- Superb for spreading on crackers, bagels, baguettes, vegetables, and sandwiches (try whole wheat bread with grilled bell peppers, lettuce, and tomatoes then top with garlic and herb boursin vegan cheese)
- Stuff into canapés, dollop on soup tops, add to pasta or salads
- Perfect cheese for a party or a romantic dine-in
- Excellent for your cheese-wine-chocolate with fruit platter surprise or a cheese-and-wine night
- Pairs well with dry white wines
- Great ingredient for sauces to pour over your favorite dish (see recipe below, top on your grilled chicken breasts)
Vegan Boursin-Infused Mushroom Sauce
1 cup mushrooms
1/4 cup Boursin Cheese - Vegan, crumbled
2 tbsp parsley, chopped
1 shallot, minced
1 tbsp extra virgin olive oil
1 tbsp butter
half a cup white wine
salt and pepper
Drizzle olive oil in a pan.
Put in mushrooms and butter.
After a minute, add the shallots.
Pour the wine over and mix. Cook until brown.
Take off from the heat and whisk in the vegan boursin cheese and chopped parsley.
Sprinkle with salt and pepper to taste.
Pour the sauce over your favorite dish.
Raw cashews, coconut oil, rejuvelac (sprouted-grain probiotics), nutritional yeast, garlic, parsley, Pangasinan sea salt, tarragon, thyme, marjoram.
*Allergens: contains cashews
For just a 30-gram serving of this vegan cheese, get 8% of your recommended daily vitamin B12, 15% of Niacin and Folate, 25% of B6, 35% of B2, 35% of B1, and 15% of B3 - all of these in just a spoonful!
Get the same herby taste, the same amount of protein as the dairy boursin but with fat content cut in half, carbs and saturates more than half. You get lesser sodium, too. Not to mention, this version has fibers. In short, friendlier to health.
No need to give up on cheese for those who avoid dairy, safe for diabetics and gluten-intolerant, perfect for a vegan diet.
Storage: Keep refrigerated.
Best eaten within three weeks of opening.
Shelf life: three months in the freezer.