Stir in yeast and vinegar. Puree with an immersion blender for a creamy texture if desired
I tasted a bit of my HOMEADE VEGAN BLUE CHEESE this morning and it's maturing! Woohoo! The longer this sits, the better. I used make huge batches of it at the health food store and after two weeks, it was SUPERB! It's hard to wait that long.
Big Salad with Buffalo Roasted Chickpeas and dressing
Brown Rice Penne with Sun dried tomatoes, kale and blue cheese
In order to fund these more expensive dishes and the amount of cashews I bought to make the Goat Cheese and Blue Cheese, I will be eating a lot of Banana Collard Smoothies and Bean soups to make up for the splurge! My freezer is stocked with bananas so I'm good to go!