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.
- 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)
- 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.
- Calories: 118
- Total Fat: 8.8g
- Saturated Fat: 1.6g
- Cholesterol: 0mg
- Sodium: 199mg
- Total Carbohydrate: 7.3g
- Dietary Fiber: 1.3g
- Sugars: 1.1g
- Protein: 4.4g