Herb & Pistachio Crusted Vegan Blue Cheese

This week we’ve teamed up with Sari Foods Company to bring you a twist on a classic vegan “blue” cheese.

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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!

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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.

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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.

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Simply:

SOAK

BLEND

SWIRL

SET

SERVE !

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Creamy, herbal, with that classic sharp and pungent cheesy flavour, no party is acceptable without this vegan magic.

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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.

Enjoy!

Recipe: Makes 12 Servings

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Ingredients:

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

Steps:

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!
Nutritional Information:
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
Log

 

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