Crispy Gluten-free Vegan Cheese Borek - cashews

Method

• For the filling: Dry tofu as well as you can with a towel.
• Cut into 3-4 pieces and place in the food processor.
• At first it will be crumbly but process it for a few minutes until it reaches a pasty consistency.
• Once it reaches this consistency, add cashews until well-mixed, then add basil, dill, salt and lemon juice.
• For the rice papers: Take a bowl or a pan and fill it with warm water.
• Place a dry, clean towel next to it.
• Take the first rice paper and place it inside the bowl, for approximately 15 seconds until paper is softer.
• Make sure your hands are in contact with the rice paper at all times to prevent it from folding because of the temperature.
• Once paper has softened, place it on a clean, dry towel.
• Pour a heaped tablespoon of the filling onto the paper, close to one of the edges of the paper.
• With your fingers, try to mold it to be somewhat linear and with equal proportions all across the surface you smeared it upon.
• Fold the margin of the rice paper on the filling and then fold the two lateral margins on each side of the filling.
• Roll the paper until it covers the entire mold.
• Make sure it is tightened on all sides.
• Preheat oven to 200 degrees C (392 degrees F).
• Brush all sides of the Borek with oil and spread sesame seeds on top.
• Place the boreks in an oven pan lined with parchment paper and bake for 10 minutes.
• Flip and bake another 10 minutes.
• After that, flip again for 35 minutes until they turn slightly golden in color.