Vegan Boursin (Garlic Herb Cream Cheese)
This homemade vegan Copycat boursin is my spin on the classic French spreadable garlic herb cheese. With a cashew and tangy cultured yogurt base packed with garlic and fresh herbs, it's made without coconut or added oil.
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 - Dear.angel.lacy14
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.
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