Boursin-Copycat Cashew Cheese

• Vegan
• Gluten free

• Produce

  • 1 tbsp Basil, fresh leaves
  • 2 tsp Chives, Fresh
  • 3/4 tsp Dill, dried
  • 1 large clove Garlic
  • 1/4 tsp Garlic powder
  • 1/2 Lemon, Zest of
  • 1/2 tsp Marjoram, dried
  • 1/2 tsp Thyme, dried

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 3 tbsp Vegan butter

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/4 tsp Pepper

• Nuts & Seeds

  • 8 oz Cashews, raw

Found on ericasrecipes.com

Description

Ingredients

• 3 Tbs vegan butter (such as Earth Balance)
• 8 oz raw cashews, soaked in water overnight and drained
• 1 large clove garlic
• 2 Tbs fresh lemon juice
• zest of half a lemon
• 1 Tbs fresh basil leaves, chopped (or 1/2 tsp dried)
• 1/2 tsp kosher salt
• 3/4 tsp dried dill
• 1/4 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried marjoram
• 1/4 tsp pepper
• 2 tsp fresh snipped chives

Directions

• Place the butter and soaked cashews in a food processor. Add the garlic, lemon juice, and lemon zest. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Transfer the cashew cheese to a bowl. Add the remaining ingredients and mix well. Taste for seasoning. Line 2 molds (such as small ramekins or glass bowls) with plastic wrap. Divide the cheese between the two, then fold over the plastice wrap to cover the top. Put in the fridge 2 hrs to chill, firm up, and for flavors to combine. Serve with crackers.