Go Back

Cranberry ‘Boursin’ Style Cheese Recipe

Perfect for the holidays
Prep Time4 hrs
15 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: vegan
Servings: 8


  • 85 g cashew nuts
  • 125 ml unsweetened plant milk
  • 2 tbsp tahini
  • tsp onion powder
  • ½ tsp garlic powder
  • 10 g nutritional yeast
  • 1 tsp salt
  • 250 ml boiling water
  • 2 tbsp agar powder
  • Handful dried cranberries
  • decorations freshly ground black pepper, pink peppercorns and sage leaves optional


  • Line a large pudding basin (around 650 ml) or similar sized container of your choice (to use as a cheese mould) with cling film and leave some hanging over the edges. Set aside.
  • Soak the cashews for a minimum of 2 hours. Drain and rinse thoroughly.
  • Blend the cashews, plant milk, tahini, lemon juice, nutritional yeast, onion powder, garlic powder, and salt until smooth. Set aside.
  • In a jug, pour the 250 ml of boiling water over the agar powder until the powder has dissolved.
  • Add this to the cashew mixture in the blender and give it a quick whizz until combined.
  • Stir through a handful of dried cranberries and then pour the mixture into your mould. Leave to cool for 20 minutes before transferring to the fridge.
  • Leave to set for a minimum of 2 hours.
  • Decorate with peppercorn and sage.