Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe

Introduction

This vegan Boursin is a creamy, flavorful garlic herb cream cheese made from cashews and vegan yogurt. It’s a perfect dairy-free spread for crackers, veggies, or sandwiches that’s easy to make and beautifully fresh.

Ingredients

• 200 g (1 ½ cups) cashews, soaked ahead of time
• 180 g (¾ cup) vegan Greek-style yogurt (e.g., Alpro soy Greek-style)
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon apple cider vinegar
• 1 large garlic clove, sliced
• 1 teaspoon garlic powder
• 3 tablespoons nutritional yeast
• ½ teaspoon sea salt
• ¼ teaspoon cracked black pepper
• 1 tablespoon fresh parsley or 1 teaspoon dried parsley
• 1 teaspoon fresh dill or dried dill
• 1 teaspoon herbs de Provence (optional)
• 1 teaspoon fresh chives, chopped (optional)

Instructions

1. Step 1: Add the soaked cashews, vegan yogurt, lemon juice, apple cider vinegar, sliced garlic, garlic powder, nutritional yeast, sea salt, and black pepper to a food processor. Blend for several minutes until the mixture is smooth and creamy, stopping to scrape down the sides as needed.
2. Step 2: Add the parsley, dill, herbs de Provence, and chives (if using) to the mixture. Blend again for about 30 seconds until well combined.
3. Step 3: Line a cheese mold or fine-mesh sieve with a cheesecloth and place it over a small bowl. Transfer the mixture into the mold, then tie the top of the cheesecloth with a clip or rubber band to secure it.
4. Step 4: Refrigerate overnight to allow the cream cheese to set. When ready, the cheesecloth should easily lift away from the cheese ball.
5. Step 5: Wrap the herb cream cheese in parchment paper and store it in an airtight container or ziplock bag. Keep it refrigerated and use within 4 days.

Tips & Variations

• Soak cashews for at least 4 hours or quick-soak in boiling water for 30 minutes for the creamiest texture.
• Use thick vegan Greek-style yogurt to help the cheese set properly; silken tofu can be a substitute in a pinch.
• If you don’t have a cheese mold or cheesecloth, line a container with plastic wrap instead.
• The setting time may vary depending on your fridge temperature and the yogurt used, so allow up to 24 hours if needed.

Storage

Store the vegan Boursin wrapped in parchment and kept in an airtight container in the refrigerator for up to 4 days. To serve, bring it to room temperature for a softer texture. Do not freeze, as this can alter the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw cashews instead of soaked cashews?

Raw cashews need to be soaked before blending to achieve a smooth, creamy texture. Dry cashews won’t blend well and will result in a gritty spread.

Is it necessary to use vegan Greek-style yogurt?

Thick vegan Greek-style yogurt is important for the proper setting of the cheese. Thin yogurts or other plant-based substitutes may result in a looser texture that doesn’t firm up as well.

Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe

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4.7 from 553 reviews

This Vegan Boursin is a creamy, garlicky herb-flavored dairy-free cream cheese made from soaked cashews and thick vegan Greek-style yogurt. It’s perfect as a spread or dip, offering a tangy, rich flavor with fresh herbs like parsley, dill, chives, and optional herbs de Provence. The recipe involves blending the ingredients to a smooth consistency and then setting the mixture overnight in the refrigerator for the perfect texture.

• Author: Hannah
• Prep Time: 10 minutes plus 4 hours soaking time
• Cook Time: 0 minutes
• Total Time: 4 hours 10 minutes (including soaking and setting overnight)
• Yield: Approximately 1 cup of vegan boursin 1x
• Category: Appetizer
• Method: Blending
• Cuisine: Vegan / Dairy-Free
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 200 g (1 ½ cups) cashews, soaked ahead of time
• 180 g (¾ cup) vegan Greek-style yogurt (e.g., Alpro soy Greek-style yogurt)
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon apple cider vinegar
• 1 large garlic clove, sliced
• 1 teaspoon garlic powder
• 3 tablespoons nutritional yeast
• ½ teaspoon sea salt
• ¼ teaspoon cracked black pepper

Herbs and Seasonings

• 1 tablespoon fresh parsley or 1 teaspoon dried parsley
• 1 teaspoon fresh dill or dried dill
• 1 teaspoon herbs de Provence (optional)
• 1 teaspoon fresh chives, chopped (optional)

Instructions

1. Blend the base: Add the soaked cashews, vegan Greek-style yogurt, lemon juice, apple cider vinegar, sliced garlic, garlic powder, nutritional yeast, sea salt, and cracked black pepper to a food processor. Blend for several minutes until the mixture is smooth and creamy, stopping occasionally to scrape down the sides to ensure an even texture.
2. Add herbs: Add the fresh or dried parsley, dill, herbs de Provence (if using), and chopped chives (if using) to the food processor. Blend again for about 30 seconds until the herbs are fully combined into the creamy mixture.
3. Prepare for setting: Line a cheese mold or a fine-mesh sieve with cheesecloth, then place it over a small bowl. Pour the blended mixture into the mold or cheesecloth-lined sieve. Tie the top of the cheesecloth with a clip or rubber band to secure it.
4. Refrigerate to set: Place the cheese mold in the refrigerator overnight to allow the cheese to set. Depending on your fridge temperature and the thickness of your yogurt, this could take up to 24 hours. The cheese should firm up and the cheesecloth should pull away easily from the sides.
5. Store and serve: Once set, remove the cheese ball from the mold and cheesecloth. Wrap it in parchment paper and store it in an airtight container or ziplock bag in the fridge. Keep it chilled until serving and consume within 4 days for best freshness.

Notes

• Soaked Cashews: Soak cashews in water for 4 hours, then rinse and drain. For a quicker method, soak cashews in boiling water for 30 minutes.
• Greek-Style Yogurt: Use a thick vegan Greek-style yogurt like Alpro soy protein yogurt. The thickness is crucial to ensure the cheese sets properly. In a pinch, silken tofu can be used as a substitute.
• Equipment alternatives: If you don’t have a cheese mold or cheesecloth, you can line any container with plastic wrap instead to help the cheese set.
• Setting time: The setting time can vary according to the refrigerator temperature and yogurt consistency, ranging anywhere from overnight to 24 hours.

Keywords: Vegan Boursin, Garlic Herb Cream Cheese, Dairy-Free Cream Cheese, Vegan Cheese Spread, Cashew Cream Cheese, Plant-Based Appetizer, Vegan Dip