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
Scale
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.
