When Annie from An Unrefined Vegan asked me to review her new vegan cookbook Crave, Eat, Heal I could not have been more pleased! I’m a big fan of her website and her awesome, healthy, vegan recipes. This plant-based cookbook is filled to the brim with delicious, healthy recipes for every possible craving out there. Including that craving for Roasted Garlic & Fresh Herb Cream Cheeze aka VEGAN BOURSIN!
*Photos courtesy from Annie’s cookbook Crave, Eat, Heal with permission from the author.
Honestly, friends. We all know about Boursin cheese. It is probably the one appetizer that probably always goes the fastest at family get-togethers and, let’s be honest here, my partner J is obsessed. If you are not familiar with Boursin Cheese, it is a creamy, salty, garlic & herb cheese spread that I ate wayyyyy to much of before I went dairy-free.
But let’s get real, Boursin cheese ain’t really that healthy and there’s nothing plant-based about it. 😉 You can imagine how happy my partner J was when I whipped up homemade, healthy, and somehow even more delicious the traditional store bought Boursin cheese from Annie’s cookbook. This Vegan Boursin Cheese is creamy, salty, filled with delicious roasted garlic and tastes out-of-this-world-AMAZING spread onto crackers. Thanks for the great recipe, Annie!
Creamy craving averted! 🙂
And let’s talk about this cookbook. Crave, Eat, Heal is not your standard cookbook and is truly a treasure in the kitchen… and I do not say those words lightly! Every recipe is nourishing and free of refined sugar, animals products, gluten (or have gluten-free options) and are low in oil (and many oil-free recipes to boot!). There are a ton of gorgeous photos as well that will have you eating through this cookbook with your eyes.
Annie took the time to separate her cookbook into sections based on THIRTEEN different cravings. Genius, right?!
Carbs
Chocolate
Comfort
Cool
Creamy
Crunchy
Green
Junk
Salty
Spicy
Sweet
Tart
Warm
There is literally a craving for every possible craving out there. There are recipes for dinner (Hellooo, Pop’s Pasta Broccolini), dessert (Pecan Pie Pudding #getinmybelly), breakfast (Cinamon Apple Toast, yum!) and every snack and meal in between. Annie also included FIVE other delicious, simple cheez recipes in her cookbook from Butternut Squash Queso to Chipotle Cheez Sauce. Yum.
Crave, Eat, Heal is a cookbook I would definitively recommend to anyone looking for nutritious and healthy recipes to whip up in the kitchen. Now, let’s get our Vegan Boursin Cheez on! 🙂 Have a wonderful end of week, everyone!
- 1 small head garlic
- 4 Tbsp. fresh chopped herbs, such as thyme, rosemary, chives, and/or oregano
- 1 cup raw cashew pieces, soaked in water 8-10 hours, rinsed and drained
- ¼ cup coconut butter or ¼ cup unsweetened coconut flakes, soaked in water for about 15 minutes, drained
- ¼ tsp. sea salt
- ½ - 1 tsp. garlic powder
- 3 Tbsp. fresh lemon juice
- Preheat toaster oven (or oven) to 450-degrees. Cut off the top ⅓ or so of the garlic and wrap the head in foil. Place the garlic in the oven and roast for 30-45 minutes, or until fragrant and very soft. Remove from the oven and allow to cool completely before unwrapping.
- Line two ¾ cup ramekins with cheesecloth. Sprinkle the bottoms of the ramekins with one tablespoon each of the herbs, reserving the remaining herbs.
- Meanwhile, in a food processor, process the cashew pieces, coconut butter or coconut flakes, and salt until fairly smooth. (It will not get completely smooth.) Squeeze the cloves from the roasted garlic and drop into the bowl of the food processor. Add the garlic powder and the lemon juice and process until thoroughly combined.
- Divide the mixture between the prepared ramekins, pressing the cheese down into the herbs and cheesecloth. Tap the ramekins on the counter a few times and level the top. Divide the remaining herbs between the two ramekins, gently press them into the cheese and cover with the ends of the cheesecloth. Put one ramekin on top of the other and fill a third ramekin with water and place it on top of both ramekins (you’ll have a “tower” of 3 ramekins). Place them in the refrigerator and let set overnight.
- The next day, remove the water-filled ramekin. Gently tug the cheesecloth to remove the cream cheese from the other ramekins and serve with bread or crackers - or place them in an air-tight container for up to one week.
I give a range of garlic powder here because it’s pretty powerful stuff. As the cheese sets, the flavor develops, so err on the side of less garlic powder (or none) if you’re not a big fan.
Total time: 48 hours, including soaking, roasting, and setting time
Recipe reprinted with permission from Ann Oliverio and Front Table Books.
Buy Crave, Eat, Heal here*:
Thank you for providing me with these article examples. May I ask you a question?
I know this is an older post, but I am wanting g to try this recipe and have a question! Can I substantiate the coconut butter with coconut mana?
Thanks! 😊
So excited to try this.. Just wondering: is the coconut aspect key for the taste / texture? Could I use a different vegan butter? Thanks!
Hi Alice! I double checked with Ann and I would not sub the coconut for vegan butter – it would make the boursin greasy I’m guessing. Let us know if you end up trying this Boursin – would love to know your results 🙂
Hi Ceara,
thank you for introducing this great recipe to us. I love cheeses, but for well known reasons, I’m trying to make/find vegan cheese recipes, and this one sounds just right!
Thanks so much, Jasmin! This Vegan Boursin is my new favorite vegan cheese thanks to Annie!! 🙂
I love Boursin, it is creamy and of course high in fat in calories 🙁 So I must try this vegan one 🙂 The book sounds interesting!
Thanks so much, Mira! This vegan Boursin from Annie’s cookbook is amazing! 🙂
I’ve never tried Boursin before but I love that you made a vegan version! It looks fantastic and I love all the herbs and garlic! Annie’s cookbook sounds wonderful too! Love how she organized it by cravings! Such a great idea 🙂
Thanks so much, Kelly! I love the cravings idea too – it’s genius! 🙂
Oh yesss, Boursin! So good. Such an inspiration, Ceara! Thank you for sharing Annie’s recipe… I’m looking forward to trying it! Cashews are amazing!!
I couldn’t agree with you more, Traci!! Cashews work such magic in the kitchen 🙂
I seriously cannot wait for the book to come out. And the boursin cheese recipe? Delish!!! Beautiful pics as well.
Thanks so much, Chrysta!!!
I love Boursin cheese, Ceara, and how fun it is to be able to make it at home with more healthy ingrédients. Annie’s cookbook sounds so interesting too! Pinning!
Thanks so much for the kind words and pin, Hadia! 🙂
Anytime that cheese is at a party, I sit there and eat it until it’s gone. Guilty pleasure. At least now, I can feel a little bit better about eating. 😀
🙂 Hehe, yes! I love healthy versions of cheese like this!! Perfect for parties!
That cookbook sounds perfect, Ceara! And that is such a gorgeous picture, too. I’ll have to check it out! And this garlic cheese sounds so delicious, Ceara! I’ve never made anything like this before. I absolutely love the flavor combination! Pinned! Hope you have a wonderful Thursday!
<3 Thanks so much for the kind words and pin, Gayle!!
I’ve never had Boursin but this looks like an awesome book! Traditionally Boursin isn’t healthy so I’ve. Always avoiding it but I need to try this version. It looks scrumptious and so versatile.
<3 This is such a HEALTHY version and I actually like it more than the traditional stuff ;) Thanks, Laura!
I love boursin, so a vegan version sounds great. It’s all about the garlic and herbs anyway.
Yes, it is all about the garlic and herbs! You are SO right, Dannii 🙂 Hope you are having a great week.
Ceara, what a lovely review! Thank you so much – and I’m so glad J liked the cheez ;-)!!
Thanks so much for putting so much effort into your gorgeous cookbook, Annie! You can tell all the love that went into it when reading it! It’s such a pleasure making your nutritious recipes! <3 And yes, haha, let's just say the cheez didn't last long around here 😉