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  • Angelica Larsson

Blue cheese | Vegan | YouTube | New Year

Hello my lovelies! Can you believe it we are closing in on the end of the year and what an unusual year it's been. There has been so many events taking place yet it does feel like so little actually have occurred. Let's look past that as there are many wonderful events taking place for so many of the loved ones in my life and it fills me with such joy, their happiness is truly shared.

To celebrate unity and the end of the year I want to create vegan cheese because watching a cheese age and grown is something beautiful and most of all it taste

wonderful. This is going to be a 2 parter, yes we get two videos! Today we are

making blue cheese and next week we are making a Camembert!

You can watch and follow along below!

What you need for blue cheese:

7 1/2 dl (3 cups) cashews

Enough boiled water to cover the cashews.

2 tbsp coconut oil

6 capsules vegan probiotics (Acidophilus)

1/16 tsp powdered penicillium roqueforti (PRB6)

5 tbsp boiled water cooled down (or filtered water)

4 tsp sea salt

Makes 2 cheeses in a 5 inch pan. Ageing time 30-35 days.

We will begin with our blue cheese as it needs the most time when we account for the ageing.

Begin with soaking the cashews in boiled water for at least 5 hours or overnight.

I will do this over night and I haven't accounted this step into the ageing time.

Next drain the cashews and place them in a heatproof bowl and pour in boiling water, we want to kill possible bacteria's. Let it soak for a couple of minutes.

Drain the cashews and transfer them to your food processor and add coconut oil and the 5 tbsp of boiled water. On high blend the cashews until you get a smooth thick mixture.

As we are using probiotic capsules makes sure you empty the content of them into the blender and discard the capsules. Add the penicillium roqueforti and blend for another minute.

Transfer the mixture to a clean bowl and cover it with plastic wrap and let sit in dark place at room temperature for 24 hours. This allows the cheese to ferment.

Next place the bowl in the fridge for 4-5 hours.

Place baking sheet on a tray and place two 5 inch spring forms on top, line the inside of each spring form with baking paper.

Now fill each form with the cashew and use either disposable gloves for plastic wrap to help press the cheese. Cover the cheese with an upside down container and place the cheeses into the fridge. We will age the cheese in the fridge from now on.

At day 2 we will sprinkle salt all over the cheeses by lightly rubbing it on with clean hands. Use a plate to help flip the cheese and remove the spring forms. Sprinkle salt on all sides.

Now for the next 2 weeks we will flip the cheese once every day, you will notice that the cheese will begin to show blue mold after a week it can take a bit longer. (It can vary deepening on how humid your fridge is)

At the second week it's time to scramble the cheese into little pieces into a clean bowl. I will be using disposable gloves again place a baking sheet on a tray and place 2 small spring forms on top, line the inside of each spring form with baking paper.

Fill each form with the cheese however don't press the cheese in as we want the mold to be able to breath and grow as well as creating the lovely holes which cheese often have.

Remove the spring forms and place somewhere dark at 11-13°C (52-56°F), I place mine in my pantry.

Side note: At this point you can start making the Camembert if you're planing to make both.

For the next 2-3 weeks flip the cheese once every day. You should see a beautiful blue colour on your cheese. Cover with cheese paper and wait another 3 days.

Enjoy with some lovely crackers! The blue cheese is good for up to another month at least.

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