As it’s one of my favourites, I thought I’d show you how to make vegan Boursin cheese.

This is something that is a cross between a soft cheese and a spread.  You need to keep it in the refrigerator to keep it firm-ish.

Ingredients

  • ½ Cup + 2 Tblsp of cashews soak overnight and rinsed thoroughly.
  • 12.3 oz box extra firm silken tofu – drain as much water out as possible.
  • 2 Tblsp fresh lemon juice.
  • ¾ teaspoon salt.
  • ½ teaspoon light miso.

Blend the above ingredients until really, really smooth.

Then add:

  • 1 – 2 medium cloves crushed garlic.
  • 1 – 2 teaspoons minced fresh chives.
  • 1 Tblsp chopped fresh parsley.
  • ¼ teaspoon ground black pepper.

Blend again until smooth or pulse to have more “chopped” bits.

Scoop into 2 cup ramekins, cover and pop into the refrigerator.

Variations:

  • Use shallots instead of garlic
  • Instead of the chives use basil or dill
  • Try 2 Tblsp of chopped roasted red peppers or sun-dried tomatoes.
  • Add chopped nuts.

Enjoy
Ciao
Fee





Save

Save

Save

Like
Like Love Haha Wow Sad Angry
1