Vegan Cashew Blue Cheese

In case you are looking to avoid animal products yet still desire the unapologetic flavor of blue cheese, this Vegan Cashew Blue Cheese will satisfy your needs. It is creamy, tangy, and rich, just like the real thing. It contains no dairy, yet is rich in flavor. This cashew blue cheese features easy-to-find ingredients such as cashews, lemon juice, and probiotics. You will enjoy how simple it is to prepare and how good it tastes with crackers, salads, or fruit. This Vegan Cashew Blue Cheese is wonderful both as a party food and as a snack daily. With its marbled appearance and cheesy texture, it is an outstanding vegan option that is healthy and fulfilling.

STATS INFO:

• Calories: 130 per serving (Approximately)
• Prep Time: 9/10 minutes
• Cook Time: 0 minutes
• Fermentation Time: 1–2 days
• Total Time: Up to 48 hours
• Cuisine: Vegan, Plant-Based
• Course: Appetizer, Snack, Condiment
• Diet: Vegan, Dairy-Free, Gluten-Free
• Servings: 10

EQUIPMENT:

• High-speed blender/food processor
• Cheesecloth/nut milk bag
• Small bowl
• Rubber spatula
• Airtight container
• Spoon/butter knife

INGREDIENTS:

• 1½ cups raw cashews
• Two tablespoons refined coconut oil
• A single spoonful of lemon juice
• A single spoonful of apple cider vinegar
• ¼ teaspoon sea salt
• Two probiotic capsules
• One to two teaspoons of white miso paste
• 1 teaspoon nutritional yeast (optional)
• ½ teaspoon spirulina/chopped black/green olives
• One to two tablespoons filtered water (only if needed for blending)

INGREDIENTS NOTES:

Cashews:

• The cheese’s creamy foundation is made of cashews. To ensure a smooth mix, soak them well.

Coconut Oil:

• For a flavorless finish, use refined coconut oil. When chilled, it aids in the cheese’s firmness.

Lemon Juice &Apple Cider Vinegar:

• Apple cider vinegar and lemon juice are used to simulate the taste of blue cheese by adding tang and sharpness.

Probiotics:

• Fermentation requires probiotics. Make use of live culture capsules. Avoid using gummy or flavored kinds.

Miso paste:

• Deepens the umami flavor. The best miso for a delicate flavor is white.

Nutritional yeast:

• Not required, but it gives food a pleasant cheesy flavor.

Spirulina/Olives:

• Olives or spirulina can be used to simulate the blue-green marbled effect of real blue cheese.

INSTRUCTIONS:

1. Firstly, for at least four to six hours/overnight, soak the cashews in water.
2. Before usage, drain and rinse.
3. Mix all the components and process at a fast pace.
4. Mix them to make a smooth paste.
5. Pour the powder into the blender after opening the probiotic pills.
6. Throw away the capsules.
7. Blend till creamy and absolutely smooth.
8. Add one or two teaspoons of water if it’s too thick, but try to maintain it as thick as you can.
9. To simulate the veins of blue cheese, gently fold in spirulina powder or finely chopped olives.
10. You want noticeable streaks, so don’t blend this.
11. Spoon the mixture into a nut milk bag or cheesecloth.
12. Put it in a bowl after shaping it into a little log or round disk.
13. Allow it to ferment for 24 /48 hours at room temperature, loosely covered with another layer of cheesecloth.
14. As it sits for a longer time, it gets more sour.
15. Once the fermentation is complete, take off the cheesecloth & place the cheese in a mold/an airtight container.
16. Refrigerate until it solidifies, at least 4 hours.
17. It’s ready to spread, crumble, or slice after it’s hard! Add to sandwiches, salads, or cheese platters.

TIPS:

• To prevent contaminating the cheese with harmful bacteria. Ensure that your hands and equipment are neat and tidy.
• Avoid exposing it to intense sunlight and let it ferment in an area that’s dry and cool.
• In case you prefer easy white cashew cheese, you may skip spirulina or olives.
• Add a pinch of garlic powder or more lemon juice to taste more like it is aged.
• Academie de Cuisine adds that the more it ferments (up to 48 hours), the sharper it will become.

STORAGE INFORMATION:

FRIDGE:

• It needs to be stored in a sealed box for an average of seven to 10 days. For the greatest texture, keep it cold.

FREEZER:

• Holds for no more than two months. Before serving, let it thaw overnight in a cool place.

FAQs:

Can I avoid taking probiotics?

• The tangy, fermented flavor of this cheese is due to the probiotics. Without them, it won’t be the same.

Are there any other nuts I can use?

• Cashews provide the smoothest texture, but you may also use blanched almonds/macadamia nuts.

Should it have a sour smell?

• It’s natural to smell slightly cheesy/sour. Throw it away if it smells bad/rotten.

Can I use tablets of spirulina?

• Absolutely, simply grind them into a powder before adding. For color, you simply need a very small amount.

Nutritional Information:

Calories: 110
Carbs: 4 g
Total Carbs: 5 g
Fiber: 1 g
Protein: 3 g
Fat: 9 g
Calcium: 15 mg
Iron: 1.2 mg
Vitamin A: 0 IU
Sodium: 90 mg
Potassium: 130 mg
Serving Size: about 30 g (2 tablespoons)
Serving: Makes around 10/12 servings