Vegan Boursin Cheese

Name: Vegan Boursin Cheese
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Yield: 10 servings
Ingredients: 1½ cups raw cashews; 2 medium cloves garlic, smashed; ¾ cup dry white wine; ⅓ cup water; 3 Tablespoons fresh lemon juice; 1 teaspoon fine sea salt; ¼ teaspoon onion powder; ⅛ teaspoon black pepper; 2 teaspoons chopped fresh chives; ½ teaspoon dried parsley; white wine vinegar

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 25 mins
Servings
10 servings
Calories
100 kcal
Course
Appetizer
Cuisine
Vegan

Vegan Boursin Cheese

Finn Russell

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Homemade Vegan Boursin Cheese is made with cashews which are simmered in dry white wine. The result is a wonderfully creamy and rich French-style cashew cheese. With garlic, parsley, and chives, think of it like a copycat Treeline Cheese or dairy-free Boursin. Yield: makes about 1⅓ cups; serving size approx. 2 Tbsp

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Ingredients

Servings

1½ cups raw cashews
2 medium cloves garlic, smashed
¾ cup dry white wine choose a crisp, tart, light variety such as Sauvignon Blanc or Pinot Grigio
⅓ cup water
3 Tablespoons fresh lemon juice
1 teaspoon fine sea salt or more to taste
¼ teaspoon onion powder
⅛ teaspoon black pepper

Herbs to add after blending:

2 teaspoons chopped fresh chives
½ teaspoon dried parsley or 1½ teaspoon finely chopped fresh parsley

Optional for extra tang/flavor:

white wine vinegar or plain rice vinegar

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Instructions

In a small saucepan combine the cashews, garlic, and wine. Bring to a simmer, cover, reduce heat to low, and simmer for 10 minutes.
Use a slotted spoon to transfer the cashews and garlic to a large food processor or high speed blender. Try to leave most of the liquid in the pot, then discard.
To the blender, also add the water, lemon juice, salt, onion powder, and pepper. Slowly increase to high speed, and blend until the cheese mixture is smooth and creamy. You will need to stop and scrape down the sides several times. If needed, add another tablespoon of water to help with blending. Note that adding too much liquid will create a creamier, softer cheese that won't set, which is perfectly fine! It just depends on how you'd like to serve it.
Taste and adjust salt. For a tangier cashew cheese, add a teaspoon of white wine vinegar or a bit more lemon juice or wine. Blend again. Stir in the chives and parsley.
Line a ramekin or small bowl with plastic wrap so there's enough excess to fold over the top. See Notes. (Alternatively, skip the plastic and transfer the cheese directly to a small serving dish, then cover.) Spoon the cheese mixture into the dish, and fold the plastic wrap over top. Refrigerate 4 hours to overnight.
To serve, unwrap the cheese, lift out of the ramekin, and flip onto a serving plate. Or serve the cheese in a small dish. Keep leftovers refrigerated and covered. Use within 5 days, or freeze for up to 1 month.

Notes

Substitutions
Setting in a ramekin/mold
I wanted to keep prep simple, so the goal was to add just enough liquid to blend the cashew cheese but not so much that it wouldn't hold a soft shape. If you prefer a firmer set cheese, skip the ramekin and wrap the cheese mixture in cheesecloth instead. Tie off the top, and place in a sieve, over a bowl. Then refrigerate overnight.
Cashews: I had hoped raw sunflower seeds would work as a sub for cashews, but the flavor was too strong so I can't recommend it here. If you're okay with almonds, I think blanched almonds (without skins) are the best option to replace the cashews.
Wine: If you don't want to use wine, you'll need to add acidity another way. You can simmer the cashews in water with a splash of a mild vinegar. Then adjust the amount of lemon to taste.