Vegan Blue Cheese Recipe
By Loving It Vegan
🔪Prep Time: 15 minutes
▢ 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)
1Add 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.
2Add 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.
3Divide half the mixture between two 4.5 inch round springform pans (or bowls, or ramekins). Sprinkle the top of each with spirulina.
4Then divide the remaining mixture between the two springform pans placing it on top of the sprinkled spirulina.
5Smooth 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.
6Smooth down the top of each cheese. Place it into the freezer to set overnight.
7Then let it sit in the fridge for 1 hour before removing from the springform pans and serving.
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