garlic

1-2 T chopped rosemary

3 T nutritional yeast

1 t salt, or to taste

1 t fresh ground pepper

juice of 1/2 lemon

splash olive oil (optional)

1-4 T water, for blending

Blend all ingredients in vitamix or food processor, adding water as necessary to achieve a spreadable consistency.  The mixture should be like a soft paté.  Spread very thinly on dehydrator sheets and sprinkle with a tad more salt and pepper.

Rosemary Garlic Crackers

Dehydrate till crisp (I usually give them a day), flipping midway when the tops of the crackers are dry.  Be careful when handling as they are very delicate.

rosemary garlic crackers - finished

And voilà! Enjoy with raw nut cheese, avocado, or hummus!

Well Hey There!

Welcome to my new venture! I figured it was about time to start recording my exploits in the kitchen, so here we go…


Vegan, raw, gluten free, I love it all!  In the process of getting a better camera too so please bear with me in the meantime.  Enjoy!


– Jules