Easy Vegan Blue Cheese
A rich, tangy vegan blue cheese made from blended cashews, coconut oil, vinegar, miso, and spices, swirled with spirulina for classic blue‑green veins and chilled until firm for slicing, spreading, or adding to salads.
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Ingredients
- 2 cups raw cashews
- 1/4 cup refined coconut oil (melted)
- 3 tbsp apple cider vinegar
- 3 tbsp white miso paste
- 1 1/2 tsp salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp spirulina (for blue-green veins)
Instructions
- Soften the cashews:Â Add the cashews to a medium pot and cover with water. Put over high heat and bring to a boil. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water. Alternatively, you can soak the cashews, by placing the cashews in a bowl, covering them with water, and allowing the cashews to soak for a minimum of 6 hours or overnight. Drain and rinse before using. Both of these methods will soften the cashews making them easier to blend into a creamy texture.
- Make the cheese base:Â Add the softened cashews along with the coconut oil, apple cider vinegar, miso paste, salt, onion powder, and garlic powder to a food processor. Blend, stopping to scrape the sides as needed until the mixture becomes as smooth as possible. It will become a bit sticky and will be warm from the friction.
- Prepare your mold(s):Â Lining the mold(s) with plastic wrap. I use 2-cup glass storage containers.
- Form the cheese: Scoop about 1/2 of the cheese mixture into the mold(s) and spread out. Sprinkle about half of the spirulina across the surface. Add the remaining cheese mixture, and sprinkle over the remaining spirulina. Use a knife 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.
- The cheese will be firmer fresh out of the fridge but will soften as it sits out. You can also pop it in the freezer for about 30 minutes before serving to make it even firmer. Easy vegan blue cheese will keep for 1 – 2 weeks in the fridge or can be frozen. Serve vegan blue cheese with crackers or bread, spread on a sandwich, add to a salad, or use it anywhere you like! This would be a beautiful addition to a vegan snack board.
Nutrition
Calories: 1003kcalCarbohydrates: 47gProtein: 27gFat: 85gSaturated Fat: 33gPolyunsaturated Fat: 11gMonounsaturated Fat: 33gSodium: 2717mgPotassium: 946mgFiber: 6gSugar: 9gVitamin A: 24IUVitamin C: 1mgCalcium: 70mgIron: 10mg
Nutritional information is an estimate and may vary based on ingredients and preparation.