Another of Bryanna Clark Grogan's fabulous recipes. She gave me permission to post her creation on my site. Thank you, Bryanna!
Check out her blog: http://veganfeastkitchen.blogspot.com

Plant based eaters tell me the food they miss the most is CHEESE. Grogan wrote that her visiting son-in-law brought her a wedge of Boursin cheese, and asked her to 'veganize' the delicacy. Reporting that it took her a while to perfect a faux Boursin, Bryanna finally wound up creating this tasty appetizer. Folks who feast on it can't get over that it isn't real cheese.

1 (12.3 oz) box of extra-firm silken tofu, drained and crumbled
1/2 cp plus 2 T raw cashew pieces, finely ground
1/2 cp vegan margarine (I use Earth Balance)
2 T fresh lemon juice
3/4 tsp salt
1/2 tsp light miso paste
1-2 medium garlic cloves, crushed
1 T fresh parsley or 1 tsp dried
1/4 tsp freshly ground black pepper


The secret to creating this faux cheese is to completely drain the silken tofu. Place the tofu in clean kitchen towel, gather the ends up and twist and knead for a couple minutes to extract as much of the liquid from tofu as possible. Then transfer tofu to food processor. Add the rest of the ingredients and process till very smooth. Be patient; it has to be smooth.

You can exercise your creative urges by adding other ingredients to the basic recipe. Enjoy!