I used to love Boursin cheese before I was vegan so I created this recipe to try and replicate it. I am happy to say this nut cheese is just as good, it has all the garlicky herby favours of the dairy version. The only problem is my husband demolishes it so quickly!
Some of you might think vegan cheeses are too complicated to make, I used to think this too. It really is easier than it sounds. The entire process is done over about 3 days, but each step takes mere minutes. It is completely worth the little bit of planning, and is immensely rewarding to know you can do this yourself.
I use garlic powder which you can buy easily from Asian Supermarkets or at your local health store. I prefer to use Rejuvelac as a probiotic, my recipe can be found here. But if I haven’t the time I use probiotic powder. Simply break open some probiotic capsules which are widely available at health stores and pharmacies. Get the best you can afford.
You’ll need either a nut bag or some muslin or cheese cloth. I suspend the ‘cheese ball’ in a large jug and tie the end of the nut bag to the jug handle and cover it all with a plate to stop anything dropping in! Yes it smells, but I promise it is a pleasant smell!
Preparation Time: approximately 3 days for the entire process but each step is between 5 and 10 minutes
- 1 1/2 cups cashews, soaked for minimum 12 hours or up to 1 day
- 1 cup raw unbalanced almonds, soaked 12 hours and then skinned
- 1/2 cup rejuvelac OR 2 probiotic capsules with 1/2 cup filtered water
- 1/2 cup nutritional yeast
- 1/2 -1 teaspoon garlic powder, depending on personal preference
- 2 teaspoons lemon juice
- 2-3 tablespoons minced chives
- 2-3 tablespoons minced parsley
- 1 tablespoon minced dill
- Drain your soaked cashews and almonds and rinse well.
- Place nuts in the blender with rejuvelac or water/probiotic mix, nutritional yeast, garlic powder and salt. Blend well until creamy and smooth.
- Place mix in a nut bag, or cheese cloth, twist until its a tight ball and tie a knot in it.
- Suspend the cheese. A jug is perfect, use the end of the nut bag to tie to the handle and then place a plate over the top of the jug.
- Leave for 24 hours at room temperature.
- Unwrap the cheese after 24 hours and place in a bowl with a lid and refrigerate for another 24 hours.
- After refrigeration, it should be fairly firm. Add the herbs and the lemon juice and mix up again, I like doing this with clean hands.
- Shape at this point, use a mould if you wish. I like to roll in cling film into a long log shape, or I have a small round tin I place it in. Refrigerate again for at least another 24 hours.
I used a Froothie Optimum 9200 Blender to make this, which makes it easy and quick to make a smooth nut mix. If you don’t have a high speed blender, you might have to stop and push the mix down a few times and it may not be as smooth, but it will still be a great vegan cheese.