- 3 cups raw cashews
- 2 tbsp refined coconut oil
- 6 capsules vegan probiotics (Acidophilus)
- 1/8 tsp liquid penicillium roqueforti (or 1/16 tsp powdered)
- 5 tbsp filtered water
- sea salt
INSTRUCTIONSTHE DAY BEFORE
- Soak the cashews in filtered water for at least 5 hours or overnight.
FORMING THE CHEESE
- Drain the cashews and place them in a large glass bowl. Bring a large pot of water to a boil. Once boiling, pour the water directly onto the cashews. Let sit 1-2 minutes and drain the cashews again. This step will help kill possible bacterias.
- Transfer the cashews to the bowl of a blender or food processor. Add the coconut oil and 5 tablespoons of filtered water. Blend on high speed, scraping down the sides from time to time, this step might take about 10 minutes depending on your blender. You should get a smooth, thick mixture.
- Open the probiotic capsules and add the powder to the blender.
- Add the penicillium roqueforti. If your penicillium roqueforti is in powdered form it works the same way as the liquid one.
- Blend for another 10-15 seconds.
- The mixture should be smooth but thick. If needed, add 1 tablespoon of water at a time until smooth. Do not add too much water, you want to use at least as possible.
- Transfer to a clean bowl, cover with plastic film and let sit at room temperature for one day, this step is important to let the cheese ferment.
- The following day, place the bowl in the refrigerator for about 4 hours to make the mixture easier to work with.
- After that, line a baking sheet or flat plate with parchment paper. Place 4 small springform pans on top (for each cheese I used two 3-inch cookie cutter rounds, stacked).
- Cut strips of parchment paper and lay them in 4 small springform pans. You want to cover the bottom and sides of the pan. You can also use plastic film if you prefer, the goal is to prevent the cashew mixture from touching the metal. Fill each pan with the mixture and press it down using plastic film so it doesn’t stick to your hands.
- Cover each cheese with a bowl, or plastic container. This step is essential to keep some humidity inside, it’s important for good mold growth. Place the cheeses in your refrigerator (you will age the cheeses covered if your refrigerator during the whole aging process).
- After 2 days, sprinkle salt over the top of the cheeses, and lightly rub with clean hands. Carefully flip the cheeses using a small plate and remove the springform pan. Sprinkle salt on top and on the sides, rubbing gently. You will only salt once. The cheeses will still be very soft but they will be easier to work with after a few days.
- Flip the cheeses every day, always use clean hands or work with a plastic film to be sure you are not touching the cheese.
- Mold should start to appear after about 7 days.
- After 2 weeks, scramble the cheeses into little pieces (just like when you scramble tofu) into a clean bowl.
- Lay strips of parchment paper in springform pans and fill each pan with the scrambled cheese, without pressing too much. This step is important to create holes inside the cheese, the mold needs to be in contact with air to grow. You can remove the cheeses from the springform pans right after shaping them. Place the cheeses on the baking sheet, cover with plastic box and place in the refrigerator.
- Continue to flip the cheeses every day for the next 3 weeks, always using clean hands or gloves. This step only takes a few seconds every day.
- After a total of 5 weeks, the inside and the outside of your cheeses will be covered with blue mold. They will be ready to eat!
- The longer you let them age in the refrigerator, the stronger the taste.
- The cheese will keep for at least 2 months in the refrigerator and will become firmer and sharper.
Source of Vegan Blue Cheese Recipe @ fullofplants.com