It’s always such a pleasure when you come across a cookbook that focusing on wholesome, beautifully healthy foods AND still looks good enough to eat. You know what I mean. Sometimes healthy food doesn’t always look well, edible, but not with Annie Oliverio’s cookbook, Crave Eat Heal. Annie, woman extraordinaire behind the beautiful blog An Unrefined Vegan has created such a beautiful cookbook, full of healthy, easy-to-make, and tasty recipes that you will want to have in your collection.
It’s such a fun set up for a cookbook too, divided into different “Cravings” sections to satisfy whatever you are in the mood for at that very moment. Whether you need something salty, sweet, spicy, comforting, crunchy, or chocolate, you are able to indulge all your cravings while giving your body the nutrition it needs. See now, how fun is that? So clever. Also, all recipes are free of animal products, refined sugar, are low in oil (many contain no oil), and are gluten‐free or have gluten‐free options.
Photo credit Annie Oliverio
I, of course, went to the Creamy Cravings because I knew there was a vegan boursin cheeze in this book and I knew I wanted to make it. Not only is it the perfect spread for crackers, homemade gluten free bagels, or even with fresh fruit, but the roasted garlic adds a warmer tone to the cheeze that you don’t get if you created a raw cream cheeze like this one. Be warned however, this vegan boursin cheeze is bursting with garlic, like, exploding, so if you do not like garlic, you might wanna tweak it a bit to fit your liking. For me, I love garlic and I cannot have enough of it so I say bring it on (I also added the maximum garlic powder to the recipe and it was perfect)! So smooth, creamy and bursting with tons of flavor. Oh goodness, thank god I still have a little more leftover in my fridge…
Photo credit Annie Oliverio
Print
Vegan Boursin from Crave, Eat, Heal Cookbook
- Yield: Makes 2 small rounds 1x
Ingredients
- 1 small head garlic
- 4 Tbsp. fresh herbs, such as thyme, rosemary, chives, and/or oregano
- 1 c. raw cashew pieces, soaked in water 8-10 hours, rinsed and drained
- 1/4 c. unsweetened coconut flakes, soaked in water 15 minutes, rinsed and drained
- 1/4 tsp. sea salt
- 1/2–1 tsp. garlic powder
- 3 Tbsp. fresh lemon juice
Instructions
- Preheat toaster oven (or oven) to 450-degrees. Cut off the top 1/3 or so of the garlic and wrap the head in foil. Place the garlic in the oven and roast for 30-45 minutes, or until fragrant and very soft. Remove from the oven and allow to cool completely before unwrapping.
- Line two 3/4 cup ramekins with cheesecloth. Sprinkle the bottoms of the ramekins with one tablespoon each of the herbs, reserving the remaining herbs.
- Meanwhile, in a food processor, process the cashew pieces, coconut butter or coconut flakes, and salt until fairly smooth. (It will not get completely smooth.)
- Squeeze the cloves from the roasted garlic and drop into the bowl of the food processor. Add the garlic powder and the lemon juice and process until thoroughly combined.
- Divide the mixture between the prepared ramekins, pressing the cheese down into the herbs and cheesecloth. Tap the ramekins on the counter a few times and level the top. Divide the remaining herbs between the two ramekins, gently press them into the cheese and cover with the ends of the cheesecloth. Put one ramekin on top of the other and fill a third ramekin with water and place it on top of both ramekins (you’ll have a “tower” of 3 ramekins). Place them in the refrigerator and let set overnight.
- The next day, remove the water-filled ramekin. Gently tug the cheesecloth to remove the cream cheese from the other ramekins and serve with bread or crackers or place them in an air-tight container for up to one week.
Notes
Total time: 48 hours, including soaking, roasting, and setting time
Suggestions:
If you use the Coconut Butter rather than the coconut flakes, you may need to add just a touch of water when processing.
I give a range of garlic powder here because it’s pretty powerful stuff. As the cheese sets, the flavor develops, so err on the side of less garlic powder (or none) if you’re not a big fan.
Recipe reprinted with permission from Ann Oliverio and Front Table Books.
Nutrition
- Serving Size: 1/2 round
- Calories: 201
- Sugar: 2g
- Sodium: 125mg
- Fat: 16g
- Carbohydrates: 11.7g
- Fiber: 1.1g
- Protein: 5.4g
Some sample photos and recipes from Crave, Eat, Heal:
Date Nut Truffles
Carrot Ginger Turmeric Steamer
Double Chocolate Berry Good Cookies
Butternut Queso Dip
For all of my US residents, this book can be yours! Simply enter to win below (giveaway closes Tuesday, May 19th at 12am PST). Or you can skip the giveaway and purchase immediately here.
Annie is the woman behind An Unrefined Vegan and Virtual Vegan Potluck. She lives in blissful satellite‐and cable‐free isolation with her husband, Kel, and their only son, Ike (part dachshund, part Labrador). Annie’s first vegan cookbook, Crave Eat Heal: Plant-based, Whole Food Recipes to Satisfy Every Appetite was published in April 2015. A companion e‐book, Crave.Eat.Heal.Outtakes. is also available here and here. Follow her on Twitter, Pinterest, Instagram, Facebook, and Google+.
chocolatey for sure!
I usually crave salty foods. Chips are definitely my weakness.
I usually crave sweets, and it can get out of control. I need more recipes without sugar to satisfy my sweet tooth. This cookbook looks fabulous! Thank you Cara for offering us a chance to win it!
I have the WORST sweet tooth, which is terrible because refined sugar and I do not get along. I’m always looking for healthier (and GF) alternatives, so this book looks amazing!!
WOW. This recipe. I CAN’T EVEN. Vegan Boursin!? Annie is a genius and I love her for making this recipe (It’s okay, I love you too, Cara! I love a lot of vegan foodies 🙂 )
I have chocolate cravings every day. And cravings for anything sweet. I also have carrot cravings (weird, I know).
I definitely have sweet cravings!
I usually crave sweet, but sometimes I also crave salty, so I have a little bit of both.
This looks really good to me. Planning to have it one day. Anyway, thanks for sharing.
Though I cannot enter the giveaway (I am a Canadian, eh?) I love this post! I connected with Annie over Virtual Vegan Potluck and she was so patient and kind when I thought I blew up my website. Long story but just shows how un-techy I am. I am so happy to see this book! Wishing her all the best.
As for craving food, which is always, I can never really decide. Chocolate has taken a backseat recently to Buffalo Sauce which I have been putting on everything. I have never been a “sweets” gal in the sense of candy but I sure love cookies, pastry and breads. Pretty much anything attached to a carb, I am totally down.
Sweets are my biggest downfall. Salty goes well with that too!
★★★★
I often desire sweet with salty!
Total sweet tooth here, but this cheese looks soooooo good!
This cheese would make the perfect addition to a summer picnic!
What a lovely recipe! Mostly, I crave pastries, pretty much any pastries. Cakes, pies, pasties, cookies, etc.
★★★★★
Right now I am craving a traditional cake. I haven’t had one in forever since most are not vegan and they are so big and time consuming to make. My husband said he will make one for me for my birthday- which is this weekend! SO pumped!
I love all things sour! Lemons, umeboshi, Granny Smith apples…
Thanks
I crave salty snacks!
I crave chocolate… or salty. This recipe looks fabulous. Printing now!
chocolate is my weakness!
Yum! This “cheese” looks so fancy and delicioius! 🙂
I am pretty good with cravings but when I do, I love salty! Oh okay, and good dark chocolate!
I crave chocolate the most, then salty.
That looks so amazing! I wish I had cheesecloth right now so I can make it!
I crave potato chips then I crave vegan ice cream!!! Help!
I crave comforting and salty foods most. This cookbook looks delightful! I would love to make good use of it in my kitchen!
Thank you, dear Cara! The kind words and support are APPRECIATED! xoxo
I’m looking forward to getting a copy of this cookbook if the “cheese” recipe and cover photo are indication of what’s inside!
I tend to crave both! I’m a sucker for sweet/savory combos. Ice cream and then french fries afterwards 😛 This cookbook sounds amazing! Thank you 🙂
I seem to crave both salty and sweet, sometimes potato chips and sometimes chocolate! Thanks for the chance to win!
Lately my food cravings have been sweet… especial steel cut oats with peanut butter, brown sugar, bananas, and golden raisins. YUMMY!
I always crave salty items, but every once in a while all I want is chocolate (with salt on top, of course)!
Chocolate craving for sure!
This recipe is perfect for me! Boursin was my favorite cheese in my pre-vegan days. All I have to do now is buy some cheesecloth. As for cravings, it’s definitely a tie between chocolatey and creamy – even better if it’s both!
I am very intrigued by this cheese! I’m vegan and have definitely moved away from buying vegan substitute cheese because all of the junk that is in them. (Plus I have been overdosing on smoothies lately so no cheese neeeded :).)
Excited to try a cleaner cheese sub!
PS- If you are in need of a good smoothie recipe: http://alovelysideproject.com
xo, Lauren
I’m drooling here!
I’d say I crave creamy comfort foods.
★★★★★
Chocolate-y, of course! Yum!
Dry roasted peanut butter, 100% unsweetened chocolate, dates, and bananas are my cravings!
For me it’s always carbs.
Creamy or salty!
I love chocolate. I could eat pounds of it.
Boursin! Man, er,.. woman, I used to just eat half of those at a meal. I love that and must go directly to soak cashews. Thanks for picking this recipe. You’ve always got my back.
And if I actually read the whole Raffle app I’d have realized if I want my very own copy I’d have to tell you what I crave most. Sugar, let’s not be silly here. tehee Sugar, always and forever.
I love salty! so so much! I can’t wait for this book to hit all those cravings.