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.
This bottle is 4 oz and I divided it in half and used it all for the recipe. I drain the liquid and use it to thin out the nuts if needed. It's super smelly! Which is why it makes great blue cheese!
OK... here ya go! I really hope that this is not a let down recipe. Part of the reason I haven't posted it is that I don't want to disappoint people... but I KNOW It's good because I've served it to quite a few people and whenever it was in the salad bar at the health food store I worked at, people went nuts over it.
- 1 cup cashews
- 1 cup pumpkin seeds
- 4 oz jar fermented tofu
- ½ cup sauerkraut, drained VERY well
- 1 teaspoon acidophillius culture
- Salt to taste
- 2 T miso
- 1 teaspoon blue green algae powder (or chlorella)
- 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)
- Blend the pumpkin seeds with ¼ cup sauerkraut, 1 T miso and 1/2 jar of tofu and the liquid along with ½ teaspoon culture and the algae. Set aside for several days (on the counter is best)
- Mix them together and salt to taste.
- 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!
- 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?