Vegan Herb Cream Cheese Spread
If you’re missing cheese in your vegan diet, or are simply allergic to dairy, rest assured. This vegan herb cream cheese spread is as close to the Boursin brand cheese as it gets. The only difference is that, unlike the popular brands you get at your local grocery stores, this version does not include any ingredients you can’t pronounce; and I guarantee you the taste is out of this world.
Jump to RecipeLike most of my vegan cheeses, I opt for cashew as the base for their versatility. They have a mild flavor and when properly softened prior to blending, they can get extremely smooth and velvety, which is exactly what you need in a cream cheese. The first thing you need to do is soak the raw unsalted cashews in room temperature water for at least four hours, or just boil them for about 15 minutes until they become super soft. This is the same process I follow for my vegan cheddar cheese, vegan mozzarella cheese and vegan sweet cream cheese.
Blend it all
In your blender, add the soaked cashews, garlic cloves, lemon juice, apple cider vinegar, nutritional yeast, salt and pepper. Blend everything until smooth.
Pour the mixture into a small bowl, and add the fresh thyme, basil, Italian parsley, and green onions. Mix everything to incorporate the herbs to the cheese mixture.
Pour the mixture into a cheesecloth and tie it with a small rubber band. Put the cheesecloth on a strainer with a container underneath to retain the moisture and set it in the fridge for 4 hours or overnight.
Remove the cheese from the cheesecloth, discard the excess liquid and mold the cheese to your liking. Serve it on toast or with veggies for snack. You can store it in the fridge for 5 to 7 days.
The recipe for the vegan herb cream cheese spread starts at 3:28 on the video below.
VEGAN HERB CREAM CHEESE
Ingredients
- 1 Cup Cashews
- 2 Cloves Garlic
- 1 1/2 Tbsp Lemon Juice
- 1 1/2 Tbsp Apple Cider Vinegar
- 2 Tbsp Water
- 1 Tbsp Nutritional Yeast
- 1 Pinch Salt
- 1/2 Tsp Pepper
- 1 Tsp Fresh Thyme
- 1 Tbsp Basil
- 1 Tbsp Italian Parsley
- 1 Tbsp Green Onions
Instructions
- In your blender, add the soaked cashews, garlic cloves, lemon juice, apple cider vinegar, nutritional yeast, salt and pepper. Blend everything until smooth.
- Pour the mixture into a small bowl, and add the fresh thyme, basil, Italian parsley, and green onions. Mix everything to incorporate the herbs to the cheese mixture.
- Pour the mixture into a cheesecloth and tie it with a small rubber band. Put the cheesecloth on a strainer with a container underneath to retain the moisture and set it in the fridge for 4 hours or overnight.
- Remove the cheese from the cheesecloth, discard the excess liquid and mold the cheese to your liking. Serve it on toast or with veggies for snack. You can store it in the fridge for 5 to 7 days.
