Vegan Blue Cheese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soften the Cashews: Soak cashews in water for at least 6 hours, or boil them in a pot of water for 10 minutes until soft. This helps achieve a smooth, creamy consistency in the cheese. Once soft, drain and rinse with cool water.

Step 2

Blend Ingredients: In a blender or food processor, combine softened cashews, coconut oil, ACV, miso paste, onion powder, garlic powder, and salt. Blend until smooth and creamy, scraping down the sides as needed. The mixture should be thick and slightly sticky, resembling traditional blue cheese in texture. Taste and adjust salt if needed.

Step 3

Prepare the Mold: Line your mold with parchment paper, plastic wrap, or use a silicone mold. Mini springform pans work well for small cheese wheels. Be creative with shapes for fun presentations—mini logs or rounds are great options!

Step 4

Shape: Spread about half of the cashew mixture into the mold, smoothing it out evenly. Creating a base layer first helps add an even blue-green streak pattern in the next step.

Step 5

Add Spirulina Streaks: Sprinkle a small amount of spirulina powder in streaks over the first layer of cashew mixture. This creates the signature blue-green lines found in traditional blue cheese. Add the remaining cashew mixture on top and smooth it out. For more defined streaks, add a few more spirulina streaks to the top layer and swirl gently with a toothpick or knife for a marbled effect.

Step 6

Set the Cheese: Cover the mold and refrigerate for at least 24 hours to allow the cheese to firm up. For a stronger flavor and firmer texture, you may refrigerate it for up to 3 days. The longer it chills, the tangier and firmer it will become.

Step 7

Serve: Once set, remove the cheese from the mold and slice as desired. Serve with bread, crackers, or as a salad topping. It also works wonderfully melted in sauces, making it versatile for recipes like vegan blue cheese pasta or as a unique dip for vegetables.

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