Cashew Boursin

Ingredients (1.5 cups)

• 1 and 1/2 cups raw cashew nuts (not roasted or salted), soaked overnight in filtered water with sea salt, then rinsed and drained before use
• 1/4 cup filtered water
• 2 tablespoons dry white wine (optional; substitute water or vinegar if preferred)
• 2 teaspoons freshly squeezed lemon or lime juice
• 1 teaspoon apple cider vinegar or white wine vinegar
• 2 tablespoons organic nutritional yeast
• 2 cloves fresh garlic, finely minced
• 1/2 teaspoon Himalayan salt or other unrefined mineral salt
• freshly ground black pepper

Instructions

(1) Soak the raw cashews. Rinse the cashews and soak in warm filtered water (just enough to cover them) overnight with a dash of sea salt. Discard the retained water and rinse the cashews.

(2) Add the cashews and other ingredients to a blender. Add vinegar, lemon juice, nutritional yeast, garlic, white wine (optional), salt, and pepper.

(3) Blend. As usual, I used my bullet blender, which worked well … but you can use something more powerful if you’d like.

(4) Cover and refrigerate overnight. Add to a glass container, cover, and keep in the fridge overnight for all the flavors to mingle. It should stay good for 5-6 days after that if refrigerated.