Vegan Gorgonzola (Blue Cheese)

Although it has a creamy, delicate consistency, gorgonzola can be crumbled or chopped into pieces with a knife. So, I obtained a texture that was both soft and hard by combining plain tofu with soaked cashews. Perfect! Gorgonzola’s flavour, on the other hand, is a little harder to discover.

Ingredients

1 cup raw cashews, soaked in water for at least 4 hours and drained
1/4 cup nutritional yeast
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon white miso paste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon black pepper
1/4 cup unsweetened plain plant-based yogurt (e.g., soy or coconut yogurt)
2 tablespoons non-dairy milk (such as almond or soy milk)
Blue spirulina powder or a few drops of blue food coloring (optional, for the blue color)

Instructions

Place the soaked and drained cashews in a food processor or blender.
Add the nutritional yeast, lemon juice, apple cider vinegar, white miso paste, onion powder, garlic powder, salt, dried thyme, dried basil, and black pepper.
Blend the mixture until smooth and creamy, scraping down the sides as needed.
Add the plant-based yogurt and non-dairy milk to the blender and blend again until well combined.
If you want the cheese to have a blue color, add a small amount of blue spirulina powder or a few drops of blue food coloring and blend until the desired color is achieved.
Transfer the mixture to a bowl or container and refrigerate for at least 2 hours to allow it to firm up.