Ingredients
Method
- Place the 4.0 oz (113g) of coconut milk cheddar cheese in a small glass mixing bowl and let it sit at room temperature for approximately 15 minutes to soften slightly for easier mixing.
- Sprinkle the 0.1 tsp (0.5g) garlic powder, 0.1 tsp (0.1g) dill, 0.1 tsp (0.1g) marjoram, 0.1 tsp (0.1g) basil, 0.1 tsp (0.3g) pepper, 0.1 tsp (0.2g) thyme, and 0.1 tsp (0.1g) parsley directly over the cheese.
- Mash the ingredients together using a heavy-duty fork, pressing the herbs into the cheese and folding the mixture over itself until the spices are thoroughly and evenly distributed.
- Transfer the combined Homemade Vegan Boursin Cheese into an airtight container or wrap it tightly in parchment paper to form a wheel.
- Refrigerate the cheese for at least 2 hours before serving to allow the dried herbs to hydrate and infuse the cheese with flavor.
- Store any leftovers in the refrigerator for up to 14 days, ensuring the container remains sealed to maintain freshness.
- Add a Touch of Moisture: If the mixture feels too firm or crumbly, incorporate 0.1 tbsp (1.5ml) of extra virgin olive oil or a splash of heavy coconut cream. This adds a luxurious sheen and improves the "mouthfeel."
Temper Your Cheese: Ensure your coconut milk cheddar is at room temperature before you start mashing. Cold vegan cheese can be brittle, but bringing it to room temperature allows for a much creamier, spreadable texture that mimics authentic Boursin.
Bloom the Herbs: If you have the time, let the Homemade Vegan Boursin Cheese sit in the refrigerator for 24 hours. This "blooming" process allows the oils in the dried herbs to fully release into the fat of the cheese, deepening the savory profile.
Finely Mince the Base: If your coconut milk cheddar comes in a block rather than a soft form, grate it using the finest side of a box grater before mashing. This ensures there are no large "chunks" and the herbs distribute more evenly.