• Michelle Braakhuis


Now that spring has fully sprung. And the first rays of sunshine seduce me to sing cheesy summer songs at festivals where endless nights are a part of the line up and eating to much food is my thing..yes, problem number one.

It made me realise though that I miss my French baguette with a thick layer of herb cheese.

And while I’ll continue searching for the perfect gluten-free baguette, below my version of creamy boursin spread.

The weather in Amsterdam is supposingly perfect for a picnic in the park.

Guess what I’ll be doing tomorrow all day ☀️☀️.. Enjoy your weekend & this recipe 😃!


  • 250 g firm tofu

  • 80 g cashew nuts, soaked in boiled water for at least 10 minutes

  • 2-3 big garlic cloves

  • 1/2 tsp salt

  • 5 tbsps apple vinegar

  • 5 tbsps boiled water

  • 85 coconut oil, melted

  • 1 tbsp fresh chives, finely chopped

extra needed: food processor, measuring cups & spoons, scale, bowl, cling film serves: several portions


Cut the tofu into 4-5 slices.

Take 2 clean dishcloths, place the tofu slices in-between and squeeze out the as much moisture as possible.

Drain the cashew nuts and mix together with the tofu, garlic, salt, vinegar, water and coconut oil in a food processor.

Make sure it becomes a smooth mixture, don’t forget to scratch the sides and mix again. It will take a few minutes to blend completely.

Lastly add the finely chopped chives and mix once again (by this time hand, not with the machine).

Cover a bowl with cling film and add the cheese mixture. Press slightly and smooth evenly.

Cover the entire mixture with cling film and allow the cheese to harden for at least 8 hours. Once cured, store in an airtight container in the fridge up to 2 weeks.

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