Description
This Vegan Boursin is a creamy, garlicky herb cream cheese alternative made from soaked cashews and vegan Greek-style yogurt. Perfectly blended with fresh herbs and nutritional yeast, this dairy-free spread mimics the rich and tangy flavors of traditional Boursin cheese. It’s an easy make-ahead recipe that sets overnight for a smooth, sliceable texture that works beautifully on crackers, bagels, or as a flavorful addition to your favorite dishes.
Ingredients
Scale
Nut Base and Creamy Ingredients
- 200 g cashews (soaked ahead of time for at least 12 hours)
- 180 g vegan Greek-style yogurt (such as Alpro soy Greek-style)
Flavorings and Seasonings
- 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 the base ingredients: Add the soaked cashews, vegan Greek-style yogurt, fresh lemon juice, apple cider vinegar, sliced garlic clove, garlic powder, nutritional yeast, sea salt, and cracked black pepper into a food processor. Blend for several minutes until the mixture becomes smooth and creamy, stopping occasionally to scrape down the sides to ensure even blending.
- Add fresh herbs: Incorporate the parsley, dill, optional herbs de Provence, and chives into the processor. Blend again for about 30 seconds to combine the herbs evenly into the creamy base.
- Prepare for setting: Line a cheese mold or a fine-mesh sieve with a clean cheesecloth, and place it over a small bowl. Transfer the blended cheese mixture into the lined mold and tie the cheesecloth securely with a clip or rubber band to hold the shape.
- Chill overnight: Place the cheese mold in the refrigerator and let it set overnight (about 12 hours) so the flavors meld and the texture firms up. The cheesecloth should easily peel away once set.
- Store and serve: Remove the cream cheese from the mold, wrap it in parchment paper, and place it in an airtight container or resealable bag. Keep refrigerated and use within 4 days for best freshness and flavor.
Notes
- Soak cashews in water for at least 12 hours or overnight to ensure a smooth and creamy texture.
- Use vegan Greek-style yogurt for the best tangy flavor; soy-based varieties like Alpro work great.
- If you don’t have a cheese mold, a fine-mesh sieve lined with cheesecloth works as a perfect alternative.
- Make sure to chill the mixture thoroughly overnight to achieve the firm, sliceable consistency typical of Boursin cheese.
