Kamil Perry
Blue cheese is traditionally made with cow's milk, but it gets its distinctive colour and flavour from the mould Penicillium. Vegan blue cheese is made in a variety of ways, with some recipes using spirulina for colour and cashews or tofu for creaminess. The mould can be bought and added to nut-based cheeses, which are considered the most authentic non-dairy alternative. However, making vegan blue cheese can be a lengthy process, as the mould can take a long time to grow.
| Characteristics | Values |
|---|---|
| Reason for Blue Colour | Vegan blue cheese gets its blue colour from the mould Penicillium. |
| Ingredients | Blue-green algae spirulina, cultured cashews, tofu, plant-based milk, penicillin, and other moulds. |
| Taste | Salty, slightly earthy, sharp, creamy, tangy, rich, and almost spicy. |
| Texture | Creamy and chunky. |
| Preparation Time | 5-8 days to see the first mould. |
| Preparation Method | Poke holes in the cheese with a sanitized chopstick or wait for the outside to turn blue, scramble the cheese, and reassemble it. |
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What You'll Learn
Vegan blue cheese can be made with cashews or tofu
To make vegan blue cheese with cashews, cashews are softened by soaking them in hot water for a minimum of 4 hours or boiling them for about 10 minutes until tender. They are then blended with other ingredients such as coconut oil, apple cider vinegar, miso paste, salt, onion powder, and garlic powder to create a creamy and tangy cheese. This cheese can be served with crackers or bread, spread on a sandwich, or added to a salad.
On the other hand, tofu-based vegan blue cheese typically uses soft or silken tofu as a base, along with other ingredients such as lemon juice, capers, white miso paste, apple cider vinegar, and brine to create a creamy and cheesy texture and taste. This dressing can be used as a dip for vegetables or as a topping for wraps, sandwiches, and burgers.
Both cashew and tofu-based vegan blue cheeses offer delicious and healthy alternatives to traditional blue cheese, satisfying cravings for something rich and tangy while being dairy-free and plant-based.
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Penicillium mould is used to make blue cheese
Blue cheese gets its distinctive veins, colour, smell, and sharp flavour from the mould Penicillium roqueforti. This species of mould is also found in the natural world and is used to make famous blue cheeses like Gorgonzola, Roquefort, and Stilton. The mould breaks down protein and fat, yielding the textures, aromas, and flavours that are unique to blue cheese.
Penicillium roqueforti grows in structures known as hyphae and creates a "messy hair of filaments" known as mycelia. The mould's metabolism can free fatty acids and break them down into a menagerie of flavour compounds. One family of molecules, ketones, are very important to blue cheese aroma and flavour. The most famous ketone for causing the "blue" flavour is heptan-2-one.
When starved of oxygen, the metabolism of blue mould adjusts and results in nasty colours and flavours. This is why blue cheese should never be vacuum-packed.
Blue cheese can be made at home by cultivating your own blue mould spores, similar to how it would have been done traditionally, rather than using a mass-produced culture. One way to do this is by leaving a piece of sourdough bread with a pea-sized piece of ripened blue cheese in an airtight container for two weeks. Once the bread is consumed by the blueish-green mould, it can be dried and stored in an airtight jar. The mould spores will last for years.
Vegan blue cheese can also be made using traditional cheese-making techniques. The blue veins can be created by ageing the cheese for a few weeks to make it drier, scrambling it, and reassembling it while leaving some small holes inside. The tanginess and bluish colour can be achieved by using blue-green algae spirulina and cultured cashews or tofu for creaminess.
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Vegan blue cheese can be used as a salad dressing
Blue cheese, or bleu cheese, is traditionally made with cow's milk, but it gets its distinctive colour, smell, and sharp flavour from the mould Penicillium. The tanginess and bluish colour can be achieved without using milk, making it suitable for vegans. Several brands have created delicious vegan blue cheeses, which use spirulina for colour and cashews or tofu for creaminess.
Vegan blue cheese is a versatile ingredient that can be used in a variety of dishes, including salads. It can be crumbled, sliced, or melted, making it a perfect topping for salads. The creamy texture and tangy flavour of vegan blue cheese complement the freshness of salad ingredients, adding a layer of depth and richness to the dish.
Vegan blue cheese dressing is a popular choice for those who want to enjoy the flavour of blue cheese in a creamy, tangy dressing form. It is easy to make at home, with recipes available online that use ingredients such as tofu, vegan mayonnaise, dijon mustard, tahini, lemon juice, and spices. This dressing can be drizzled over salads, adding a punch of flavour to the dish while keeping it healthy and dairy-free.
Vegan blue cheese dressing is a delicious and indulgent way to enhance the flavour of a salad. It adds a creamy texture and a tangy, sharp taste that is characteristic of blue cheese. The dressing can be made in advance and stored in an airtight container in the fridge, making it convenient for quick meal preparations. Whether you are a vegan or simply looking for a dairy-free option, vegan blue cheese dressing is a tasty and healthy choice for your salads.
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Vegan blue cheese can be made at home
To make vegan blue cheese at home, you will need a few simple ingredients and some patience. The process typically involves culturing and aging the cheese to create the characteristic blue veins and develop the desired flavor profile. Here are the steps to make your own vegan blue cheese:
Ingredients
- Cashews
- Water
- Lemon juice
- White vinegar
- Onion powder
- Dried dill
- Salt
- Firm tofu
Instructions
- Soak the cashews: Cover the cashews with water and soak them for at least 5 hours or preferably overnight. This step helps soften the cashews and prepare them for blending.
- Prepare the cashew mixture: Drain the soaked cashews and add them to a high-powered blender. Combine them with water, lemon juice, white vinegar, onion powder, dried dill, and salt. Blend until you achieve a smooth and creamy consistency.
- Add tofu: In a separate bowl, crumble the firm tofu. You can use a fork to achieve a crumbly texture. Then, add the cashew mixture to the crumbled tofu and gently stir to combine.
- Chill and serve: Transfer the mixture to an airtight container and refrigerate for at least 20 minutes to let the flavors mingle. Your vegan blue cheese is now ready to be served!
Storage and Serving
Vegan blue cheese can be stored in the refrigerator for about a month. It will become firmer and sharper over time. For extended storage, you can freeze the cheese by wrapping it tightly in plastic wrap or placing it in an airtight container. Thaw it overnight in the refrigerator before serving.
Vegan blue cheese is versatile and can be served in various ways. You can spread it on crackers or bread, add it to sandwiches or salads, or use it as a dip for vegetables or vegan wings. It's an excellent option for those following a plant-based diet or looking for a dairy-free alternative to traditional blue cheese.
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Vegan blue cheese can be bought from specialist cheese makers
Blue cheese is traditionally made from cow's, sheep's, or goat's milk and gets its distinctive sharp flavor and smell from the mold Penicillium. However, it is possible to achieve the tanginess and bluish color without using animal products. Vegan blue cheese is often made with cashews or tofu for creaminess and blue-green algae spirulina for color.
In addition to purchasing vegan blue cheese, it can also be made at home using traditional cheese-making techniques. One method involves aging the cheese, scrambling it, and then reassembling it with small holes to create the blue veins. Another approach uses nut-based milk, such as cashew or macadamia, with a DIY culture made from fermenting brown rice. This process is more tedious and time-consuming but results in a more authentic flavor.
Whether bought from specialist cheese makers or crafted at home, vegan blue cheese provides a sustainable and inclusive option for those who enjoy the bold flavors and creamy textures of traditional blue cheese while adhering to plant-based dietary preferences.
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Frequently asked questions
Vegan blue cheese gets its distinctive colour from the mould Penicillium. The tanginess and bluish colour can be achieved without using milk. Blue-green algae spirulina is often used to give the cheese a marbled effect.
The time it takes for mould to grow on vegan cheese depends on the temperature. If the cheese is being aged at a colder temperature, the mould will take longer to develop.
There are a few ways to make vegan cheese. The most authentic ones are nut-based, with cashews being the most popular choice due to their creamy texture. Other nuts that can be used include blanched almonds or macadamia nuts. To achieve the blue colour, you can add Penicillium mould spores, which can be bought online.
