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