Homemade Vegan Boursin
This creamy, dreamy vegan Boursin cheese is your shortcut to recreating that iconic garlic and herb spread in your own kitchen, no dairy required. And unlike other recipes out there, this one is faster, smoother, and shockingly easy to blend to perfection thanks to one key ingredient. If you’ve been searching for the ultimate Boursin cheese alternative, this is the one that finally delivers on flavor and texture.
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Why This Vegan Boursin Recipe Is Worth Making
Let’s be real: Most cashew-based recipes for a Boursin substitute have a few frustrating flaws. And if you’ve tried making vegan cheese before, you’ve probably run into at least one of these:
First, the soaking. So many recipes require hours (or overnight!) of soaking cashews, which means you need to plan waaay ahead. Not here. We simmer the cashews right on the stove, which acts as a quick soak and softens them beautifully. No waiting around required!
Then, there’s the blending struggle. Traditional recipes rely on a high ratio of nuts to liquid to get that thick, spreadable texture. The result? A blender that constantly needs scraping and a mixture that refuses to smooth out. This recipe uses melted refined coconut oil to add juust enough liquid for easy blending and then firms up in the fridge for that perfect Boursin-style texture.
And finally, the grit! So many homemade versions of a Boursin cheese substitute end up a little grainy. But thanks to that same emulsification trick with the coconut oil, this one turns out unbelievably smooth. I once served it at a party and someone genuinely could not believe it was homemade; it’s that creamy!
Oh, and bonus: This recipe works beautifully with sunflower seeds too, so if you’re looking for a cashew-free alternative to Boursin cheese, you’ve got options!
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What is Boursin Cheese?
Boursin cheese is a soft, creamy French-style cheese known for its rich texture and bold garlic and herb flavor. It’s typically spreadable, slightly tangy, and often served as part of a cheese board, appetizer spread, or even melted into sauces.
This vegan version is a true Boursin cheese alternative! It captures that same luxurious texture and flavor while being completely dairy-free. Whether you’re looking for a Boursin substitute, a Boursin cheese equivalent, or just a really good vegan spread, this one checks all the boxes!
Ingredients
Cashews – Use unroasted, unsalted cashews for best results. You can also substitute sunflower seeds for a cashew-free version.
Refined coconut oil – Make sure it’s refined, not virgin or unrefined. Refined coconut oil has no coconut taste or smell (trust me; you don’t want coconut-flavored cheese here).
Rice vinegar – White vinegar or white wine vinegar will also work.
Lemon juice – Fresh is best for that bright, tangy flavor.
Spice Cabinet: sea salt, garlic powder, white pepper, onion powder
Herb Garden: parsley, chives
Let’s Make This Vegan Cheese Together
Alright, come hang out in the kitchen with me. This is easier than you think!
Start by adding your cashews and water to a medium saucepan. Cover it and bring to a low boil, then uncover, reduce the heat, and let it gently simmer for about 10 minutes. This is your quick soak moment – no planning ahead required.
Once that’s done, remove the pan from the heat and stir in everything else except the parsley and chives. The residual heat will melt the refined coconut oil right into the mixture.
Now carefully transfer everything to a heat-safe blender or food processor. Blend it on high until it’s completely smooth…and I mean completely. You’re looking for a creamy, glossy, and (this is important) shiny texture here. See the photo below for an idea of what this looks like!
Once you’re there, toss in the parsley and chives and give it a few quick pulses just to mix them in without over-blending. You can also just do this by hand if you prefer!
Finally, pour the mixture into a plastic-lined container or mold, smooth the top, and let it cool completely. Then cover it and pop it into the fridge overnight. By the next day? You’ve got a sliceable, spreadable, totally convincing Boursin cheese substitute. The photo below shows how much the mixture firms up overnight!
Tips for Success
Let’s make sure this turns out perfectly for you:
- Blend until the mixture is both creamy AND shiny. That glossy look means it’s fully emulsified and will set properly.
- No need to pre-soak the cashews! We’re handling that with the simmer step. Similarly, I don’t recommend using pre-soaked cashews here. They won’t absorb the same amount of liquid and can throw off the texture.
- For shaping, I love using two small plastic-lined containers. It gives you those classic little cheese rounds.
- Don’t want to use plastic wrap? Totally fine. You can set it directly in a serving dish or try parchment paper or silicone molds. Souper Cubes could be a fun option if you have them already!
- Oil-free note: The coconut oil is essential here. There’s no true substitute for achieving that firm yet creamy texture!
- Want to mix it up? Swap the parsley and chives for 2-4 tablespoons of your favorite herbs (or just what you have growing in your herb garden right now!) for different flavor variations.
How to Serve
Once fully set, this vegan Boursin is ready to shine!
From here, you can spread it on crackers, bagels, toast, or sandwiches…basically anywhere you’d use traditional Boursin cheese. It also works beautifully as a Boursin cheese substitute in recipes like Boursin mashed potatoes or creamy pasta sauces (and honestly, I can’t wait to remake all of those classics with this version!).
If you’re serving it at a party, it holds up well for a few hours in a temperature-controlled room (under 75°F). After about an hour in warmer conditions, it will start to soften and lose its shape, so keep that in mind. A cooling tray can help if needed!
FAQs
About 1 week in the fridge or up to 3 months in the freezer.
Keep it in an airtight container in the fridge.
Yes! I love freezing it in silicone molds (like Souper Cubes) so I can portion it out easily. If you’re making two rounds, you can freeze one after it’s fully set. Just thaw it in the fridge before using.
You can make it cashew-free by using sunflower seeds instead. It may look slightly more gritty before setting, but it becomes smooth and creamy once chilled. Coconut oil is not technically nut-free though.
More Vegan Cheese Spreads
If you’re loving this Boursin cheese alternative, you’ll definitely want to try these too:
If you make this vegan Boursin cheese, I’d love for you to leave a rating and review. It helps more people find our recipes and trust that they work! And honestly, hearing how these recipes come to life in your kitchen means absolutely everything to us.
I really hope this one brings you right back to that nostalgic, creamy, garlicky magic of classic Boursin. There’s something so satisfying about recreating a favorite like this, and I hope you feel that same excitement when you take that first bite! 💚
Vegan Boursin Cheese Copycat
Equipment
- 1 high-speed blender or food processor
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
Heat the cashew cheese mixture.
- Add the cashews and water to a medium saucepan. Cover + bring to a low boil.
- Then, turn the heat to low and cook uncovered for 10 min.
- Remove from heat and stir in the rest of the cheese ingredients (except the parsley and chives!) until the refined coconut oil is melted.
Blend and set the cashew cheese.
- Carefully transfer the mixture to a heat-safe blender or food processor and blend on high until completely creamy and shiny.
- Add the parsley and chives and pulse a few times until everything is combined.
- Then, transfer this mix to a plastic-lined container or a mold and let cool completely before covering.
- Once cooled, cover and set in the fridge overnight to thicken up.
Serve and store.
- Once fully set overnight, you’ll be able to spread the cheese on crackers, toast, bagels, and sandwiches. Just use it exactly as you would Boursin cheese, including in Boursin recipes!
- This cheese does pretty well served at a party in a temperature-controlled room for several hours (below 75F), but after about an hour outside or inside above 75F, it will start to soften and lose its shape. Keep that in mind when serving at gatherings!
- Store leftovers in the fridge in an airtight container for up to a week or the freezer for up to 3 months.
Notes
-
- Cashew sub: Feel free to sub unroasted, hulled sunflower seeds for the cashews in this recipe. We have made it this way many times, and the texture looks a little grittier in the blender before setting, but it gets super creamy and spreadable after setting!
- Coconut oil: Make sure you are using refined coconut oil for this recipe and NOT a coconut oil labeled “unrefined” or “virgin”. This will ensure your cashew cheese doesn’t taste like a tropical paradise.
- Oil-free? There is no replacement for the coconut oil unfortunately. This ingredient is key for firming up the cashew cheese and keeping it nice and creamy and spreadable.
- Vinegars: You can sub white vinegar or white wine vinegar for the rice vinegar.
- Herbs: Feel free to sub 2-4 Tbsp blend of any herbs to replace the parsley and chives to create different flavors!
