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
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 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.
