During this time of social distancing, I've been experimenting with making aged vegan cheeses. The first recipe I tried was a vegan blue cheese recipe from the book Vegan Cheese by Jules Aron. The process to make the cheese from start to finish took weeks, but the final result was indeed delicious. It was a fun experiment for sure, but if you've been following my blog for a while then you'll know I'm all about making vegan cooking quick and easy. So I rolled up my sleeves and set out to make an easy vegan blue cheese recipe so you can enjoy this dairy-free delicacy without the weeks of prep.
Several rounds of recipe testing later and I figured it out! It might not be exactly the same as traditional blue cheese, but my version is creamy, tangy, got that funky kick to it, and even has the pretty green and blue veins throughout. Just 8 ingredients, 20 minutes to make (plus chilling time), and you can make your own homemade vegan blue cheese! My easy vegan blue cheese is simple to prepare and satisfies cravings for something rich and tangy. It is perfect for sandwiches, salads, and soups.
The key to making vegan blue cheese taste aged and tangy is the right combination of ingredients.
- Raw cashews: provide a smooth creamy base. If you cannot eat cashews, try blanched almonds or macadamia nuts instead.
- Refined coconut oil: coconut oil becomes solid when cold so it helps this cheese firm up into a nice spreadable texture. No other oil will work here. Make sure you buy refined coconut oil which is flavourless, and not unrefined coconut oil which tastes strongly of coconut.
- Apple cider vinegar: provides a sour tang.
- White miso paste: makes this cheese taste like it's been aged. I buy this in my regular grocery store, but Asian grocery stores, health food stores, or amazon also carries it.
- Spirulina: a green-blue algae which makes the veins in this cheese. While this doesn't provide much flavour, it makes the cheese look so much more authentic. You can buy this in health food stores or online on amazon. Make sure you buy the powder and not the tablets.
To make easy vegan blue cheese:
Soften the cashews: 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: 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): Lining the mold(s) with plastic wrap or parchment paper, or you can use a silicone mold. You can use any mold or dish you like, I used two of these mini springform pans to make two wheels of cheese.
Form the cheese: Scoop about ½ 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.
Common Questions:
Does Vegan Blue Cheese Melt?
Yes it does!
Can You Freeze Vegan Blue Cheese?
Yes, this recipe freezes great! Just be sure to wrap it tight or keep it in an air-tight container.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Blue Cheese Recipe
Servings: wheels of cheese (about 4 inches diameter)
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Ingredients
- 2 cups raw cashews
- ¼ cup refined coconut oil, melted
- 3 tablespoons apple cider vinegar
- 3 tablespoons white miso paste
- 1 ½ teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon spirulina, (for blue-green veins)
Instructions
- Soften the cashews: 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: 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): Lining the mold(s) with plastic wrap or parchment paper, or you can use a silicone mold. You can use any mold or dish you like, I used two of these mini springform pans to make two wheels of cheese.
- Form the cheese: Scoop about ½ 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
Liessi from BC says
Is the spirulina just for show or is it integral to the flavour and/or texture?
Sam Turnbull @ It Doesn't Taste Like Chicken says
It's just for show! It adds the color but no taste, so you can omit it if you like. 🙂
Michele says
I made this for Thanksgiving appetizer and it was fantastic. Even the non-vegans loved it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's wonderful! Such an impressive appetizer to bring! Thank you for the review 🙂
Michelle says
This is so good! Thank you! How does it freeze?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Michelle, this cheese freezes wonderfully!! Just wrap it well and it should keep in the freezer for about 3 months. Thaw in the fridge and enjoy!! I often have blocks of my homemade vegan cheeses in my freezer as it's so nice to have them ready for snacking or guests. 🙂
Jennifer H says
AMAZING!!!!! You Won’t miss dairy at all with this recipe! Another great reason to be vegan! Thank you so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww yay!! So thrilled you love it Jennifer 🙂
Momo says
This recipe has become a standard in our house. We pretty much have it in the fridge at all times (and that’s a challenge since my partner puts it on everything!) I learned I have a soy allergy earlier this year and was deeply sad to cut this recipe out, but then I discovered chickpea miso and I’m back, baby. Thank you so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh wonderful!! Chickpea miso for the win. So happy you love this recipe so much 🙂
DC says
I have made this recipe several times and it never fails. I don't use coconut oil, but coconut cream instead.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed it DC 🙂
Tracy says
Vegan for many years and I still miss cheese, I was so happy to see a blue cheese recipe that didn't require any 'fermentation' or difficult to find ingredients. I have made this recipe several times, it's now a staple in my fridge. I like to use it on crackers or a homemade bagel. This 'faux blue' has the the perfect amount of tang, excellent texture, comes together quickly and stores in the fridge very well.
Jess @ It Doesn't Taste Like Chicken says
Wonderful! Thanks for sharing your review!
Erica Lewis says
I made it with avocado oil in place of coconut and a little extra acv just because I wanted more of a dip, for my faux Buffalo chicken. Also only had dark miso. But omg…sooooo good.
Cheese is really the only thing I miss eating WFPB. I LOVE cheese. But I have yet to try a store bought vegan cheese that I like. Most I specifically do not like and works rather go without. But there have been a couple I can take but wouldn’t say I like. So, I’m happy to find recipes where it actually tastes good and not the weird after taste that I find in nearly every single one.
Jess @ It Doesn't Taste Like Chicken says
That's big praise! We're so happy you enjoyed it.