Vegan Boursin Cashew Cheese-My best yet!

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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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9 thoughts on “Vegan Boursin Cashew Cheese-My best yet!

  1. nicole

    After the rejuveiac has fermented for the 24-48 hours, do you blend the water and wheat berries or do you just use either the wheat berries or just the water in the recipe?

  2. Marie

    This looks absolutely gorgeous! Will definitely be trying it. For several years I’ve been making a very basic probiotic cheeze which is simply soaked, then pureed, cashews which I set up in the warmth till it’s nice and tangy, maybe 36 hours depending on how warm the spot is. It’s delicious as a dip for raw veggies or sandwich spread, and the probiotics in it always help my flaky digestion.

    Your lovely boursin will be my next goal!

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