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When I was younger one of my favorite cheese was Boursin cheese. We used to eat a lot of such hard and semi-hard cheese types as most family members were fond of them.
Today I finally can say I have a recipe that mimics the texture and taste so perfectly, such that there’s no need to look further. I highly recommend you’d try this one, either for a “cheese” and wine night, for sandwiches (try whole wheat bread, topped with this cheese, roasted peppers, lettuce and onions, amazing 🙂 ), or to roll up in some eggplant rolls if you feel like making those.
The Dishometer Rating:
- 80 grams cashew (about ½ cup)
- ¼ cup water
- 40 grams cocoa butter (about ¼ cup), can sub with coconut oil
- ¼ cup fresh lemon juice
- ½ tea spoon salt
- Optional add-ins: minced garlic, roasted garlic, dill, dried figs, dried tomatoes, olives, sesame, za'atar and more..
- soak the cashews in water for a few hours or in hot water for a few minutes (or not at all if you own a high speed blender).
- Melt the cocoa butter in a bain-marie (a small pot over a larget pot with boiling water).
- Drain the cashews, and place in a blender along with the rest of the ingredients. Blend until smooth and pour into small molds with kitchen paper towels in them (see above picture). The paper towel is critical here, it will absorb the extra water and leave us with a perfect textured cheese.
- Place in the fridge for about an hour, remove the paper towels, and serve.
- Optional improvements: You can put any of the following into the cheese after blending it and before placing it in the fridge to make it extra special: minced garlic, roasted garlic, dill, dried figs, dried tomatoes, olives, or whatever you like, or you can top it with sesame or za'atar (or other toppings) as in the above pictures.
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