Korean Herb Cashew Cheese Spread
Listed in the book's Korean section, this is actually a veganized, Boursin-style (French) herb cheese - a creamy, spreadable cashew-and-tofu cheese perfect with crackers, raw vegetables, a bagel or a slice of baguette; also a great bento addition. Makes about 1 1/2 cups. Author: Rachael Hutchings, www.lafujimama.com.
🍽️ Makes 1
Ingredients
| 1/3 cup | 80 ml | raw cashews |
| 7 ounces | 200 g | extra firm tofu |
| 2 tablespoons | 30 ml | water |
| 1 tablespoon | 15 ml | freshly squeezed lemon juice |
| 1 1/2 teaspoons | 7.5 ml | apple cider vinegar |
| 3/4 teaspoon | 3.8 ml | fine grain sea salt |
| 1/2 teaspoon | 2.5 ml | maple syrup |
| 2 tablespoons | 30 ml | nutritional yeast |
| 1 1/2 teaspoons | 7.5 ml | dried parsley |
| 1/2 teaspoon | 2.5 ml | dried dill |
| 1/4 teaspoon | 1.3 ml | garlic powder |
| 1/4 teaspoon | 1.3 ml | dried marjoram |
| 1/4 teaspoon | 1.3 ml | dried basil |
| 1/4 teaspoon | 1.3 ml | dried chives |
| 1/4 teaspoon | 1.3 ml | freshly ground black pepper |
| 1/8 teaspoon | 0.6 ml | dried thyme |
Instructions
- Put the raw cashews in a bowl and cover with water (by about 2 inches). Let the cashews soak for at least 2 hours, or overnight. When you are ready to make the spread, drain the cashews well.
- Drain the tofu and pat it dry, then place it on a large plate lined with several layers of paper towel. Put several more layers on top, then set a cutting board on top and weight it down (with cans or a book). Let the tofu press for at least 30 minutes.
- Add the drained cashews, pressed tofu, 2 tablespoons water, lemon juice, apple cider vinegar, sea salt, maple syrup and nutritional yeast to a food processor (or high-speed blender). Blend until smooth, scraping down the sides as needed. This is a thick mixture, so it will take some time to reach a smooth, creamy consistency.
- Once smooth, add the remaining ingredients (dried herbs, garlic powder and black pepper) and process briefly until evenly incorporated. Store in an airtight container in the refrigerator; the spread keeps for up to two weeks.