Published: by Absolutely Recipes, in the recipes category.

Vegan Blue Cheese Recipe.

Ingredients:

3 Cups Raw Cashews (Halved and Soaked Overnight)
2 TBSP Coconut Oil (Refined)
1/8 TSP Mesophilic Culture
1/8 TSP Liquid Penicillium Roquefort
5 TBSP Water (Filtered)
Pinch of Salt

Recipe Instructions:

In the bowl of a food processor, add the soaked nuts, coconut oil and filtered water.
Blend on high for between 6-10 minutes until you have a thick yet smooth mixture.
Add the mesophilic culture to the mixture in addition to the penicillium roqueforti and blend for another 15 seconds.
Transfer the mixture to a medium glass bowl, cover with plastic wrap and let sit at room temperature for 24 hours.
After 24 hours, place the bowl with the cheese mixture into the refrigerator for 4-5 hours to allow the mixture to firm slightly and make it simpler to work with.
Line a baking sheet with parchment paper and place small springform pans on top of the parchment paper (Cookie Cutters also work well when you stack 2 on top of each other if you do not have small springform pans).
Cut additional strips of parchment paper and line the springform pans on the sides and bottoms.
Fill each pan with cashew mixture, making sure to press it down to remove any additional air bubbles.
Cover with an upturned side plate and place the baking sheet and pans filled with cheese in the refrigerator for 2 days.
After 2 days, sprinkle salt over the top of the cheeses and gently rub with clean hands.
Flip the cheeses over and remove from the pans.
Sprinkle more salt on the cheeses and rub gently again.
Each day for the next week, flip the cheeses over (with clean hands) around day 7 blue mold should begin to appear on the cheeses.
After 2 weeks, place the cheeses into a bowl and scramble them into very small pieces with your hands while wearing gloves.
Line each of the springform pans with parchment paper again around the sides and on the bottoms, fill with the scrambled cheese mixture, without compressing the cheese too much so that the mold can develop inside the cheese block.
Place cheeses back onto a baking sheet and return back to the refrigerator.
Continue to flip the cheeses using clean hands for the following 3 weeks.
After 5 weeks, the outside of your cheese will be covered in a blue mold, wrap each of the cheeses in cheese paper or aluminum foil and place them back into the refrigerator for 5 more days, after 5 days the cheese is ready to consume.

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