The original Boursin is a type of spreadable cheese known as Gournay cheese. It's similar to cream cheese but with a more crumbly consistency.
This vegan version rivals the texture and flavor of the original but without dairy or a long list of additives.
Similarly to my vegan ricotta recipe, it uses a base of cashews. If you're looking for a nut-free cheese, you might prefer my vegan cream cheese recipe.
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🧾 Ingredients
Here´s everything you need to make your own dairy-free Boursin cheese:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Cashews: The natural fat in cashews gives this vegan herb cheese an incredibly creamy texture while adding a hint of cheesiness.
- Vegan Yogurt: I use Alpro Greek-style plain yogurt (sometimes labeled as protein yogurt or Skyr). It's important to use a thick yogurt to make sure the mixture is not too loose, and try to go for one with vegan cultures like S. Thermophilus, L. Bulgaricus for good bacteria!
- Nutritional Yeast: Commonly known as "nooch", this adds a delicious cheesy flavor.
- Fresh Herbs: To keep it simple, you can use fresh parsley and dill, but I also like to add some herbs de Provence (a mixture of mainly dried marjoram, savory, oregano, rosemary, and thyme). I would also add a teaspoon of chopped fresh chives if available to you.
- Garlic: Both fresh garlic and garlic powder for a layered intense flavor.
- Lemon Juice & Vinegar: The blend of acids gives the cheese a tangy flavor without tasting overly lemony or vinegary! These are also coagulants, which help the cheese set while keeping its creamy consistency.
🔪 Instructions
Here are step-by-step images showing how to make this garlic and herbs cheese spread. The detailed printable recipe card is at the end of this page:
Step 1: Add the soaked cashews, dairy-free yogurt, garlic pieces and powder, nutritional yeast, lemon juice, apple cider vinegar, salt, and pepper to a food processor and blend for a few minutes until smooth and creamy. Stop and scrape down the sides of the bowl as needed.
Step 2: Add the roughly chopped fresh herbs and blitz again for around 30 seconds to combine.
Step 3: Line a cheese mold or fine-mesh sieve with cheesecloth and sit it on top of a small bowl.
Step 4: Tie the top of the cheesecloth with a clip or rubber band and place it in the fridge to set until the cheesecloth lifts away from the sides of the cheese ball (overnight is best).
💭 Expert Tips
Quick-soak your cashews. If you're in a hurry, you can soak your cashews in boiling water for 30 minutes instead of having to wait for hours.
If you don't have a cheese mold or cheesecloth, don't worry - neither is essential for this recipe! Simply line a container of your choice with some plastic wrap instead.
💬 FAQs
Vegan cheese can be made in several ways but is most often coconut oil-based including storebought Boursin garlic & herbs vegan alternative cream cheese spread, which uses a blend of coconut and sunflower oil along with additives such as sunflower lecithin, xanthan gum, sodium citrate, calcium phosphate and more!
My vegan Boursin recipe is cashew-based so it's made without added oil or coconut. Vegan yogurt adds live cultures, creaminess, and an incredibly fresh flavor.
Wrap the herb cream cheese in parchment paper, place it in an airtight container or ziplock bag, and refrigerate. It contains fresh garlic, so it's important to keep it chilled and use it within 4 days.
🥯 More Vegan Cheese
📖 Recipe
Description
Ingredients
- 200 g (1 ½ cups) cashews, soaked ahead of time *see note 1
- 180 g (¾ cup) vegan Greek-style yogurt, I use Alpro (soy Greek-style) *see note 2
- 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
- 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
- Add the soaked cashews, dairy-free yogurt, lemon juice, apple cider vinegar, garlic pieces and powder, nutritional yeast, salt, and pepper to a food processor and blend for a few minutes until smooth and creamy. Stop and scrape down the sides of the bowl as needed.
- Add the parsley, dill, herbs de Provence, and chives if using, and blend again for around 30 seconds until combined.
- Line a cheese mold* or fine-mesh sieve with cheesecloth* and sit it on top of a small bowl. Tie the top of the cheesecloth with a clip or rubber band. *see note 3
- Set in the fridge overnight. When set, the cheesecloth should easily lift away from the sides of the cheese ball. *see note 4
- Wrap the herb cream cheese in parchment paper, place it in an airtight container or ziplock bag, and refrigerate. Keep chilled until serving and use it within 4 days.
Video
@addictedtodates Vegan boursin! 🧄🌿Tastes just like i remember it! This is so easy to make! With a creamy tangy cashew base and a tonne of fresh herbs and garlic. It sets up perfectly without using coconut oil or setting agents too. Just uploaded the recipe to my blog. Enjoy x
♬ BIRDS OF A FEATHER sped up - Lilly 🎀
Notes
- Soaked Cashews: Soak them in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiling water for 30 minutes.
- Greek-Style Yogurt: I use Alpro soy protein yogurt. It's important the yogurt is thick (should appear set when chilled), or your cheese will not set properly. In a pinch, you can use silken tofu.
- If you don't have a cheese mold or cheesecloth, don't worry - neither is essential for this recipe! Simply line a container of your choice with some plastic wrap instead.
- Setting the cheese: Depending on the temp of your fridge/yogurt you used it could take more or less time (up to 24 hours) to get a set cheese ball.
Nutrition
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