Boursin

 

Ingredients
1 pound Cultured Cashew Cheese,  cultured for 1 to 2 days
¼ cup minced fresh parsley
2 tablespoons nutritional yeast flakes
2 to 3 cloves garlic, minced
1 tablespoon minced fresh chervil, or 1 teaspoon dried
1 tablespoon minced fresh tarragon, or 1 teaspoon dried
2 teaspoons minced fresh thyme, or ¾ teaspoon dried
1 teaspoon salt
½ teaspoon dried marjoram

Instructions
Put the Basic Cashew Cheese, parsley, nutritional yeast, 2 cloves of the garlic, and the chervil, tarragon, thyme, salt, and marjoram in a large bowl. Mix well. Taste and add more garlic if desired. 
The cheese can be shaped in a mold or be formed into a log or ball by hand. To use a mold, line it with cheesecloth or plastic wrap, pack in the cheese, and smooth the top. Cover or wrap well with plastic wrap and refrigerate for at least 6 hours, until firm.
Enjoy!
Wrapped in plastic wrap and stored in a ziplock bag in the refrigerator, Boursin will keep for about 2 weeks. It can be stored longer, but it will continue to get sharper and stronger in flavor, so taste it occasionally. Once it has achieved the desired flavor, it can be stored in the freezer up to 4 months.