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.
Servings: 8
Calories: 249kcal
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)
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
- 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.
- 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.
- Springform pans. We used two 4.5 inch springform pans. You can use springform pans or bowls or ramekins.
- 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.
- 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.
- Servings: This recipe makes two 4.5 inch rounds of cheese.
- 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