Vegan Bursin Cheese

1. Preheat the oven to 200°C. Cut off the top of the garlic head and wrap the garlic in foil. Bake for 30-45 minutes, until the garlic is fragrant and soft. Remove and allow to cool completely.

2. In a blender, chop the cashews, coconut flakes and salt. Add water and mix well.

3. Add the baked garlic and lemon juice to the blender. Chop it up. Add the greens and chop well.

4. Cover the cheese pan with parchment paper. Put the mixture into a mold, press down and flatten. Cover the cheese with a film and put it in the refrigerator overnight.

5. Serve cheese with bread or crackers. Garnish with currants. Store the cheese for no longer than one week.

Source: plantbasedmag

Translated by Yana Dotsenko

As one of the favorite cheeses in the world, Boursin originates from France. Although it is used in more than 30 countries, it is still the most popular in its own country. The cheese was created by Francois Bourcain in 1957 in Normandy, and the source of inspiration was a traditional French dish of simple fresh cheese with chopped herbs, which guests could mix if they wanted. Today, Bursen cheese is available in five varieties: garlic and small herbs, pepper, shallots and shallots, light garlic and small herbs, as well as garlic and fried red pepper. The original Boursin garlic and herbs are made simply from sour cream, garlic, salt, pepper, parsley and green onions and are still the most popular. Boursin Light is a popular novelty in the family of Boursin cheeses, 78% less fat and 64% fewer calories than in conventional versions. Bursen cheese is considered a specialty. Although it may be hard to find in a regular supermarket, it is easy to find in any supermarket with branded cheeses. Official website of Boursin, boursincheese.com , offers a zip code-based store search to help you find the nearest store. In the vegan version of cheese, milk replaces cashews, coconut chips and water.