Description
This Vegan Boursin is a creamy, garlicky, and herb-infused dairy-free spread made from cashews and vegan Greek-style yogurt, perfect as a delicious alternative to traditional cream cheese. It offers a rich texture and fresh flavors, ideal for spreading on crackers, breads, or as a flavorful addition to various dishes.
Ingredients
Scale
Base Ingredients
- 200 g cashews (soaked ahead of time)
- 180 g vegan Greek-style yogurt (such as Alpro soy Greek-style)
Flavorings
- 1 tablespoon freshly squeezed lemon juice
- 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 Base Ingredients: 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 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 Herbs and Blend: Incorporate the fresh parsley, dill, herbs de Provence (if using), and fresh chives (if using) into the food processor. Blend for about 30 seconds until evenly combined without over-processing to maintain herb texture.
- Prepare Cheese Mold: Line a cheese mold or fine-mesh sieve with cheesecloth, then place it atop a small bowl. Secure the cheesecloth at the top with a clip or rubber band to hold it in place.
- Set in Refrigerator: Transfer the blended mixture into the prepared cheesecloth-lined mold. Cover and refrigerate overnight (about 12 hours) to allow the cheese to firm up. When ready, the cheesecloth should easily separate from the set cheese ball.
- Store Properly: Remove the herb cream cheese from the cheesecloth, wrap it in parchment paper, then place it in an airtight container or ziplock bag. Keep it refrigerated until serving and consume within 4 days for optimal freshness.
Notes
- Soak cashews for at least 4 hours or overnight to soften for blending.
- Use a high-quality vegan Greek-style yogurt for best flavor and texture.
- Cheese mold can be a small bowl or container with a fine-mesh sieve lined with cheesecloth for easy shaping.
- The refrigeration time is critical for the cheese to firm properly, ideally overnight for about 12 hours.
- Consume within 4 days once refrigerated to ensure freshness and best taste.
