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.
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).
Healthful Features of Vegan Cashew Boursin
My easy new take on the classic French cheese spread is:
- 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.
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:
- Cashew Cheddar Cheese
- Chickpea Flour Feta Cheese
- Chickpea Flour Cheddar Cheese
- Vegan Parmesan Cheese
- Vegetable Nacho Cheese Dip
- Easy Cashew Cream Cheese
- Chickpea Flour Queso
- Chipotle Cheese Bread Bites
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!
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.
Monday 25th of January 2021
Ein ganz tolles Rezept, ich habe noch einen Esslöffelhelle Miso Paste dazu geben, sehr sehr lecker! Danke auch für die Gramm Angaben so ist es viel leichter deine tollen Rezepte nach zumachen. Viele Grüße sendet, Jesse-Gabriel aus Berlin
Monday 1st of August 2022
Thank you, Jesse! The miso paste addition sounds great :)