This silky smooth vegan blue 'cheese' made with raw cashews delivers a dairy-free, creamy delicacy for a guilt-free pleasure. Just 9 ingredients, less than 20 minutes to make (+ chilling time), and you can impress your guests with your own homemade, vegan blue cheese.
INGREDIENTS ------------------
130 g raw cashews, soaked overnight or boiled for 20 min.
27 g refined coconut oil, melted
3 - 4 tbsp apple cider vinegar
22 ml white miso paste
2 tbsp nutritional yeast
1 tsp Himalayan salt
1 tsp onion powder
1/2 tsp lactic acid
1/4 tsp spirulina to make blue-green veins
METHOD ------------------
Blitz the soaked cashews, melted coconut oil and vinegar in a high-power food processor until smooth. Add all remaining ingredients except spirulina and blitz again for 2 – 3 minutes until perfectly smooth.
Line your mold with plastic wrap or parchment paper or use a silicone mold.
Transfer half of the mixture into the mold and even it out. Sprinkle about half of the spirulina across the surface. Add the remaining cheese mixture, and sprinkle over the remaining spirulina. Use a knife or toothpick to stir the cheese in the mold 2-3 times to mix in the spirulina and create veins in the cheese. Don’t overmix. Smooth the top of the cheese then cover and chill in the fridge for 6 hours or overnight to let the cheese firm up. You can speed up the chilling process by placing the cheese in a freezer for. 1h. Enjoy with bread or home-made crackers.
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