11/08/2023Sauces, condiments, cheese - To share - Appetizers

Vegan Boursin cheese with Figs and Walnuts

Name: Vegan Boursin cheese with Figs and Walnuts
Prep time: 10 min
Total time: 10 min
Yield: 1 cheese
Cuisine: Vegan
Ingredients: 100 g cashew nuts; 40 g deodorized coconut oil; 50 mL water; 5 g salt; 1 tbsp apple cider vinegar; 30 g dried figs; 30 g walnuts

For hosting Autumn / Winter Oven-free Gluten-free

For: 1 cheeseDifficulty: EasyPreparation: 10 minFridge: 12h00Rest: 30 min

This was my guilty industrial pleasure when I was a student 😅 I loved it! And it's not very complicated to veganize. I shared my cashew cheese base a few days ago, so here it is in fig and walnut Boursin version! If you're more of a garlic and herb kind of person, no judgment, that works too 😛 I'm thinking of making several variations for Christmas or for the next day's brunch, a little platter with various flavors 😍 As the days go by in the fridge, the taste becomes more refined, I love it even more after 10 days!

Servings

Ingredients

Cups

-cashew nuts 100 (g)
-deodorized coconut oil 40 (g)
-water 50 (mL)
-salt 5 (g)
-apple cider vinegar 1 (tbsp)
-dried figs 30 (g)
-walnuts 30 (g)

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Steps

Soak the cashews in water for 30 minutes if they are crushed, 2 hours if they are whole. Drain them.
In your blender, add the cashews, coconut oil, water, salt, and vinegar. Blend until smooth.
Chop the walnuts and dice the figs.
In a bowl, mix the cheese with the toppings. Pour into a mold lined with parchment paper. Place in the fridge for at least one night. Keep for up to 12 days.