Description
This vegan Boursin is a creamy, flavorful plant-based alternative to traditional garlic herb cream cheese. Made with soaked cashews, vegan Greek-style yogurt, and a blend of fresh herbs and garlic, it’s rich, tangy, and perfect as a spread or dip. The recipe requires blending and an overnight refrigeration to set, resulting in a smooth and spreadable vegan cheese that’s ideal for parties or everyday use.
Ingredients
Scale
Cashew Base
- 200 g cashews (soaked ahead of time)
- 180 g vegan Greek-style yogurt (such as Alpro soy Greek-style)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon apple cider vinegar
- 1 large garlic clove (sliced)
- 1 teaspoon garlic powder
- 3 tablespoons nutritional yeast
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
Herbs
- 1 tablespoon fresh parsley (or 1 teaspoon dried parsley)
- 1 teaspoon fresh dill (or dried dill)
- 1 teaspoon herbs de Provence (optional)
- 1 teaspoon fresh chives (chopped, optional)
Instructions
- Blend base ingredients: Add the soaked cashews, vegan Greek-style yogurt, lemon juice, apple cider vinegar, sliced garlic, garlic powder, nutritional yeast, sea salt, and cracked black pepper to a food processor. Blend for several minutes until the mixture becomes smooth and creamy. Pause occasionally to scrape down the sides of the bowl to ensure even blending.
- Add herbs and combine: Incorporate the fresh parsley, dill, herbs de Provence, and chopped chives if using into the food processor. Blend again for approximately 30 seconds until the herbs are fully incorporated and evenly distributed throughout the mixture.
- Prepare cheesecloth mold: Line a cheese mold or a fine-mesh sieve with cheesecloth, then position it over a small bowl to catch any excess moisture. Secure the top of the cheesecloth with a clip or rubber band to contain the mixture.
- Refrigerate to set: Place the prepared mold in the refrigerator and let it set overnight. When fully set, the herb cream cheese should have firmed up enough so that the cheesecloth can be easily lifted away from the sides without sticking.
- Store and serve: Remove the cheese from the mold and wrap it in parchment paper. Transfer it to an airtight container or ziplock bag and refrigerate. Keep chilled until ready to serve and consume within 4 days for optimal freshness.
Notes
- Soak cashews for at least 4 hours or overnight to soften them for easier blending and a creamier texture.
- Use a vegan Greek-style yogurt like Alpro soy Greek-style for the best consistency and tanginess.
- If you don’t have a cheese mold, a fine-mesh sieve lined with cheesecloth works perfectly to shape the cream cheese.
- Allowing the cheese to set overnight in the fridge helps it firm up and develop its signature creamy texture.
