Oh my, this vegan cream cheese is absolutely schmecky. I’ve been dying to try it for weeks, but couldn’t find herbes de Provence in any of the stores around here. I finally bought it through Amazon, but then found that I couldn’t locate the original recipe! I found this one, which calls for something called “rejuvelac,” which takes days to make (and I want it NOW dammit!!). The other thing about the rejuvelac is that I’m quite sure I’d mess up the sprouting/fermenting process and end up poisoning everyone. I also found this recipe, which recommends rejuvelac, but doesn’t require it, so I combined the two recipes and came up with the following, which is delicious–kind of like a slightly nutty Boursin cheese!
Vegan Herb-Garlic “Boursin” Cheese
2 cups cashews, soaked in boiling water for an hour
1/4 cup water (retained from soaking process above)
1/4 tsp Better Than Bouillon Mushroom paste
2 cloves garlic
1 teaspoon salt
1 tablespoon nutritional yeast
1 teaspoon lemon juice
1 1/2 tablespoons herbes de Provence
Throw everything in the food processor and blend the heck out of it until smooth. Press into a pretty bowl and top with a sprinkling of herbes de Provence. Refrigerate for a few hours so the herbs and garlic all meld into smooth deliciousness.
Since I’m spending the day grading rhetorical-analysis essays, I figured I’d need a couple of breaks to clear my brain, so I’m also planning on making these Rosemary Raisin Pecan Crisps
on which to spread my amazing cashew cheese!