This week we’ve teamed up with Sari Foods Company to bring you a twist on a classic vegan “blue” cheese.
The addition of their 100% organic Spirulina not only gives this cheese an added boost of protein, but it also gives that classic blue cheese colouring without any need to wait for it to culture!
Perfect as a soft cheese or baked into a harder cheese with a rind, this herb & pistachio crusted gorgonzola will steal the show on any appetizer plate.
With a base of cashews, this vegan cheese is high in protein and healthy fats, with a neutral flavour that allows you to add your favourite seasonings and toppings to create an endless array of cheeses.
Creamy, herbal, with that classic sharp and pungent cheesy flavour, no party is acceptable without this vegan magic.
Get ready for those early holiday meals and show everyone what you’re made of! If you recreate this cheese make sure to tag us on instagram at @lavenderandlavish as well as @sarifoodscompany if you are a fan of their 100% organic products! We always love to see your recreations.
Recipe: Makes 12 Servings
Herb + Pistachio Crusted Vegan Blue Cheese with Sari Foods Spirulina
- 1 cup Cashews, soaked overnight
- 1 tbsp Nutritional Yeast
- 1/4 cup Unsweetened Almond Milk
- 1/2 cup Lemon Juice
- 1 tbsp Apple Cider Vinegar
- 1 tsp Garlic Powder
- 1 Garlic Clove
- cracked Black Pepper
- 1 tsp sea salt
- 2 tbsp Coconut Oil
- 2 tsp Sari Foods Spirulina
- 1 tbsp dried Thyme
- 1/2 dried Oregano
- 1 tbsp dried Basil
- 1/2 tbsp dried Rosemary
- 1/4 cup Pistachios
10 minute prep, 2 days to drain, 15 minute bake time.
Herb + Pistachio Crusted Vegan Blue Cheese
- Begin by soaking 1 cup of raw unsalted cashews in water overnight.
- Blend all the ingredients except for the pistachios, the spirulina, and the herbs in a highspeed blender until a creamy, almost peanut butter consistency forms scraping the sides as needed.
- Reserve 1/4 of this mixture and mix into it a tsp of each herb, and 2 tsp of spirulina.
- Place the plain cashew cheese onto a cheesecloth and form into a ball shape.
- In patches plop (yes plop) a tbsp of the spirulina cheese mixture onto various places of the white cheese ball. Swirl these blue patches throughout with a toothpick.
- Once your cheese is marbled, tie the cheesecloth around the cheeseball and pierce with two long skewers. Use the skewers to secure the ball and to hang it over a bowl, this will allow the liquid from the cheeseball to drain into the bowl below over the course of the next two days.
- Leave your blue cheese ball in the fridge for two days suspended over the bowl to drain it of liquid.
- Once the two days have passed, mix together the herbs, some cracked black pepper, garlic powder, chopped pistachios, and a tsp of melted coconut oil into a bowl.
- Remove your cheeseball from the cheesecloth and shape into a ball.
- Cover your cheeseball with the herb and pistachio mixture. Then place on a piece of parchment paper on a baking tray.
- Preheat your oven to 350F and bake the cheeseball for 15-20 minutes.
- Allow to cool, and enjoy!
Per 1 Serving –
Calories: 83 cal | Total Fat: 6g | Sat Fat: 3g | Unsat Fat: 0g | Carbohydrates: 3g | Natural Sugar: 1g | Fibre: 0.2g | Sodium: 29mg | Protein: 3g