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

4.88 from 39 votes

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

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.

Prep Time10

Inactive Time4

Total Time4 10

Keyword: cashew cheee, cashews, dairy-free, nondairy, plantbased cheese, vegan cheese, wfpb, wfpb cheese, wfpb reipe, wfpbno

Servings: ounces (228 g)/ 16 servings

Author: Camilla

Equipment

mini food processor (or a bullet style blender, or immersion blender)

Ingredients

4 ounces raw cashews (about 1 cup)
3.5 tablespoons nondairy milk (e.g., cashew milk, almond milk
2.5 tablespoons freshly squeezed lemon juice
2 teaspoons garlic powder
fine sea salt to taste
3 to 4 tablespoons chopped fresh herbs see notes

US Customary - Metric

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.

Nutrition