Boursin

200 g or 1 cup raw cashew nuts (soaked for 6 to 8 hours)
200 g tofu
¼ – ½ cup water
1 tsp ground or finely minced garlic
½ tsp unrefined salt
1 cup finely chopped fresh herbs (basil/tarragon/parsley/dill/mint/spring onion greens/chives)
1 tbsp fresh lemon juice
¼ tsp freshly ground pepper (kali mirch)

Method

Drain and rinse the soaked cashew nuts and place them in a blender. Add ¼ cup water and grind until you get a reasonably smooth paste

Add the tofu, garlic and salt and blend to a thick but creamy spread. Transfer from the blender to a bowl. Add finely minced fresh herbs, ground pepper and fresh lemon juice and mix together. (Never put herbs in the blender/food processor or you will have a green cheese!)

Nutritional yeast flakes, if available, can be added for a cheesier taste.

Serves 10