Wednesday, December 05, 2012
Vegan Boursin Style Cheeze
There are vegan Boursins which take a few days of time and patience so the cultures can develop. There are also those which require the cashews to be soaked overnight. My friend Isabel of India Outside My Window had made Boursin like that a few months ago and it was sooooooo delicious! But today I'm sharing a super-quick recipe with you. It doesn't contain the beneficial lactobacilli that fermented nut cheezes have but it sure hits the spot. Takes just ten minutes to put together. That's including the several tasting breaks while blending where you can't help but keep licking your fingers. And of course you have to wash them thoroughly before getting back to blending again and then you lick once more and wash and lick and wash and lick and wash... So that bit basically takes five minutes of the ten. :oP
Boursin cheeze is filled with herbs which make it amazingly flavourful. I used the herbs I had at home and you too can use what you have on hand. The consistency of Boursin is usually like a spread but I've made mine slightly more runny. It wasn't intentional, I added a bit more water than I should've but that didn't make it any less delicious. Also, I clicked the pics immediately after blending so the cheeze hasn't set yet. After a couple of hours in the fridge, now when I spread it on bread, it actually stays in place instead of dribbling down the side so temptingly. haha
The quantity of the tofu and cashew can be adjusted to your liking. Some people make Boursin completely with cashews (or other nuts) with no tofu in it. I need to replenish my stock of sesame seeds but if I had any at home, I'd definitely have put a handful into the mix for an added calcium boost. Also, I haven't mentioned quantities for any of the herbs and flavours because again, those can be added according to your taste.
Vegan Boursin Cheeze
1 C Cashews
250 gms Tofu (1 block from Towness)
Whit Wine Vinegar (Apple Cider or Synthetic Vinegar are fine too)
Onion (small piece)
Black Salt (regular salt is fine too)
Pinch of Black Pepper Powder
Herbs - Celery (just leaves, no stalk), Thyme, Mint, Cilantro
Grind the cashews into a fine powder in a dry blender jar.
Add everything, except the herbs, into the jar and blend into a smooth, creamy paste using a little water if required.
Taste and adjust the quantity of the salt and lime juice.
Roughly chop the herbs and add them into the blender jar.
Pulse 2 or 3 times.
The herbs should get incorporated but not blended completely.
Place in a glass bowl, cover and keep in the fridge for at least one to two hours.
Slather onto slices of good artisan bread and serve.
This keeps in the fridge for a week to ten days.
This is what I had for lunch today - Whole Wheat Sourdough Bread (I made that yesterday) with Vegan Boursin and Arugula Salad on the side. It was a great, filling and satisfying meal which my tummy with a soothed feeling. :)