How to Make Creamy Boursin-style Spread
1.Soak the raw cashews in warm filtered water (just enough to cover them) for at least 2 hours with a dash of sea salt. (4-6 hours of soaking in warm water or overnight is also okay.)
2.Pour out the water from the cashews and rinse with fresh water.
3.Add the cashews and other ingredients to a grinder/blender.
4.Process until you get a thick but creamy spread.
5.Add Water/Soya milk if needed.
6.Put into a glass container, cover, and keep in the fridge overnight for all the flavours to mingle.
7.It should stay good for 5-6 days after that if refrigerated.
8.Enjoy with crackers/bread as a dip accompanied by some raw veggies or right off the spoon.
10.Omit herbs and garlic and use more pepper.
11.Use shallots instead of garlic.
12.To the basic mixture, add 1 teaspoon dried basil or any other favourite herb or use 1 tablespoon chopped fresh herbs.
13.To the basic mixture, add 2 tablespoons chopped roasted red pepper or sun-dried tomato with onions.
14.To the basic mixture,add de-seeded green chilli and coriander/parsley.