Vegan cashew based boursin cheese

Vegan Boursin Cream Cheese


This is a new cream cheese that I made from cashews. It is inspired by my mom's absolute favorite cheese 🧀
Black pepper Boursin.
Unfortunately, my mom isn't able to give her thoughts about the cheese as she lives very far away...  But In my humble opinion, it is pretty dang close. I hope she would agree with me when she tries 💜
In any case, my husband and I are in love with it and it is so so easy to make! We put it on everything!.....

Purple Wildflour Vegan Bakery

Cashews are the most common nut used to make vegan cheese and it is very clear why. Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health. They are very neutral in taste so you can make them into any flavor cheese you would like. 

Note - this cheese can be made from white almonds as well if that is your personal preference.

Eating live probiotics has a lot of health value, they provide all sorts of powerful benefits for your body and brain. They may improve digestive health, reduce depression and promote heart health. 

Serving suggestion:

  • Sourdough slice with vegan boursin and avocado slices. This cheese is perfect as a spread, it is very flavorful, so no need for any other toppings. 

  • Boursin dip, served with cucumber, celery and carrot sticks, as a great snack.

  • Homemade spinach tortilla, filled with boursin and dried tomato pesto.

 Purple Wildflour Vegan Bakery

Whenever I go in the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking... 

Recipe's song:

This recipe is a new territory for me but it is also smooth and spicy, I feel like 

Moonage Daydream by David Bowie is a perfect fit

Purple Wildflour Vegan Bakery

Let's start:

Soak time: 8 hrs Prep time: 10 minutes
Fermentation time: 48 hrs
Difficultymedium Servings: 1 Jar


Tools: Ingredients:
  1. Soak cashews for at least 8 hours, drain well. Place the cashews in a heat resistant bowl and cover with boiled water for 5 minutes,  this will help eliminate any unnecessary bacteria. Drain well, let the cashews cool down a little bit and then place in the blender. (If your blender is heat resistant, you can place the cashews in right away) 
  2. Add the water and blend well for 5 minutes. Scrape the side of the blender with a rubber spatula to make sure all the cashews are blended. If the paste is too thick, you can add water. Make sure to add only 1 tbsp at a time to prevent the cheese from being too liquid.
  3. Add the probiotics (open the capsule and empty it into the blender), blend for another 5 minutes.
  4. The cream should be very smooth and creamy (like a heavy cream cheese). add the salt, black pepper and garlic and blend another 1 minute.
  5. Try the cheese and fix seasoning according to taste.
  6. Transfer the cheese to a clean glass bowl, cover with plastic film. The plastic film should be touching the cheese to prevent the cheese from forming a dry crust.
  7. Let the bowl sit at room temperature for 2 days, this will allow the cheese to ferment a little and develop it's great taste.
  8. Transfer to a sealed container in the fridge and keep for up to 10 days.
  9. Enjoy!

Purple Wildflour Vegan Bakery

Purple Wildflour Vegan Bakery

Have you already tried it? Go ahead, share your version with me, take a picture and tag @pwildflour
Let me know what you think of the recipe in the comments section :)

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With these portions described in the recipe, you are going to taste the garlic because I intended for it to be noticed as I thought it added to the flavor. You can very easily decrease the amount for more of a mild flavor or remove the garlic entirely.
Sharon Benari
This sounds incredible!

Can you really taste the garlic or is it a suddle flavor?


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