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
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!