Description
This Vegan Boursin recipe is a creamy, flavorful dairy-free alternative to traditional garlic herb cream cheese. Made with soaked cashews, vegan Greek-style yogurt, and a blend of fresh herbs and spices, it delivers rich, tangy, and garlicky flavors perfect for spreading on crackers, bagels, or using in recipes that call for soft cheese. The mixture is blended to a smooth consistency and then chilled overnight to achieve the perfect texture.
Ingredients
Base Ingredients
- 200 g cashews (soaked ahead of time)
- 180 g vegan Greek-style yogurt (such as Alpro soy Greek-style)
- 1 tablespoon lemon juice (freshly squeezed)
- 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
- Blend the 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 to a food processor. Blend for several minutes until the mixture becomes smooth and creamy, scraping down the sides of the bowl as needed to ensure even blending.
- Add Herbs and Blend Again. Add fresh parsley, dill, herbs de Provence (if using), and chives (if using) to the mixture. Blend for about 30 seconds until all the ingredients are thoroughly combined and the herbs are evenly distributed throughout the cream cheese base.
- Prepare for Setting. Line a cheese mold or a fine-mesh sieve with cheesecloth, then place it on top of a small bowl. Pour the blended mixture into the lined mold/sieve. Tie the top of the cheesecloth securely with a clip or rubber band to hold the mixture in place.
- Chill Overnight. Place the mold or sieve with the cream cheese in the refrigerator and let it set overnight (approximately 12 hours). The next day, the cheesecloth should lift away easily from the edges of the cheese ball, indicating it has set properly.
- Store and Serve. Wrap the set herb cream cheese in parchment paper and place it inside an airtight container or a ziplock bag. Keep refrigerated and consume within 4 days for best freshness. Serve chilled as a spread or dip.
Notes
- Soaking cashews ahead of time softens them for easier blending and a creamier texture. Soak in water for at least 4 hours or overnight.
- Vegan Greek-style yogurt adds tanginess and creaminess; feel free to use any brand of dairy-free Greek-style yogurt you prefer.
- If you don’t have a cheese mold, a fine-mesh sieve lined with cheesecloth works perfectly for shaping and draining.
- Setting the mixture overnight in the refrigerator allows it to firm up and develop consistent texture, mimicking traditional cream cheese.
