I’ve never had Boursin, so it’s not something I miss, but recently I came across a few recipes for veganised versions of it and decided it sounded nice, so I made my own take on it. The end result was a creamy spread that was a hit with omnivores (note: I don’t know how like or unlike Boursin it was, so I didn’t call it Boursin, I just described it as an herbed creamy spread). It was great on crackers and was also absolutely fantastic on a sandwich of thick slices of sourdough bread topped with the thick, creamy spread and finished off with sliced tomato, roasted red peppers, and salad leaves.
Creamy Boursin-style spread
- 1.5 cups cashews, soaked overnight
- 200 g firm tofu
- 2 tbsp soya milk
- 2 tsp lemon juice
- pinch of salt
- 1/2 tsp garlic powder, or 1-2 cloves
- 5 tbsp nutritional yeast, optional
- 1 tsp white miso
- 1 tsp tahini
- 1/2 tsp vegetable oil
- dried Italian herbs to taste
- Fresh herbs: suggested chives, organo and basil to taste
- The night before you plan to make this, put cashews and enough water to cover them in a bowl and leave overnight to soak.
- The next day, drain cashews and blend them in a food processor. Add the tofu, soya milk, lemon juice, salt, garlic/garlic powder, nutritional yeast, miso, tahini, vegetable oil and dried herbs and blend until it forms a smooth paste.
- Add the fresh herbs and pulse a few times until roughly chopped and mixed.
- Refrigerate. Best left overnight so that flavours marry. Serve the following day. It will keep for several days in the refrigerator.