If you have been searching for a delightful and creamy vegan spread that is bursting with flavor, look no further than this Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe. This luscious, plant-based take on the classic French Boursin is rich, tangy, and herbaceous—all while being entirely dairy-free and incredibly easy to make. Imagine a spread that is silky smooth with just the right amount of garlic punch and fresh herbs, perfect for elevating your snack time or adding a gourmet touch to your meals. With just a few wholesome ingredients, you’ll create a creamy delight that feels indulgent but is completely natural and nourishing.
Ingredients You’ll Need
Getting the balance of flavor and texture right is easy with this simple yet carefully chosen list of ingredients. Each one plays a key role in creating that creamy, tangy, and herb-packed magic you expect from a true Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe.
- 200 g soaked cashews: The creamy base that lends richness and smooth texture while keeping it plant-based.
- 180 g vegan Greek-style yogurt: Adds tanginess and enhances creaminess with a nice protein boost.
- 1 tablespoon freshly squeezed lemon juice: Brightens the flavors with citrusy freshness.
- 1 tablespoon apple cider vinegar: Adds mild acidity to balance richness perfectly.
- 1 large garlic clove, sliced: Provides that classic garlic kick, infused naturally.
- 1 teaspoon garlic powder: Amplifies the garlic flavor for a deeper savory note.
- 3 tablespoons nutritional yeast: Delivers rich umami and subtle cheesiness without dairy.
- ½ teaspoon sea salt: Enhances all the flavors without overpowering them.
- ¼ teaspoon cracked black pepper: Adds subtle warmth and complexity.
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley: Brings fresh herbal brightness.
- 1 teaspoon fresh dill or dried dill: Adds a gentle, aromatic herbaceous note.
- 1 teaspoon herbs de Provence (optional): Introduces a fragrant herbal complexity with lavender and rosemary hints.
- 1 teaspoon fresh chives, chopped (optional): Provides a mild oniony flavor and splash of green color.
How to Make Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe
Step 1: Blend the Creamy Base
First, 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 into a food processor. Blend these ingredients for several minutes until you achieve a luscious, silky smooth mixture. Be patient and stop occasionally to scrape down the sides—this ensures every bit gets perfectly combined and creamy, setting the stage for that dreamy texture we all crave.
Step 2: Incorporate the Fresh Herbs
Next, toss in the fresh or dried parsley, dill, herbs de Provence if you’re using them, and chopped chives to the food processor. Blend just until the herbs are evenly distributed throughout the mixture, about 30 seconds. This way, your Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe will have those irresistible pops of herbaceous flavor throughout every bite.
Step 3: Prepare the Cheese Mold
Line a cheese mold or a fine-mesh sieve with cheesecloth to make sure your spread sets beautifully while allowing excess liquid to drain. Place this setup over a small bowl to catch any drips. Carefully pour the blended mixture into the mold. Tie the top of the cheesecloth with a clip or rubber band to keep everything secure and tidy—this step is vital for shaping your boursin to perfection.
Step 4: Refrigerate to Set
Pop the mold into your refrigerator and let it rest overnight. Depending on your fridge’s temperature and the thickness of your yogurt, it may take up to 24 hours for the cheese to firm up fully. You’ll know it’s ready when the texture feels dense and the cheesecloth easily separates from the edges. This patient chill time transforms the spread into that delectable, sliceable cheese you’ve been dreaming of.
Step 5: Unmold and Store
Once your vegan boursin has set beautifully, gently remove it from the mold and unwrap the cheesecloth. For storage, wrap the cheese ball in parchment paper and place it inside an airtight container or ziplock bag to keep it fresh in the refrigerator. To enjoy it at its absolute best, consume within 4 days—after all, freshly made vegan cheese is a treasure worth savoring quickly!
How to Serve Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe
Garnishes
To make your Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe even more visually stunning, sprinkle it with extra fresh herbs such as parsley, dill, or chives before serving. A light drizzle of good quality olive oil or a few crushed pink peppercorns can also add a lovely touch of sophistication and enhanced flavor. Presentation matters, and these little finishing details will wow your guests.
Side Dishes
This spread pairs beautifully with crunchy crudités like carrots, celery, and bell peppers or as a dollop atop toasted crusty bread and crackers. It also shines when served alongside fresh fruit such as apple slices or grapes for a sweet and savory combo. For an elevated touch, try spreading it on vegan bagels or using it in a savory sandwich for an extra creamy layer of goodness.
Creative Ways to Present
Try rolling your Vegan Garlic Herb Boursin into bite-sized balls coated in chopped nuts, seeds, or even smoked paprika for a delightful appetizer. You can also swirl it into warm soups as a luxurious, creamy finish or dollop generous spoonfuls onto baked potatoes. The possibilities are endless—this recipe adapts beautifully to your creativity and occasions, whether for casual snacking or elegant entertaining.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Garlic Herb Boursin in an airtight container or wrapped tightly in parchment paper inside the refrigerator. This will keep it fresh and flavorful for up to 4 days. Make sure to handle it gently when scooping to maintain its smooth, creamy texture.
Freezing
While it’s best served fresh, you can freeze this creamy cashew and yogurt-based cream cheese if needed. Wrap it tightly in parchment and then place it in an airtight freezer-safe container. Freeze for up to one month. Thaw in the refrigerator overnight before serving and stir gently to refresh the texture.
Reheating
This vegan boursin is meant to be enjoyed cold or at room temperature, so reheating is generally not recommended as it may alter the creamy texture and flavor balance. Instead, allow it to come to room temperature out of the fridge before serving for the best experience.
FAQs
Can I use other types of nuts instead of cashews?
Cashews are ideal because they blend into an ultra-creaminess that mimics traditional cream cheese. While you could experiment with almonds or macadamia nuts, the texture and flavor might differ, so soaking and blending times may require adjustments.
What kind of vegan yogurt works best?
A vegan Greek-style yogurt, like soy-based options, is perfect for this recipe since it is thick, creamy, and tangy. Avoid watery yogurts as they could make the mixture too loose.
Is this recipe nut-free if I substitute cashews?
Unfortunately, cashews are a key ingredient here, so this recipe is not suitable for nut allergies. You might explore tofu-based spreads as an alternative, but those won’t replicate the exact creamy texture of this boursin.
Can I make this recipe without a food processor?
A powerful food processor is essential to get the smooth, creamy texture needed for this Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe. A high-speed blender might work as well, but traditional hand mixing won’t achieve the same silky consistency.
How long does this vegan boursin last in the fridge?
For the best flavor and texture, consume within 4 days of preparation. Keep it well sealed and chilled, and always use clean utensils to avoid contamination.
Final Thoughts
This Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe is truly a game changer for anyone craving a rich, flavorful, and wholesome spread without dairy. It’s straightforward to make yet feels incredibly luxurious and versatile enough for so many different meals and occasions. I can’t wait for you to whip up this delicious, herb-studded treat that’s as satisfying as any traditional cheese—only kinder to your body and the planet. Give it a try and watch how quickly it becomes a new favorite in your kitchen!
Print
Vegan Garlic Herb Boursin (Cashew and Yogurt-Based Cream Cheese) Recipe
- Prep Time: 10 minutes (plus soaking time for cashews: 4-8 hours or overnight)
- Cook Time: 0 minutes
- Total Time: 10 minutes active, plus overnight refrigeration (8-24 hours)
- Yield: Approximately 1 cup (1 cheese ball)
- Category: Dip / Spread
- Method: No-Cook
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Description
This Vegan Garlic Herb Boursin is a creamy, flavorful plant-based cheese alternative made from soaked cashews and vegan Greek-style yogurt. Infused with garlic, nutritional yeast, and fresh herbs, this homemade dairy-free cream cheese is perfect for spreading on crackers, bagels, or adding a savory touch to your favorite dishes. It requires no cooking and sets overnight in the refrigerator to achieve a firm, rich texture.
Ingredients
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 Base Ingredients: Add the soaked cashews, vegan Greek-style yogurt, freshly squeezed 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, pausing occasionally to scrape down the sides to ensure an even texture.
- Add Herbs: Incorporate the fresh or dried parsley, dill, optional herbs de Provence, and optional chopped chives into the food processor. Blend again for about 30 seconds until the herbs are evenly combined throughout the creamy mixture.
- Prepare Mold: Line a cheese mold or a fine-mesh sieve with cheesecloth, then position it over a small bowl to catch any excess liquid.
- Set Cheese: Pour the blended mixture into the cheesecloth-lined mold or sieve. Secure the top of the cheesecloth with a clip or rubber band to hold it in place. Place the mold in the refrigerator overnight (or up to 24 hours) to allow the cheese to firm up sufficiently. The cheesecloth should pull away easily when it’s set.
- Store and Serve: Once the cheese has set, remove the cheese ball from the mold and unwrap it from the cheesecloth. Wrap it in parchment paper and store it in an airtight container or ziplock bag in the refrigerator. Keep chilled and consume within 4 days for best freshness.
Notes
- Soaking the cashews for several hours or overnight is crucial for achieving a smooth and creamy texture.
- For best results, use a high-quality vegan Greek-style yogurt for tanginess and creaminess.
- Feel free to customize the herb combination to suit your taste preferences.
- The cheese will firm up more the longer it chills, but overnight is typically sufficient.
- Consume within 4 days to enjoy optimal flavor and freshness.
