Herbes de Provence Cashew Cheese

Oh my, this vegan cream cheese is absolutely schmecky. I’ve been dying to try it for weeks, but couldn’t find herbes de Provence in any of the stores around here. I finally bought it through Amazon, but then found that I couldn’t locate the original recipe! I found this one, which calls for something called “rejuvelac,” which takes days to make (and I want it NOW dammit!!). The other thing about the rejuvelac is that I’m quite sure I’d mess up the sprouting/fermenting process and end up poisoning everyone. I also found this recipe, which recommends rejuvelac, but doesn’t require it, so I combined the two recipes and came up with the following, which is delicious–kind of like a slightly nutty Boursin cheese!

Vegan Herb-Garlic “Boursin” Cheese

2 cups cashews, soaked in boiling water for an hour
1/4 cup water (retained from soaking process above)
1/4 tsp Better Than Bouillon Mushroom paste
2 cloves garlic
1 teaspoon salt
1 tablespoon nutritional yeast
1 teaspoon lemon juice
1 1/2  tablespoons herbes de Provence
Throw everything in the food processor and blend the heck out of it until smooth. Press into a pretty bowl and top with a sprinkling of herbes de Provence. Refrigerate for a few hours so the herbs and garlic all meld into smooth deliciousness.
Since I’m spending the day grading rhetorical-analysis essays, I figured I’d need a couple of breaks to clear my brain, so I’m also planning on making these Rosemary Raisin Pecan Crisps on which to spread my amazing cashew cheese!