BOURSIN-STYLE GARLIC AND HERB SOAKED NUTS

These are the basis for a whole world of vegan cheeses. Soaking softens the nuts so they puree easily. Then it’s what you add to the pureed nuts that determines the flavor profile. To soak nuts, place them in a jar or bowl large enough to hold about double the volume. Fill the jar or bowl with water and cover. For cashews, let them soak 6 hours. Then drain and rinse thoroughly before using. You can soak and drain the nuts ahead of time and refrigerate them for up to 5 days before using.

3 garlic cloves

1 cup raw cashews, soaked, rinsed and drained (see note above)

1/4 cup chopped fresh herbs such as parsley, chives, thyme or rosemary 3 tablespoons fresh lemon

juice

3 tablespoons coconut

milk

1/2 teaspoon sea salt

Preheat the oven to 350 degrees.

As nuts are soaking, make the roasted garlic: Peel garlic, wrap in aluminum foil and roast for 30 minutes, or until fragrant and tender. Remove from oven, unwrap and allow to cool at least 10 minutes before using.

In the bowl of a food processor, combine cashews, garlic, herbs, lemon juice, coconut milk and sea salt.

Line a small colander or sieve with cheesecloth. Transfer the cheese mixture to the lined form and pack, using the back of a spoon. Put a plate under the colander to catch any drips, cover and refrigerate overnight.

Remove the cheese from the lined form. Wrap the cheese in plastic wrap or put it in a glass container. Store in the refrigerator. Will keep, refrigerated, for 1 to 2 weeks. Makes: 12 ounces

Per ounce: 78 calories (percent of calories from fat, 70), 2 grams protein, 4 grams carbohydrates, 1 gram fiber, 6 grams fat (2 grams saturated), no cholesterol, 81 milligrams sodium.

— Adapted from a recipe in “Vegan Cheese” by Jules Aron ($24.95, Countryman Press).