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Vegan Boursin Style Cream Cheese

Vegan Boursin Style Cream Cheese

Georgie - Greens of the Stone Age
Georgie - Greens of the Stone Age
Georgie - Greens of the Stone Age
Serves 6 - 8
Prep time: 2h 15
Cooking time: 30min

A delicious raw vegan Boursin style cream cheese that's worthy of cracking out on the cheese board at any special occasion. This creamy cashew based cheese is laced with oven roasted garlic and fresh herbs that will blow your taste buds away.

Please note that prep time includes a 2 hour chilling time.

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  • 1.

    Firstly you will need to start by roasting your garlic. Pre-heat your oven to 230°C/Gas Mark 8/450°F. Cut off the top of your garlic head with a sharp knife - about ¼" to ½" from the top of cloves, leaving the individual cloves of garlic exposed. Drizzle with 1 tsp of olive oil and wrap the head in foil, shiny side on the inside. Place your head of garlic into the oven and roast for 30 minutes or until fragrant and soft when pressed. Remove and allow to cool completely before unwrapping to let the steam do its magic work.

  • 2.

    Place all of your ingredients, except for the lemon juice and fresh herbs (and those reserved for the topping), into the bowl of your food processor and process until smooth. Add your lemon juice 1 tbsp at a time until you get you desired taste. Next add your fresh parsley leaves and chives and pulse until the herbs are finely chopped within the cheese. Be sure to stop periodically to scrape down the sides of the bowl before processing again to ensure everything is incorporated fully.

  • 3.

    Grease and line either one large or 2 small ramekins with cling film. Divide your freshly chopped parsley and chives between the 2 ramekins, then divide the cheese equally whilst pressing down firmly. Be sure to gently smooth out the base of the cheese too. Fold over the cling film and then cover the top of the ramekin(s) with another layer of cling film. Place in the fridge for 2 hours or until firm. For best results place a heavy weight on to the top of the cheese to ensure the cheese becomes compact. Serve with your favourite gluten-free/Paleo crackers, rice cakes, apple slices, or even as a filling in a baked potato.

  • 4.

    Note: This recipe requires you to soak your cashews in water overnight before use. Store refrigerated for up to 1 week.

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