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Vegan Blue Cheese Recipe

Posted May 30 2012 7:20pm
I know, I know.. I've been teasing you guys forever with this recipe.  Originally, I had planned on keeping it for my book, but let's face it..  I don't think a cookbook  is going to happen for me any time soon... and since I get at least 3 emails/comments  asking about this, I figured I might as well post it!

When I worked at the Wine Bar, I used to make a very non-vegan Blue Cheese Cheesecake on a shortbread crust topped with homemade cranberry/apricot chutney, candied walnuts and a balsamic reduction. I want to try my hand at a vegan version soon.

So.. the secret ingredient is Fermented Tofu.  I think I originally got the idea to use it from Bryanna  .  She has been an inspiration for more than a few of my recipes.
Blue Cheese
  • 1 cup cashews
  • 1 cup pumpkin seeds
  • 4 oz  jar fermented tofu 
  • ½ cup sauerkraut, drained VERY well
  • 1 teaspoon acidophiles  culture
  • Salt to taste
  • 2 T miso
  • 1 teaspoon blue green algae powder (or chlorella) 


  1. Blend the cashews with ¼ cup sauerkraut, 1 T miso and 1/2 jar tofu and the liquid along ½ teaspoon culture. Set aside for several days (on the counter is the best)
  2. Blend the pumpkin seeds with ¼ cup sauerkraut, 1 T miso and 1 jar of tofu and the liquid along with ½ teaspoon culture  and the algae. Set aside for several days (on the counter is best)
  3. Mix them together and salt to taste.
  4. The longer this sits, the BETTER and cheesier it tastes. 
You can spoon the mixture on a dehydrator tray or sheet pan (in a warm oven) and dehydrate at 115 for 5  hours to create a crumbly texture.

So.. there it is! Now go make it and tell me what you did with it!

Some ideas:
  • Buffalo Tofu Salad with Blue Cheese
  • Arugula Salad with Blue Cheese, Dried Cranberries and Walnuts
  • Blue Cheese Cheesecake
  • Pizza! (chutney, blue cheese, arugula)
  • Pasta with creamy blue cheese sauce and roasted apples and walnuts
  • Stir it into soups 
How will you use your Blue Cheese?




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