Name: Vegan Cashew Boursin Cheese (Oil-Free, 5-Ingredients) Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Vegan
Ingredients: 4 ounces raw cashews (about 1 cup); 3.5 tablespoons nondairy milk (e.g., cashew milk or almond milk); 2.5 tablespoons freshly squeezed lemon juice; 2 teaspoons garlic powder; Fine sea salt to taste (start with 1/4 teaspoon); 3 to 4 tablespoons chopped fresh herbs (such as parsley, chives, dill, basil, or a combination)

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Introduction

This vegan cashew Boursin cheese is a creamy, flavorful dairy-free alternative made with just five simple ingredients. It’s oil-free and packed with fresh herbs, making it a perfect spread for crackers, vegetables, or bread. With minimal prep and a few hours of chilling, you’ll have a delicious cheese to enjoy anytime.

A round, thick cheese block sits on brown parchment paper with a rough, crumbly texture and visible green herb pieces mixed throughout. One side of the cheese is scooped out, showing its soft and creamy inside with uneven edges. The cheese is off-white with green flecks evenly spread throughout. In front of it, a silver knife with some of the cheese spread on its blade lies on the parchment. In the background, a small bunch of fresh green herbs sits slightly out of focus on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 (such as parsley, chives, or dill)

Instructions

Step 1: Soak the cashews by placing them in a mason jar or glass bowl and covering with 2 cups (500 mL) boiling water. Let them soak for 15 to 20 minutes until very plump, then drain and rinse.
Step 2: In a small food processor or handheld blender, combine the soaked cashews, nondairy milk, lemon juice, garlic powder, and 1/4 teaspoon sea salt.
Step 3: Blend the mixture, stopping frequently to scrape the sides and bottom of the container. Continue blending until the mixture is very smooth and creamy, about 3 to 4 minutes total.
Step 4: Transfer the cheese to a small bowl and stir in the chopped fresh herbs. Taste and adjust the salt as needed.
Step 5: Line a small round or square dish with cheesecloth or plastic wrap. Spoon the cheese into the dish, pack it firmly, and enclose it firmly with the wrap or cloth.
Step 6: Refrigerate the cheese for at least 4 hours until cold and firm.
Step 7: Remove the cheese from the form and unmold it onto a serving plate. Serve with vegetables, crackers, bread, or your favorite accompaniments.

Tips & Variations

Use a blend of fresh herbs like parsley, chives, and dill for a classic boursin flavor.
If you prefer a thinner spread, add a bit more nondairy milk during blending.
For a stronger garlic taste, increase the garlic powder slightly or add fresh minced garlic.
Try rolling the chilled cheese in additional herbs, crushed nuts, or crushed pepper for a decorative finish.

Storage

Store the vegan Boursin cheese in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for about 10 minutes before serving for easier spreading. This cheese is best enjoyed fresh and does not freeze well.

How to Serve

The image shows a single thick round block of soft cheese with fresh green herbs mixed throughout, giving it a speckled green and white look. The cheese is on a piece of brown parchment paper resting on a white marbled surface. A silver knife with some cheese spread on its blade lies in the front on the parchment paper. In the background, fresh green leafy herbs are slightly blurred. The cheese looks creamy and slightly crumbly, with a smooth top and rough edges where a piece has been cut out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted cashews instead of raw?

It’s best to use raw cashews for this recipe to achieve a smooth, neutral base. Roasted cashews may alter the flavor and texture.

Is this recipe nut-free or can I substitute the cashews?

This recipe relies on cashews for its creamy texture, so it is not nut-free. There isn’t a straightforward substitute that will provide the same creaminess and flavor, but soaked sunflower seeds could be experimented with as an alternative in other recipes.