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!


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