Boursin Style Cheese (vegan!)
Inspired by local vegan pizza master, Virtuous Pie, this cheese is my take on the classic Boursin Cheese.
It’s one of those things we always have in our house—similar to how people always have cheese or milk! It’s a crowd pleaser at all parties and you can customize to the season. Adding cranberries at Christmas and chives in the summer!
This recipe makes two cheese rounds, or just make one and refrigerate the rest in a container to easily crumble onto salads, crackers, tacos, pizza and sandwiches at home.
INGREDIENTS
1 block firm tofu
1 heaping tsp onion powder
1/2 cup refined coconut oil, melted (refined removes the coconut flavour.. but you can try with regular if that’s all you have!)
1.5 tbl apple cider vin
2 tbl lemon juice
1 heaping tsp salt
3 tbl red pepper/chilli flakes
Add the above ingredients (except for chilli flakes) into a blender and blend until well mixed, smooth and creamy. You will probably need to continue to push the ingredients into the blender by using a tamper.
Once blended, divide the mixture in half. Each half will form one cheese round. Using your hands, form the mixture into a smooth ball and place on seran wrap. Flatten the ball by pressing a hand to the top of the ball until you reach your desired width. I like mine to be about 2 inches high and 4 inches wide. Cover with seran and place in the fridge for 4 hours or overnight. Repeat this with the other half of mixture or place remaining mixture in container and eat as a spread/crumble on top of salads.
Remove from fridge. Pour chilli flakes onto flat plate and roll the sides of the cheese over the chilli flakes until the side is all covered. Serve right away with crackers or bread! Or store in the fridge for up to 5 days.