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Vegan Boursin Cheese Copycat Recipe

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3.8 from 15 reviews

This Vegan Boursin Cheese Copycat recipe offers a creamy, flavorful, and spreadable alternative to traditional Boursin cheese using cashews, refined coconut oil, and fresh herbs. Perfect for vegan diets, this cheese mimics the rich texture and taste of the classic French cheese and is ideal for spreading on crackers, toast, bagels, or using in recipes that call for Boursin cheese.

Ingredients

Main Ingredients

  • 1 ½ cups unroasted cashews or sunflower seeds
  • 1 ½ cup water
  • ⅔ cup refined coconut oil
  • 2 Tbsp rice vinegar
  • 2 Tbsp lemon juice
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • ½ tsp white pepper
  • ½ tsp onion powder
  • 1-2 Tbsp minced fresh parsley
  • 1-2 Tbsp minced fresh chives

Instructions

  1. Heat the cashew cheese mixture: Add the cashews and water to a medium saucepan. Cover and bring to a low boil. Then, reduce the heat to low and cook uncovered for 10 minutes to soften the cashews and infuse the water with their flavor.
  2. Combine with remaining ingredients: Remove the saucepan from heat. Stir in the refined coconut oil, rice vinegar, lemon juice, sea salt, garlic powder, white pepper, and onion powder until the coconut oil is fully melted and everything is well mixed.
  3. Blend until creamy: Carefully transfer the mixture to a heat-safe blender or food processor. Blend on high speed until the mixture is completely smooth, creamy, and shiny, ensuring no lumps remain.
  4. Add fresh herbs: Add the minced parsley and chives to the blender or food processor. Pulse a few times just until the herbs are evenly incorporated without over-blending to preserve their fresh texture.
  5. Set the cashew cheese: Transfer the cheesy mixture into a plastic-lined container or mold. Let it cool completely at room temperature before covering it.
  6. Chill overnight: Once cooled, cover the container and refrigerate it overnight. This chilling step allows the cheese to thicken and firm up to the ideal spreadable consistency.
  7. Serve and store: Use the cheese as you would traditional Boursin—spread on crackers, toast, bagels, or sandwiches. The cheese holds well at parties below 75°F but softens beyond that temperature. Store leftovers in an airtight container in the fridge for up to one week or freeze for up to three months.

Notes

  • Cashew substitute: Unroasted, hulled sunflower seeds can be used instead of cashews. The texture may be slightly grittier before setting but becomes creamy once chilled.
  • Coconut oil: Use refined coconut oil specifically to avoid coconut flavor; unrefined or virgin coconut oils will impart a tropical taste.
  • No oil substitute: The coconut oil is essential for the cheese’s firmness and creamy texture; it cannot be omitted or replaced.
  • Vinegar options: White vinegar or white wine vinegar are suitable substitutes for rice vinegar.
  • Herb variations: Feel free to experiment with different fresh herb blends (2-4 Tbsp) instead of parsley and chives to create unique flavors.

Find it online: https://marthatasty.com/vegan-boursin-cheese-copycat-recipe/