If you have been searching for a delightful and creamy dairy-free spread, let me introduce you to the Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe. This luscious blend combines the richness of soaked cashews and vegan Greek-style yogurt with fresh herbs and garlic, creating a flavor-packed vegan cheese that’s perfect for enhancing any snack or meal. Whether you are vegan, lactose intolerant, or simply seeking a fresh way to enjoy herbaceous cream cheese, this recipe will quickly become a staple in your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for achieving that perfect creamy texture and aromatic flavor. Each one plays its part, from the cashews lending a rich base to the fresh herbs bringing vibrant notes that make this spread irresistible.
- 200 g soaked cashews: The creamy foundation of the cheese, soaking softens them for easy blending and a smooth texture.
- 180 g vegan Greek-style yogurt: Adds tanginess and helps create a luscious, spreadable cream cheese consistency.
- 1 tablespoon freshly squeezed lemon juice: Enhances brightness and balances richness with citrusy zing.
- 1 tablespoon apple cider vinegar: Contributes a gentle acidity to mimic traditional cheese tang.
- 1 large garlic clove, sliced: Imparts fresh, bold garlic flavor without overpowering the herbs.
- 1 teaspoon garlic powder: Boosts the garlic presence while maintaining smoothness.
- 3 tablespoons nutritional yeast: Gives a subtle cheesy, nutty flavor that’s vegan-friendly.
- ½ teaspoon sea salt: Essential for seasoning and enhancing all the individual flavors.
- ¼ teaspoon cracked black pepper: Adds a gentle kick and complexity.
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley: Bright green herbaceousness for freshness.
- 1 teaspoon fresh dill or dried dill: Provides an aromatic, slightly citrusy herbal note to the spread.
- 1 teaspoon herbs de Provence (optional): Introduces a fragrant bouquet of lavender, thyme, and rosemary if desired.
- 1 teaspoon fresh chives, chopped (optional): Adds a mild oniony flavor, perfect for extra depth.
How to Make Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe
Step 1: Blend the Creamy Base
Start by adding the soaked cashews, vegan Greek-style yogurt, lemon juice, apple cider vinegar, sliced garlic, garlic powder, nutritional yeast, sea salt, and cracked black pepper into your food processor. Blend everything together for several minutes until you reach a beautifully smooth and velvety consistency. Don’t forget to pause occasionally to scrape down the sides — this ensures every bit of your mixture gets perfectly blended and creamy.
Step 2: Incorporate the Herbs
Next, toss in the fresh or dried parsley, dill, optional herbs de Provence, and chopped chives if you’re using them. Pulse the food processor again for about 30 seconds until these vibrant herbs are thoroughly combined, dispersing their aromatic flavors evenly throughout the mix. This step is where your boursin starts transforming into that signature vibrant, herby delight.
Step 3: Prepare for Setting
Line a cheese mold or a fine-mesh sieve with a piece of cheesecloth and set it over a small bowl to catch any drips. Pour your luscious mixture into the mold or cheesecloth-lined sieve, then secure the top by tying it with a clip or rubber band. This will help the cheese hold its shape and allow any excess moisture to drain, resulting in a firmer texture.
Step 4: Refrigerate to Firm Up
This part takes some patience — place your cheese mold in the fridge overnight. The cheese’s consistency will firm up as it chills, which can take up to 24 hours depending on your fridge’s temperature and the thickness of your yogurt. You’ll know it’s ready when the cheesecloth starts to pull away easily from the sides, revealing a nicely set batch of homemade vegan boursin.
Step 5: Remove and Store
Once set, gently remove your creamy cheese ball from the mold and cheesecloth. Wrap it in parchment paper to keep it fresh, then place it carefully into an airtight container or ziplock bag. Store it in the fridge, and be sure to consume within 4 days for the utmost flavor and freshness.
How to Serve Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe
Garnishes
While the Vegan Garlic Herb Boursin shines on its own, a sprinkle of freshly chopped herbs, a drizzle of extra virgin olive oil, or a light dusting of paprika can elevate its visual appeal and flavor even further. These simple touches add vibrancy and an elegant finish that’ll wow your guests.
Side Dishes
This versatile cream cheese pairs beautifully with crunchy vegetable sticks like carrots and celery, crispy artisan bread, or warm crackers. Spread it thick on a bagel for a delightful vegan breakfast or dollop it atop baked potatoes for a creamy herbaceous boost. It’s also fantastic stirred into pasta or spread on sandwiches to add luscious flavor depth.
Creative Ways to Present
If you want to impress, shape the Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe into small balls and roll them in crushed nuts, herbs, or paprika for party-ready appetizers. Serve alongside a colorful charcuterie board featuring olives, roasted veggies, and fresh fruit to create an inviting, vibrant spread that everyone will be chatting about.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Vegan Garlic Herb Boursin, keep any leftovers refrigerated in an airtight container. It stays fresh and flavorful for up to 4 days, making it perfect to prepare a little ahead of time for gatherings or weeknight snacking.
Freezing
If you want to extend its shelf life, freezing is an option, but keep in mind this may alter the creamy texture slightly. For best results, freeze in a tightly sealed container for up to 1 month and thaw overnight in the fridge before serving. Stir gently after thawing to bring back some of the original creaminess.
Reheating
This vegan boursin is best enjoyed cold or at room temperature, so reheating is not necessary. If used in warm dishes like pastas, it will melt beautifully when stirred in just before serving, adding richness without losing its herbaceous charm.
FAQs
Can I use raw cashews instead of soaked cashews?
Soaking cashews is essential for this recipe because it softens them, allowing the boursin to blend into a smooth, creamy texture. Using raw, unsoaked cashews will result in a grainier, less spreadable cheese.
What can I substitute for vegan Greek-style yogurt?
If vegan Greek-style yogurt isn’t available, you can use plain unsweetened vegan yogurt with a thick consistency. Straining it through a cheesecloth to remove excess water can help achieve the desired texture.
Is nutritional yeast necessary in this recipe?
Yes! Nutritional yeast imparts a cheesy, nutty flavor that is integral to mimicking the taste of traditional Boursin cheese. Without it, the cheese will lack depth and that signature savory note.
Can I adjust the herbs to my taste?
Absolutely! The herbs can be customized based on what you love or have on hand. Feel free to experiment with basil, oregano, or thyme in place of or along with the parsley and dill for your own unique twist.
How long will this vegan boursin keep in the fridge?
When stored properly in an airtight container, the Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe stays fresh for up to 4 days. Beyond that, the texture and flavor might start to decline.
Final Thoughts
You simply must try this Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe. It’s a creamy, herb-filled, garlic-kissed delight that brings joy to any table, whether as a dip, spread, or creative ingredient. Once you taste how fresh and flavorful it is, I guarantee it will become a beloved part of your kitchen repertoire. Happy blending and savor every bite!
Print
Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe
- Prep Time: 10 minutes (plus soaking time for cashews)
- Cook Time: 0 minutes
- Total Time: 10 minutes active plus overnight chilling (about 12-24 hours total)
- Yield: Approximately 1 cup of vegan boursin
- Category: Spread
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Garlic Herb Boursin is a creamy, flavorful, and dairy-free alternative to traditional Boursin cheese, made from soaked cashews and vegan Greek-style yogurt. Blended with fresh herbs and garlic, it offers a rich, tangy spread perfect for crackers, sandwiches, or as a flavorful addition to your favorite dishes.
Ingredients
Base
- 200 g (1 ½ cups) cashews, soaked ahead of time
- 180 g (¾ cup) vegan Greek-style yogurt (e.g., Alpro soy Greek-style yogurt)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
Flavorings
- 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
- Prepare the Base: 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 is smooth and creamy, stopping occasionally to scrape down the sides to ensure an even texture.
- Add the Herbs: Add the fresh or dried parsley, dill, herbs de Provence (if using), and chopped chives (if using) to the food processor. Blend again for about 30 seconds until the herbs are fully combined into the creamy mixture.
- Prepare the Mold: Line a cheese mold or a fine-mesh sieve with cheesecloth, then place it over a small bowl. Pour the blended mixture into the mold or cheesecloth-lined sieve. Tie the top of the cheesecloth with a clip or rubber band to secure it.
- Chill and Set: Place the cheese mold in the refrigerator overnight to allow the cheese to set. Depending on your fridge temperature and the thickness of your yogurt, this could take up to 24 hours. The cheese should firm up and the cheesecloth should pull away easily from the sides.
- Storage: Once set, remove the cheese ball from the mold and cheesecloth. Wrap it in parchment paper and store it in an airtight container or ziplock bag in the fridge. Keep it chilled until serving and consume within 4 days for best freshness.
Notes
- Soak cashews for at least 4 hours or overnight to ensure a smooth, creamy texture.
- Use a high-powered food processor or blender for the best results.
- Feel free to customize the herbs to suit your taste preferences.
- This cheese is best consumed within 4 days.
- Make sure to keep the cheese refrigerated to maintain freshness and texture.
