I wasn’t trying to reinvent Boursin – just chasing that creamy, tangy, herb-packed memory from before I gave up dairy. This homemade dairy – free Boursin style cheese has become a go-to in my kitchen: slow-fermented, rich, and easy to make.
This version shares the rich, creamy, and distinctly herby flavour profile of the classic original version. Like the product that inspired it, this vegan base is perfect for a multitude of flavourings – freshly ground black pepper, rosemary and black garlic, sweet caramelised onions, or a sprinkle of truffle salt. It’s hard to go wrong, and experimenting with your own flavour twists is all part of the fun. Personally I think finely diced Kalamata olives and capers make this even more delish!
Dairy-Free Boursin Style Cheese
Ingredients
- 1 cup fermented soy sour cream, cashew cheese or store bought option
- 2 tbsp melted coconut oil – optional
- 1/4 cup finely diced red onion
- 1/4 cup dried chopped chives
- 2 tbsp finely chopped parsley
- 1/2 tsp dried garlic powder
- zest and juice of a lemon
- sea salt to taste
Method
Choose your plant-based cream cheese. If you’re using a soft homemade soy sour cream instead, you may need to thicken it to achieve a cream cheese-like consistency.
Thickening the cream cheese is easy. Place the soy sour cream in a sieve lined with a clean cotton or linen cloth (or a tea towel) set over a bowl. Let it strain for about 24 hours, or until it has firmed up — the cloth will absorb or drain away the excess liquid.
If using coconut oil, first stir the melted coconut oil through the cream cheese, this step isn’t essential, a homemade soy cream cheese has no added fat, the coconut oil adds what’s called ‘mouth feel’ and makes is hold its shape better. Store bought plant-based cream cheese may already include this ingredient so check its ingredient list and omit if necessary.
Add the diced red onion, chopped chives and parsley, garlic powder, zest and half of the lemon juice and mix to combine.
Taste and then season to taste. Use the remixing lemon juice, more sea salt or any of the ingredients. The flavours develop with time, make a double batch and set half aside to compare.
If you are new to plant-based cheese making, read this post on Easy dairy-free Cheeses for beginners. Remember to comment or tag @Call.Me.Ishbel and subscribe for more plant-based recipes directly to your inbox.
