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:
- Vegan
- Oil-free
- Paleo
- Soy-Free
- Yeast-free
- Gluten-free
- Easy
- Made with 5 ingredients (plus optional salt)
Ingredients for Cashew Boursin
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.
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.
Blend, Blend, Blend to Perfect Creaminess
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.
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).
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.
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:
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Vegan Cashew Boursin Cheese {oil-free, 5-ingredients}
- Prep Time: 10
- Total Time: 10
- Yield: 8 ounces (228 g) 1x
Description
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.
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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).
- Scrape the cheese into a small bowl and stir in the herbs, to taste. Adjust the salt to taste.
- 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.
- Remove cheese from form and unmold onto a small plate. Enjoy with vegetables, crackers, bread, and more!
Notes
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.
- Category: Appetizer, Cheese
- Method: Blending
Nutrition
- Serving Size: 1/2 ounce (1 generous tablespoon)
- Calories: 40
- Sugar: 0.5 g
- Sodium: 15.9 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Carbohydrates: 2.5 g
- Fiber: 0.3 g
- Protein: 1.3 g
- Cholesterol: 0 mg
Keywords: vegan cheese, cashew cheee, plantbased cheese, nondairy, dairy-free, cashews
The recipe turnout out perfectly !!!! So good, thank you!!!!
Whoohoo, great Alyssa! enjoy!
I’d love to try this but am confused. Do you use 4oz or a cup? A cup is 8oz.
Hi Melissa! It is correct, it is 4 ounces/ 1 cup (I know, confusing). 1 liquid cup is 8 ounces, but 1 cup of dry ingredients varies tremendously depending on the ingredient (e.g., 1 cup of cashews is about 4 ounces, 1 cup of all-purpose flour is about 4.25 ounces, 1 cup uncooked rice is about 6.88 ounces, etc. I hope that helps clarify!
Quick question: Is it possible to use another seed/nut instead of cashew? Where I am it’s not possible to buy them raw.
P.S. I only found your blog today. As I write this, I am just finishing making your vegan feta. I’m allergic to dairy and don’t do great with soy. Plus, for health reasons, my daughter and I are ‘subjecting’ my husband to a vegan diet. Keeping him happy taste-wise, is very important for success.
I really appreciate your shared recipes and experiences.
Hi JM! Yes you can use other nuts or seeds that have been soaked. Cashews are especially creamy, but you can also use soaked sunflower seeds, macadamia nuts, blanched almonds, walnuts or blanched hazelnuts.
I, too, subject my husband (and son) to vegan recipes, too :)! So true, it is far easier to convince them when the recipes taste delicious.
Yum! How firm does this actually set up? How comparable to Borsen is it in texture. Thinking of bringing to a family potluck, where no one else is vegan…(after this whole covid19 thing of course)
Hi Kristina–it has a wonderful semi-firm spreading consistency, just like Boursin, once chilled. This is DEFINITELY the kind of plant-based recipe that everyone will love. The flavor is rich, creamy and decadent tasting–cashew cream is amazing for making cheeses and ice cream and all sort of deliciousness 🙂
I’ve made this several times and it is delicious! Give it a try – you won’t regret it.
★★★★★
Excellent, Jennifer!
Hi Camilla!
I found Power Hungry today. I’m so glad! I instantly fell in love with it. IMO, your site has the most extensive variety of plant-based recipes that I’ve seen. I cook at home, avidly. I’m really looking forward to trying so many of your recipes soon. Thank you for all the hard work that goes into it! It’s very appreciated!
Leslie
Oh my goodness, Leslie, you made my day (week/month) with your comment. Thank you so much 🙂
This looks so good! I bet there are a lot of different flavors that would go well with it!
Thanks, Suzanne! Yes, you can flavor the cheese in multiple ways to suit your tastes 🙂