Go Back
–+ Servings

VEGAN HERB CREAM CHEESE

The fourth installment of our vegan cheese series is this herb cream cheese. If you used to like Boursin cheese, you'll love this one except this one has clean ingredients. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 4 hours
Total Time 4 hours 15 minutes
Course Appetizers, Breakfast, Sides
Cuisine American, Italian, Mediterranean
Servings 8 Servings
Calories 87 kcal

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.

Notes

**The Mushroom Den earns a small commission if you make a purchase using any of the affiliate links listed on this post. We only suggest products we believe in, so hopefully you like them too.

Nutrition

Calories: 87kcal
Keyword vegan cheese, vegan herb cream cheese
Tried this recipe?Let us know how it was!