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Soak the cashew nuts in cold water for at least 3 hours, and preferably overnight.
Drain the soaked cashew nuts and place in a blender with the other ingredients. You can also put everything in a deep bowl and use a stick blender.
Purée until it has the consistency of fresh, creamy cheese. Flavour with fleur de sel, pepper and the seasoning mix. Chill the herb cheese in the fridge for 30 minutes before serving. This will give it the right consistency and allow the flavour of the seasoning to penetrate the cheese.