Cheese and peas spread

We love finding inspiration from outside the plant-based food world. This cheese and peas spread recipe written by Antoni Porowski (of Queer Eye fame) for Boursin seemed like a great opportunity to veganize!

If you're not up to making your own crostini, you can always use store-bought crackers.


  • 1 package Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese

  • 1 cup of peas, fresh or thawed from frozen

  • 1 baguette

  • ½ cup and 1 Tbsp olive oil, divided.

  • Salt and pepper, to taste


  1. Preheat the oven to 350 degrees F. Slice baguette into thin pieces, about ¼” thick. Brush both sides with olive oil and top with a bit of salt and pepper.

  2. Roast the baguette slices for about 16-18 minutes, flipping halfway.

  3. While the baguette is toasting, use a food processor to blitz the fresh peas and the package of Fauxmagerie Zengarry Garlic & Fine Herbs fauxmage. The peas should be mostly blended, but not totally smooth.

  4. Put the spread in a bowl, top with the 1 Tbsp olive oil, salt and pepper.

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