Creamy cashew garlic spread

This creamy vegan garlic and herb cheese perfectly mimics the flavors of famous Boursin, with a smooth texture that'll wow all your guests, whether they're plant-based eaters or not.

I came up with this after going vegan and desperately missing my favorite party cheese. During a dinner with friends, even the biggest doubters couldn't believe how close it was to the original.

Ingredients

• 1 large garlic clove finely chopped: gives that signature taste that makes all the difference
• 1 tablespoon fresh dill: adds an unmistakable flavor that's much stronger than the dried version
• 180 g thick plant-based yogurt: forms the creamy foundation - pick a firm brand like Sojasun
• 200 g soaked cashews: create the rich, melty texture - go for unsalted, unroasted cashews
• 3 tablespoons nutritional yeast: delivers that essential cheesy flavor - don't mix it up with baker's yeast
• 1 teaspoon garlic powder: boosts flavor without the sharpness of fresh garlic
• 1 tablespoon fresh chopped parsley: adds a touch of freshness and color
• 1 tablespoon fresh lemon juice: balances flavors with a hint of acidity
• 1 teaspoon herbs de Provence: optional but adds a wonderful Mediterranean dimension

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Step-by-Step Instructions

Make the creamy base:

Toss your pre-soaked cashews into your blender with the thick plant yogurt, apple cider vinegar, fresh lemon juice, chopped garlic, garlic powder, nutritional yeast, salt and pepper. Blend for about 3 minutes until you get a perfectly smooth, creamy consistency. Don't forget to stop the blender occasionally to scrape down the sides with a spatula for an even texture.

Mix in the herbs:

Now add the fresh parsley, dill, chives if using, and the herbs de Provence if desired. Pulse briefly for about 10 seconds. You want to distribute the herbs well while keeping small visible pieces for appearance and flavor. Don't over-blend at this point to keep the herbs fresh.

Shape your cheese:

Take a medium-sized strainer and carefully lay a clean cheesecloth inside. Pour your creamy mixture into the center. Gather the edges of the cheesecloth and close with a rubber band or kitchen string to form a ball. This step matters because it helps the cheese take shape while removing extra moisture.

Let it set:

Place your strainer with the cheese over a bowl to catch any liquid that drains out. Put everything in the fridge for at least 12 hours, preferably overnight. This resting time is key for the cheese to firm up and for the flavors to fully develop.

Unwrap and store:

Once your cheese has reached a firm but creamy consistency, gently remove it from the cheesecloth. Wrap it in parchment paper and place in an airtight container. Stored in the fridge, it'll keep for up to 4 days while maintaining its freshness and flavors.

This cheese has become my go-to for appetizer platters. The first time I served it, my father-in-law, a huge fan of traditional cheese, asked where I bought this tasty Boursin. His face when I told him it was homemade and vegan was absolutely priceless.

Best Storage Methods

Always keep this cheese in a sealed container in your fridge for best results. If you need to make it further ahead, it freezes perfectly for up to 3 months. To thaw, just put it in the fridge the day before serving. Never leave it out at room temperature for more than two hours, as its plant base might start to ferment.

Swaps and Variations

Can't find thick plant yogurt? Try using firm silken tofu instead, with an extra tablespoon of lemon juice for tanginess. Those with cashew allergies can experiment with soaked blanched almonds, though the texture will be slightly different. For a more Mediterranean twist, swap the dill for fresh basil and add some finely chopped sun-dried tomatoes.

Serving Ideas

Offer this plant-based cheese on a platter with handmade crackers, crunchy veggie sticks and a few olives for a classy appetizer. It's also yummy spread on toast topped with cherry tomatoes for a Sunday brunch. For a fancier look, shape several small balls and roll them in different coatings like crushed pepper, chopped herbs or ground nuts.

Frequently Asked Questions

→ What's a quick way to soften cashews?

Just pop the cashews in boiling water and let them soak for 30 minutes, then drain them well.

→ Can I swap out the plant yogurt?

If your plant yogurt seems too runny, try using silken tofu instead for a better consistency.

→ How long will this spread last?

This dairy-free spread stays good for 4 days when kept in an airtight container in your fridge.

→ Can I use different herbs than what's listed?

Absolutely, you can mix it up with herbs like cilantro, basil or mint depending on what you like.

→ What if my mixture doesn't firm up?

Make sure you're using really thick yogurt and give it more time in the fridge, up to 24 hours if needed.