Vegan Blue Cheese Recipe

 

Vegan Blue Cheese Recipe

The vegan blue cheese convinces with its characteristic taste – tart and sweet at the same time. The cheese alternative based on cashews and coconut oil is naturally lactose-free. It fits perfectly on crackers, grapes, pears, etc. In warm dishes, it is a mild version of traditional blue cheese.

Ingredients

• 375 g cashews
• 2 tbsp coconut oil refined
• 5 tbsp water filtered
• 375 mg Lactobacillus acidophilus
• 250 mg Penicillium roqueforti alternatively 12 drops with liquid penicillium roqueforti

Preparation

1. Sing the cashews in filtered water for at least 5 hours.
2. Then drain the cashews and place in a large glass bowl. Bring a large pot of water to the boil and pour directly over the cashews. Let rest for 1–2 minutes and then drain the cashews again. This will help kill potential bacteria.
3. Put the cashews in a blender or food processor. Add the coconut oil and 5 tablespoons of filtered water. Mix at high speed and scrape the mass from the sides from time to time. This step can take about 10 minutes, depending on the mixer. In the end, the mixture should be viscous, but not lumpy.
4. Add 4Lactobacillus acidophilus and Penicillium roqueforti to the blender and mix for another 10-15 seconds. If necessary, gradually add a tablespoon of water until the mixture is smooth. Add only as much as necessary.
5. Place in a clean bowl, cover with cling film and ferment at room temperature for a day.
6. The next day, put the bowl in the fridge for about 4 hours to facilitate the processing of the cheese.
7. Place small jumping molds with a diameter of about 7.5 cm on a flat plate, for example a baking sheet.
8. Line the floor and walls of the springform pan with baking paper so that the mixture does not touch the metal. The slide can also be used for this purpose.
9. Fill the cashew cream in the molds and press it down with baking paper or plastic wrap so that it does not stick to the hands.
10. Cover each mold with a bowl or plastic container. This step is important to keep the cheese moist and allows good mold growth.
11. Put the vegan blue cheese in the fridge.
12. Maturation process
13. After 2 days, sprinkle salt over the cheese and rub lightly with clean hands. Gently turn over the cheese pieces with a small plate and remove the springform pan. Gently rub the other side and edges of each cheese with salt. Turn over the cheese pieces every day. Always use clean hands or work with a plastic foil.
14. First mold shows up after a total of 7 days.
15. After 2 weeks, cut the vegan blue cheese into cubes and place in a clean bowl.
16. Line the pan with baking paper again and add the cheese pieces and shape without squeezing them too hard. This step creates the holes in the cheese. The mould must have air contact in order to grow.
17. The cheese can be taken out of the springforms immediately after the mould.
18. Place the cheese on the baking tray, cover with a plastic box and place in the fridge.
19. Turn the cheese pieces over daily for 3 weeks, always with clean hands or gloves.
20. After a total of 5 weeks, the inside and outside of the cheese are covered with blue mold. He is now matured.
21. In the refrigerator, the vegan blue cheese lasts for at least 2 months and becomes both firmer and more aromatic.

Recipe hints

The bacterial cultures can be purchased as probiotics capsules or in online shops for cheese making supplies.

This recipe was kindly provided by ProVeg by campingrecipes.com.