Vegan Boursin Cashew Cheese-My best yet!

This is my best recipe yet! I can’t seem to find enough uses for it, and it’s packed with protein. The rejuvilac gives it just the right tang, and makes it pro biotic.

-2 Cups Cashews soaked in filtered water overnight

-1/2 C rejuvelac ***recipe below

-1 cup nutritional yeast

-2 tablespoons granulated garlic

-1 1/2 tablespoons granulated onion

-1 tablespoon dijon mustard

-1/2 teaspoon siracha (optional for a little extra pep!)

- sea salt to taste

Cover cashews with water and soak overnight. Drain off water. Place all ingredients in a food processor until a smooth paste forms. You can add a dash of celtic sea salt. Form into several small “wheels” and coat with desired fixin’s (chopped almonds, cracked pepper, dried basil and oregano, use your imagination!). Also feel free to simply spoon into a container.

Set in a warm place and let set for 24 hours.  Put in refrigerator to finish setting and watch it disappear! Serve with crackers, as a sandwich spread or as a zippy dip for veggies or chips!

***If you are wondering what rejuvelac is, it is a fermented liquid made from sprouting wheat berries that is said to be high in enzymes, friendly bacteria, vitamins and minerals. It is known as a health drink.

Rejuvelac

1/2 C sprouted wheat berries (sprouted just until tails start)

4 C filtered water

Place the wheat berries and the water in a jar. Leave in a warm place for 24-48 hours. You will see a little fizz. The liquid should be a little tart but not smell off.

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Posted in Cheese Substitutes
Tags: vegan, cashew, recipe, cheese, rejuvelac, boursin, bourson