Vegan Boursin Cream Cheese

Serving suggestion:

• Sourdough slice with vegan boursin and avocado slices. This cheese is perfect as a spread, it is very flavorful, so no need for any other toppings. 

• Boursin dip, served with cucumber, celery and carrot sticks, as a great snack.

• Homemade spinach tortilla, filled with boursin and dried tomato pesto.

• Food processor / strong Blender
• Rubber spatula
• Scale
• Garlic press
• Plastic film
• Glass bowl

• 300 g of raw cashews (weight before soak)
• 75 ml of filtered water
• 3 capsules of vegan probiotics
• 1 1/2 tsp Himalayan salt
• 2 tsp of crushed black pepper
• 1 garlic clove, crushed

1. Soak cashews for at least 8 hours, drain well. Place the cashews in a heat resistant bowl and cover with boiled water for 5 minutes,  this will help eliminate any unnecessary bacteria. Drain well, let the cashews cool down a little bit and then place in the blender. (If your blender is heat resistant, you can place the cashews in right away) 
2. Add the water and blend well for 5 minutes. Scrape the side of the blender with a rubber spatula to make sure all the cashews are blended. If the paste is too thick, you can add water. Make sure to add only 1 tbsp at a time to prevent the cheese from being too liquid.
3. Add the probiotics (open the capsule and empty it into the blender), blend for another 5 minutes.
4. The cream should be very smooth and creamy (like a heavy cream cheese). add the salt, black pepper and garlic and blend another 1 minute.
5. Try the cheese and fix seasoning according to taste.
6. Transfer the cheese to a clean glass bowl, cover with plastic film. The plastic film should be touching the cheese to prevent the cheese from forming a dry crust.
7. Let the bowl sit at room temperature for 2 days, this will allow the cheese to ferment a little and develop it's great taste.
8. Transfer to a sealed container in the fridge and keep for up to 10 days.
9. Enjoy!