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Vegan Cashew Boursin Cheese {oil-free, 5 ingredients}

Vegan cashew Boursin cheese is a spreadable garlic and herb cheese. It is also oil-free, Paleo, soy-free,  yeast-free, and made with 5 ingredients.

vegan cashew boursin cheese on a piece of parchment paper, atop a marble cutting board

I won’t be trite and proclaim that there are two types of eaters in the world. Nevertheless, some of us do seem to prefer grazing all day, while others favor three square meals at set times.

I am an unequivocal grazer. A nibble of bread and hummus an hour after breakfast? Yes. Apple slices and peanut butter 30 minutes after lunch? Sure thing. Squares of dark chocolate here and there? Sounds right to me.

I love a sweet treat as much as anyone, but savory dips and spreads rank much higher on my list of grazing preferences most days. Today’s recipe may be my new ultimate: Cashew Boursin (Spreadable Garlic & Herb Cheese).

herbed vegan spreadable cheese made out of cashews on a colorful napkin

Healthful Features of Vegan Cashew Boursin

My easy new take on the classic French cheese spread is:

  • Vegan
  • Oil-free
  • Paleo
  • Soy-Free
  • Yeast-free
  • Gluten-free
  • Easy
  • Made with 5 ingredients (plus optional salt)

Ingredients for Cashew Boursin

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Here’s what you need to make it:

  • raw cashews
  • nondairy milk
  • freshly squeezed lemon juice
  • garlic powder
  • snipped fresh herbs

You can decide if you would like to add salt.

How to Make Vegan Cashew Boursin Cheese

Note that the complete directions are also in the recipe card below.

Step One: Quick-Soak the Cashews 

First up, soak the cashews. Impatient as I am, I prefer a quick soak. Specifically 15 to 20 minutes in boiling water, followed by cool rinse. The cashews always turn out perfectly plump and soft, ready for blending.

If you prefer, I have directions in the recipe notes for soaking the cashews for several hours in cool water to achieve the same results.

a comparison of raw cashews, soaked and unsoaked

Step Two: Blend the Cashews & Remaining Ingredients

Place the drained cashews, milk, lemon juice, garlic powder, and (optional) salt in a small blender (for example, a bullet-style blender) or a small food processor.

Blend away, stopping often to scrape down the bottom and sides of the container. Your goal is maximum creaminess, so take your time. It will take 3 to 4 minutes of stopping and starting, but it is worth it to get a velvety smooth texture.

With this small volume of cheese, blending in a larger blender or processor is not successful; the cashews get stuck under the blade. If you are doubling or tripling the recipe, a regular size blender or food processor will work just fine.

Step Three: Transfer Cheese to Small Bowl

Transfer the cheese to a small bowl and adjust the salt (and/or milk, lemon juice and garlic) to taste.

Last, stir in 3 to 4 tablespoons of fresh herbs (I use a combination of mostly parsley, plus a small amount of rosemary and thyme; I have a note in the recipe for exactly how much I use of each).

Step Four: Add the Herbs

I prefer to stir in the herbs by hand so that they do not get over-processed (no green cheese, please!). It is also easier to add a little bit at a time to get the proportions just right. It’s worth dirtying an extra small bowl!

You can enjoy the cheese spread immediately, but the flavors improve immensely if you allow the cheese to chill completely. The cheese will also become much more firm.

Storage for the Cheese

The cheese can be kept in a small airtight container, for spreading and dipping, or it can be molded into a small container. Line the container with plastic wrap or cheese cloth and then pack in the cheese, smoothing the top. Close the loose ends of the wrap or cloth around the cheese and chill.

When you are ready to indulge, unmold the cheese and dig in!

You will love this cheese for snacking and light meals. It makes a very impressive appetizer, too. Add cheesemaker to your list of talents :).

Happy snacking, everyone!

More Delicious & Easy Vegan Cheese Recipes to Try: 

Vegan Cashew Boursin Cheese {oil-free, 5-ingredients}

Vegan Cashew Boursin Cheese {oil-free, 5-ingredients}

Yield: 8 ounces (228 g)/ 16 servings
Prep Time: 10 minutes
Inactive Time: 4 hours
Total Time: 4 hours 10 minutes

A plant-based take on Boursin--a spreadable garlic and herb cheese spread--made with cashews. Quick and easy to prepare, it is vegan, Paleo, soy-free and yeast-free.


  • 1 cup  (4 oz/112 g) raw cashews
  • 3 and 1/2 tablespoons (52 mL) nondairy milk
  • 2 and 1/2 tablespoons (37 mL) freshly squeezed lemon juice
  • 2 teaspoons garlic powder
  • fine sea salt
  • 3 to 4 tablespoons chopped fresh herbs (see notes)


  1. Place the cashews in a mason jar or glass bowl. Add 2 cups (500 mL) boiling water. Let stand for 15 to 20 minutes until very plump. Drain and rinse the cashews.
  2. In a small food processor or handheld blender (i.e., bullet-style blender), process the cashews, milk, lemon juice, garlic powder, and 1/4 teaspoon salt.
  3. Stop and scrape the sides and bottom of container multiple times until the mixture is very smooth and creamy-looking (be patient, this will take a good amount of stopping,  starting, and scraping--about 3 to 4 minutes).
  4. Scrape the cheese into a small bowl and stir in the herbs, to taste. Adjust the salt to taste.
  5. Spoon into a small round or square dish that has been lined with cheesecloth or plastic wrap. Pack in the cheese and firmly enclose with the wrap or cloth. Refrigerate at least 4 hours until cold and firm.
  6. Remove cheese from form and unmold onto a small plate. Enjoy with vegetables, crackers, bread, and more!


Storage: Store the cheese in an airtight container in the refrigerator for up to 2 weeks. Freezing is not recommended.

Herbs: The amount of herbs will vary depending on the herbs you choose to use. A larger amount of parsely and chives can be used (3 to 4 tablespoons), but more powerful herbs, such as rosemary and thyme, should be added in much smaller portions (1/2 to 1 teaspoon at a time). I like to use 3 tablespoons chopped parsley, 1 teaspoon chopped rosemary and 1/2 teaspoon chopped thyme.

Overnight Soaking: If you prefer, soak the cashews in 2 cups cold water, at room temperature for 8 hours instead of using the quick soak method. Drain and rinse before using. I do not recommend soaking the cashews for longer than 8 hours (they can turn slimy).

Blending Tip: I specify a small food processor or blender because the small volume of cheese is difficult to blend in a regular size food processor or blender. If you are making a large batch of the cheese (e.g., double or triple), a regular size food processor or blender will work.

Fresh Garlic: I like the simplicity of using garlic powder, but fresh garlic can be used, too. I do not recommend using raw garlic; the flavor is too strong and grows stronger as the cheese is stored. Instead, blanch the garlic in boiling water for 1 to 2 minutes or roast the garlic. I recommend 2 to 4 cloves, to taste.

Nutrition Information
Yield 16 Serving Size 1/2 ounce (1 generous tablespoon)
Amount Per Serving Calories 40Total Fat 3gSaturated Fat 0.5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 15.9mgCarbohydrates 2.5gFiber 0.3gSugar 0.5gProtein 1.3g

Did you make this recipe?

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Thursday 20th of July 2023

Thank you Camilla for another amazing recipe! I missed your note about using a small food processor and used a full-sized one and it did take longer that way, but still worked. Next time I'll just double the quantity as you suggest because I think I could eat this stuff with so many things!

I don't like garlic so I skipped that and added just 1 tsp of nutritional yeast and some freshly ground pepper. Otherwise I followed your recipe and hubby and I both find it so tasty! BTW, I was curious and went to the Boursin website. They actually have a vegan version and their ingredient list is pretty scary. They should just bite the bullet and buy the licensing rights to use YOUR recipe!


Thursday 20th of July 2023

Diane, I am so glad that you and your husband enjoyed the recipe, AND that you made it your own with flavors you prefer.

OOF, I just went and took a look at the vegan Boursin ingredients (I did not know they made a vegan version until your comment). Water, oil, another oil, and modified starch as the first four ingredients??? Yuck!


Friday 6th of January 2023

This is so good! I tasted it before I put it in the fridge! Mine is chilling now, but I had a question… do you squeeze out the extra liquid after chilling or just pour off whatever comes out while it’s chilling? Thanks!


Sunday 8th of January 2023

Hi Caitlin! Glad you are liking how it tastes so far! There really should not be much if any liquid draining out as it chills, or after. But if some accumulates, yes, just drain off (also checking: you did drain the cashews after soaking, yes?)


Saturday 26th of November 2022

I made Boursin today with macadamias and oat milk, it is now cooling in the fridge. Next time I will double the recipe to enable the nuts to blend as I only have a Thermomix for a blender. I used parsley, garlic chives and 1tsp salt, roll on 4hrs!


Thursday 8th of December 2022

Ooh, I bet that will be so good with the macadamias, Elfi!

Chrissy Chapman

Sunday 17th of April 2022

Can I leave out the lemon juice? Or what can I sub? I can't have citrus and have to leave the garlic out too. I am on a low acid diet due to reflux and really miss cheese.


Tuesday 26th of April 2022

Hi Chrissy, Yes, you can leave out the garlic and replace the lemon juice with nondairy milk, or even water. The acid (lemon juice) gives a tangy flavor to the cheese, but it will still be delicious without it (and the garlic).


Wednesday 3rd of March 2021

I just made this. thank you! thank you! thank you! I'm having a lot of food issues and cheese is on my list of shouldn't haves. I now have a cheese! Cheaply and super easy! I saw your recipe for Feta, I'm trying that next.

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