I created this blue cheese several years ago, and even as the market has become relatively saturated with vegan cheese books, I still think it tastes more like dairy blue cheese than anything I’ve come across not using actual blue cheese mould cultures. For instance, it’s been popular at the IARC in Luxembourg for about 4 years. This cheese is very easy to make.
Special Equipment & Ingredients
High speed blender
Vegan probiotic capsules OR 1/4 cup (60 ml) rejuvelac
Papaya Enzyme (optional)
Spirulina powder for colour
Chinese fermented tofu. It is imperative you use this as opposed to western fermented tofu, as it is fermented using fungi and not bacteria which provides the blue cheese taste. This tofu is white, not the black “stinky tofu”.
Note: You can halve the recipe, but may find it a bit hard to blend properly.
- 400 gr extra firm tofu. If you cannot get extra firm tofu, use a tofu press or dehydrate it until it feels relatively dry to the touch, but use a bit more to make up for moisture loss.
- 10 cubes Chinese fermented tofu (see above) – it’s already cut into cubes, so 10 of those and not 10 jars 😉
- 2 tsp salt
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 vegan probiotic capsules
- 1 capsule papaya enzyme
- 100 gr deodorised coconut oil, melted (NOT virgin – you don’t want the cheese to taste of coconut)
- Spirulina powder
- Crumble the tofu into your blender, add everything else and zap until you get a smooth paste that’s not grainy if you rub it between your fingers. You may need to add some water, but make sure to add as little as possible as you want your cheese to be firm.
- Transfer to a clean container with a lid and ferment for 12 hrs. You can use a yogurt maker or dehydrator to maintain an ideal temperature.
- Stir the cheese, sprinkle about 1 tsp spirulina powder on top and fold it into the cheese mixture to get a blue cheese effect.
- Line another container with enough plastic wrap to cover the top of the cheese and transfer the mixture. Press it down with a spatula or spoon and knock it on the counter to remove air pockets. Cover with the plastic wrap and press it down firmly with your hands.
- Refridgerate until firm, ideally at least overnight.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Please note that the decision to publish recipes is in the name of promoting veganism and helping save our planet. If you change the recipe, I request that you also make your work available free to others.