Vegan Boursin / Herbed Creamy Cheese Spread

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


  1. The night before you plan to make this, put cashews and enough water to cover them in a bowl and leave overnight to soak.
  2. 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.
  3. Add the fresh herbs and pulse a few times until roughly chopped and mixed.
  4. Refrigerate. Best left overnight so that flavours marry.  Serve the following day.  It will keep for several days in the refrigerator.

4 thoughts on “Vegan Boursin / Herbed Creamy Cheese Spread

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