When I first went vegan 12 years ago, the choices of vegan cheese were pretty slim. Daiya was still relatively new and try as I might I couldn’t use nutritional yeast on its own like I would parmesan as a pre-vegan (sacrilege as a vegan perhaps? I’m also not a huge fan of kale). The choices these days are anything but slim.
Being the new vegan product junkie that I am, when I came across Boursin’s vegan version of their garlic & herbs cheese spread I had to try it. It was creamy and had a sharp bite to it. It reminded me of stinky dairy cheese, think camembert cheese. There was also a very strong garlicky aftertaste to it that just sort of lingered. Overall, I’m not too sure I cared for it much. Treeline’s soft spreadable vegan cheese is still my favorite by far.
