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Overhead view of a round wheel of creamy vegan Boursin cheese topped with sliced chives on a wood cutting board

Vegan Boursin Cheese Copycat

Brittany Roche
This vegan Boursin cheese alternative is a rich, creamy, dairy-free substitute for Boursin cheese. Perfect as a spread, appetizer, or replacement for Boursin in recipes.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Setting Time 8 hours
Total Time 8 hours 25 minutes
Course Appetizer, Snacks, Vegan Cheese
Cuisine French
Servings 12 people
Calories 193 kcal

Equipment

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!
 

Nutrition

Serving: 1/12 the recipeCalories: 193kcalCarbohydrates: 5gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 198mgPotassium: 116mgFiber: 1gSugar: 1gVitamin A: 39IUVitamin C: 2mgCalcium: 9mgIron: 1mg
Keyword Boursin alternative, cashew cheese, vegan cheese
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