HERB GARLIC CHEESE
Now that spring has fully sprung. And the first rays of sunshine seduce me to sing cheesy summer songs at festivals where endless nights are a part of the line up and eating to much food is my thing..yes, problem number one.
It made me realise though that I miss my French baguette with a thick layer of herb cheese.
And while I’ll continue searching for the perfect gluten-free baguette, below my version of creamy boursin spread.
The weather in Amsterdam is supposingly perfect for a picnic in the park.
Guess what I’ll be doing tomorrow all day ☀️☀️.. Enjoy your weekend & this recipe 😃!
250 g firm tofu
80 g cashew nuts, soaked in boiled water for at least 10 minutes
2-3 big garlic cloves
1/2 tsp salt
5 tbsps apple vinegar
5 tbsps boiled water
85 coconut oil, melted
1 tbsp fresh chives, finely chopped
extra needed: food processor, measuring cups & spoons, scale, bowl, cling film serves: several portions
Cut the tofu into 4-5 slices.
Take 2 clean dishcloths, place the tofu slices in-between and squeeze out the as much moisture as possible.
Drain the cashew nuts and mix together with the tofu, garlic, salt, vinegar, water and coconut oil in a food processor.
Make sure it becomes a smooth mixture, don’t forget to scratch the sides and mix again. It will take a few minutes to blend completely.
Lastly add the finely chopped chives and mix once again (by this time hand, not with the machine).
Cover a bowl with cling film and add the cheese mixture. Press slightly and smooth evenly.
Cover the entire mixture with cling film and allow the cheese to harden for at least 8 hours. Once cured, store in an airtight container in the fridge up to 2 weeks.