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    Home » Vegan Cheese

    Vegan Blue Cheese

    Published: Oct 22, 2021 Updated: Oct 22, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Blue Cheese

    This vegan blue cheese is tangy and rich with a deliciously mild flavor and creamy smooth texture. It’s super easy to make and divine served on toasted bread or crackers.

    Vegan blue cheese on a white plate with toasted bread, walnuts, grapes and jams.

    So let’s just clear something up quickly, this vegan blue cheese recipe is NOT one of those recipes that takes weeks to make. So it’s not anything close to real blue cheese since it’s not aged or anything like that.

    But when you want an easy to make vegan cheese that tastes (and looks) incredible – then this vegan blue cheese recipe is your best friend.

    It’s a soft cheese with plenty of tang that can be served as an appetizer with toasted bread or crackers, grapes, nuts and jams. It has the beautiful green/blue lines going through it, thanks to spirulina, and it tastes simply amazing.

    It’s also extremely easy to make and can be made in a blender or a food processor.

    So basically this is a vegan cheese recipe with a lot going for it. And if you love super easy vegan cheeses then try our vegan brie, vegan camembert, vegan goat cheese and vegan cheese ball too.

    What Goes Into This Cheese:

    Photo of the ingredients needed to make vegan blue cheese.

    Ingredient Notes

    • Spirulina powder – this just creates those lovely green/blue lines that we get through this cheese. If you’re not worried about having those lines, you can omit it.
    • White miso paste – is often not white at all in color as you can see above! It can be various shades of beige or even brown(ish) like ours was. This is a really important ingredient in this recipe adding heaps of flavor.
    • Raw cashews – are soaked first in hot water for 1 hour. It’s essential to soak them (no matter how powerful your blender) because there is not a lot of liquid added to this recipe at all. It would be very hard to blend if they were not soaked first.
    • White vinegar – distilled white vinegar is also a very important flavor component in this recipe. I don’t recommend switching for a different vinegar.
    • Refined coconut oil – we use refined coconut oil because it’s had the coconut flavor removed, so it has all the properties of coconut oil but without the coconut taste. If you want to use regular/virgin coconut oil you can, but you’ll likely find a coconut after-taste.
    Slice of vegan blue cheese.

    How To Make Vegan Blue Cheese – Step By Step

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add cashews to a bowl. Pour over boiling hot water from the kettle so that the cashews are submerged. Leave them to soak for 1 hour.
    Two photo collage showing cashews added to bowl and then water added so the cashews are submerged.
    • After 1 hour drain and rinse the cashews.
    Two photo collage showing soaked cashews in a bowl and then draining them in a sieve.
    • Add soaked cashews, white vinegar, refined coconut oil, white miso paste, salt, onion powder, garlic powder and water to a blender jug (or food processor) and blend until smooth.
    Two photo collage showing ingredients for vegan blue cheese added to blender and blended.
    • Divide half the mixture between two 4.5 inch round springform pans (or bowls, or ramekins).
    • Sprinkle the top of each with spirulina.
    Two photo collage showing vegan blue cheese added to spring form pans, smoothed down and then topped with spirulina.
    • Then divide the remaining mixture between the two springform pans placing it on top of the sprinkled spirulina.
    • Smooth down and sprinkle more spirulina on top.
    Two photo collage showing more vegan blue cheese mix added to spring form pans and smoothed down.
    • Use a butter knife to gently and briefly swirl the spirulina through each cheese. You want to spread the spirulina through the cheese to create green/blue swirls. But don’t mix it in, otherwise your whole cheese will turn green/blue.
    • Smooth down the top of each cheese.
    • Place it into the freezer to set overnight.
    Two photo collage showing a knife swirling the vegan blue cheese with the spirulina and then smoothed down in the spring form pans.
    • Then let it sit in the fridge for 1 hour before removing from the springform pans and serving.
    Two photo collage showing the set vegan blue cheese and then removed from the spring form pan.

    Recipe Tips

    Springform pans. We used two 4.5 inch springform pans. You can use springform pans or bowls or ramekins.

    Make it in the food processor. This recipe also works great in a food processor. The texture initially may seem less smooth, but once it’s set you won’t notice any difference. If you don’t have a powerful blender then I recommend to make it in the food processor instead.

    Fridge or freezer. This cheese will tend to get quite soft out of the fridge. Even straight from the fridge it can be fairly soft. So if you ever want to firm it up more, you can always place it back in the freezer for 30 minutes and let it set up more firmly and then serve.

    Vegan blue cheese on a white plate with toasted bread, grapes and jams.

    Storing and Freezing

    Keep it stored in the fridge and enjoy within a week. You can also store it in the freezer for up to 3 months.

    Vegan blue cheese with slices removed.

    More Vegan Cheese Recipes

    1. Sliceable Cashew Cheese
    2. Vegan Cheddar Cheese
    3. Vegan Nacho Cheese
    4. Vegan Cream Cheese
    5. Vegan Feta Cheese
    6. Vegan Halloumi
    Slice of vegan blue cheese on toasted bread.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan blue cheese with slices removed

    Vegan Blue Cheese

    This vegan blue cheese is tangy and rich with a deliciously mild flavor and creamy smooth texture. It's super easy to make and divine served on toasted bread or crackers.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer, Cheese
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Soaking Cashews: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 8
    Calories: 249kcal
    Author: Alison Andrews

    Ingredients

    • 2 cups Raw Cashews (300g) Soaked in hot water for 1 hour
    • 2 Tablespoons Distilled White Vinegar
    • 4 Tablespoons Refined Coconut Oil
    • 2 Tablespoons White Miso Paste
    • 1 teaspoon Salt
    • 1 teaspoon Onion Powder
    • ½ teaspoon Garlic Powder
    • 2 Tablespoons Water
    • ⅛ teaspoon Spirulina (Optional)
    Prevent your screen from going dark

    Instructions

    • Add cashews to a bowl. Pour over boiling hot water from the kettle so that the cashews are submerged. Leave them to soak for 1 hour. After 1 hour drain and rinse the cashews.
    • Add soaked cashews, white vinegar, refined coconut oil, white miso paste, salt, onion powder, garlic powder and water to a blender jug (or food processor) and blend until smooth.
    • Divide half the mixture between two 4.5 inch round springform pans (or bowls, or ramekins). Sprinkle the top of each with spirulina.
    • Then divide the remaining mixture between the two springform pans placing it on top of the sprinkled spirulina.
    • Smooth down and sprinkle more spirulina on top. Use a butter knife to gently and briefly swirl the spirulina through each cheese. You want to spread the spirulina through the cheese to create green/blue swirls. But don't mix it in, otherwise your whole cheese will turn green/blue.
    • Smooth down the top of each cheese. Place it into the freezer to set overnight.
    • Then let it sit in the fridge for 1 hour before removing from the springform pans and serving.

    Notes

    1. Refined coconut oil – we use refined coconut oil because it’s had the coconut flavor removed, so it has all the properties of coconut oil but without the coconut taste. If you want to use regular/virgin coconut oil you can, but you’ll likely find a coconut after-taste.
    2. Spirulina powder – this just creates those lovely green/blue lines that we get through this cheese. If you’re not worried about having those lines, you can omit it.
    3. Springform pans. We used two 4.5 inch springform pans. You can use springform pans or bowls or ramekins.
    4. Food processor. This recipe also works great in a food processor. The texture initially may seem less smooth, but once it’s set you won’t notice any difference. If you don’t have a powerful blender then I recommend to make it in the food processor instead.
    5. Fridge or freezer. This cheese will tend to get quite soft out of the fridge. Even straight from the fridge it can be fairly soft. So if you ever want to firm it up more, you can always place it back in the freezer for 30 minutes and let it set up more firmly and then serve.
    6. Storing: Keep it stored in the fridge and enjoy within a week. You can also store it in the freezer for up to 3 months.
    7. Servings: This recipe makes two 4.5 inch rounds of cheese. 
    8. Nutritional information is based on 8 servings (¼ round of cheese per person). 

    Nutrition

    Serving: 1Serving | Calories: 249kcal | Carbohydrates: 11g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 454mg | Potassium: 227mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Peggy says

      September 25, 2022 at 10:12 pm

      Is there a substitute for coconut?

      Reply
      • Alison Andrews says

        September 26, 2022 at 10:53 am

        You could try leaving it out. A different oil may make the cheese too soft.

        Reply
    2. Christine Crawford says

      December 13, 2021 at 1:55 am

      One major problem with this cheese! I cannot stop eating it. Meant to to do a tiny taste test and landed up eating a quarter of one round just standing at the kitchen counter. It really is delicious and creamy. It took a while to blend until smooth but worth it. I had some activated charcoal powder and decided to try that instead of spirulina which I did not have on hand so please forgive me from deviating from your recipe. The activated charcoal worked a treat. Thanks, Alison, for another great cheese recipe – I have made most of your cheeses and they really are the best.5 stars

      Reply
      • Alison Andrews says

        December 13, 2021 at 11:10 am

        That’s awesome Christine! Thanks for the wonderful review. So glad to hear that activated charcoal also works great instead of spirulina. 🙂

        Reply
    3. Anna says

      October 24, 2021 at 7:37 pm

      Mild,creamy smooth cheese, very simple to make. Rich and tangy and delicious.5 stars

      Reply
    4. joe says

      October 23, 2021 at 5:05 pm

      If this becomes that soft can’t the water be left out? I’ll try this without water and see the result.

      God bless

      joe

      Reply
      • Alison Andrews says

        October 24, 2021 at 10:15 am

        You could try leave it out for sure, but it may be a very difficult blend. Also we find the texture to be really good (not too soft at all).

        Reply
      • joe says

        October 26, 2021 at 5:14 pm

        I did this today and left out the water. Result? Quite like real blue cheese.

        But messed up at the end. To make those blue streaks I had blue culinary type powder which we used in days gone by. Gave it a try but used a bit too much and the whole lot became blue!! Doesn’t matter since the taste is excellent.

        Reply
        • Alison Andrews says

          October 26, 2021 at 5:34 pm

          So glad it was a success even if it was entirely blue! 🙂

          Reply
    5. Vicky says

      October 22, 2021 at 11:50 pm

      Wondering if a sprinkling of wheat grass powder would work for the “vein”.
      I think parchment paper in a bowl or ramekin would work instead of spring form, right?
      Thanks!!

      Reply
      • Alison Andrews says

        October 23, 2021 at 10:21 am

        Hi Vicky, sure, any green edible powder would work! And definitely a bowl or ramekin (or two of each, depending on size) will work fine too.

        Reply

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