Update on Vegan Uncheese Boursin Recipe

[Guest guest]

When I posted this recipe a few weeks back, I noted that I messed up

on the recipe and halfed the herbs/umeboshi paste.

 

Tonight I remade as posted from the cookbook. It definitely has a

sharper/cheesier taste with the full amount of umeboshi paste.

 

I really like the end result tonight, it had that same sort of

sharp/salty taste as feta or goat cheese.

 

Though, I also liked my first version with less herbs/umeboshi. It

was more of an herby white bean dip with a slightly cheesy taste.

 

I'd make either one again.