The cheese will keep for at least 2 months in the refrigerator and will become firmer and sharper. If there is mold, you are on the right track! You didn’t show any pictures of that but mine had a big blue bloom until I broke it up and waxed it. Of the six I’ve made they are all different in ‘blueness’, too. Podrias recomendarme alguna marca q.tenga buena relación calidad/precio ya q.será mi 1a.vez probando hacerlos y no tengo conocimiento del tema para poder elegir una marca en concreto. 8. I am curious to check the difference in taste, since I’d rather use rejuvelac (much cheaper than commercial probiotic). Yep, blue cheese tortellini made completely vegan and incredibly tasty. Si eso rinde un queso azul que te guste, guarda una parte del nuevo queso para mezclar en futuras recetas y así en adelante. I will start another batch this weekend. :)- Kathy, No, I don't want free recipes in my inbox. Rob, I can read a bit of Spanish and I believe what you have asked or suggested is that if you cannot find the proper bacteria could you use a small portion of a blue cheese to use as a starter with the nuts. I am so looking forward to this as soon as my mini springform pans get here. I hope my blue starts growing soon. And I will attempt the camembert in the same way — with a piece of camembert starter. About the culture, I’m not sure it really matters if it was “hot” when it arrived. I’m on the 2nd day of the salting process and noticed the cheeses are sitting in a puddle of water (due to the salt I assume) and the cheeses themselves are very wet. After a total of 5 weeks, the inside and the outside of your cheeses will be covered with blue mold. I’m not interested in producing and/or distributing vegan cheeses, I just like to make them as a hobby and share the recipes with everyone. Blend on high for about 30 seconds. Stunningly looking cheese. It has that rich and strong aroma. Me parece que rigideces semejantes llegan a distorsionar el puro sentido común. You can also use plastic film if you prefer, the goal is to prevent the cashew mixture from touching the metal. They are tangy now but no mold has grown yet. 5 weeks ! Thanks for your kind words! Hi Vytautas, Have you any information on this being helpful in this processing? 🙂 Cheers! Drain the cashews and place them in a large glass bowl. It’s up to you to choose which one fits your beliefs best. 3-4 tablespoons of rejuvelac should work. This will probably kill me from frustration and impatience but I have to give it a try ! Kathy's Vegan Kitchen Privacy Policy, Receive An Email When I Post New Recipes :), Hidden Springs Organic Vermont Maple Syrup, Grade A Dark Robust (Formerly Grade B), 32 Ounce, 1 Quart, Family Farms, BPA-free Jug, Bragg Organic Raw Unfiltered Apple Cider Vinegar with The Mother, 16 ounce, 2 Pack, All Natural Sesame Tahini Paste | 16oz 100% Natural Pure Ground Sesame Seed Paste for Hummus, Tahini Sauce & Dressing | Certified Vegan, Kosher | Gluten Free, Peanut Free & Non-GMO (2 Pack), NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts), Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese, Organic Shiro White Miso Paste | 2.2 lb (35.2 oz), Vegan Recipes On The Way To Your Email! We want to know, what is the flavor. Hope, this cheese turns out good. That was the only step I was struggling with so much appreciated! Holly guacamole!!! How exciting! The problem is the mold needs to be in contact with the air to grow, so you need to have many small openings inside the cheese for better mold growth. I have been using the same penicillium for over 5 batches. I could use for controlled fermentation/storage while proofing. Thanks in advance for your help! I have food intolerances and cannot have cashews 🙁 Would pine nuts work in this recipe? I made your recipe 2 weeks ago with powdered penicillium. Hace 30 y tantos años que vivo en Barcelona. If you are trying to make a very creamy cheese, you could add a few tablespoons of refined coconut oil, but in my opinion the cheeses are already pretty soft and creamy. Hello, if I use rejuvelac instead of probiotic capsules, do you know how much quantity should be? Open the probiotic capsules and add the powder to the blender. Thank you for the answer! If you remove the solids from the nuts, I guess you will be left with something that is very liquid, and it will probably never firm up. And before blue mold, there is white mold. I got very pink dots on the surface of my cashew cream cheese.. You’re a god! Almond Feta. Me too! Hi Thomas, I am so excited to be trying this recipe! 🙁. I hope you will like the vegan camembert! If I use rejuvelac and replace the water and probiotics, how much rejuvelac should I use? I already have 6″, 8″, 9″, 10″ and 12″ pans. I am wondering if the culture I purchased that you recommended got to hot in shipping. I suppose I would just let it sit without scrambling it and maybe removing excess mold? Thanks for sharing the article, interesting. Just tasted my first batch of this. I hope this recipe will prove it’s possible to make everything with plant-based ingredients. The coconut oil is here to add creaminess, it also helps the mold grow since it requires a lot of fat. In my opinion it’s still better to “scramble” the cheese to have more holes inside and have a better mold development. About the blue cheese, I have it on a rack but without a cover and there is no blue on it either and it is dried on the outside 🙁 Do you think the mold will still grow besides the edge being dried??? Penicillium roqueforti used to grow on rye bread in caves, but I’m not sure how it’s made today. I prefer to share the recipes so everyone can make them at home 😉, That’s the right spirit. I added additionally some mesophilic culture, which is used for making soft cheese. Ingredients 1 cup ( 240g) Vegan Mayonnaise 1 Tbsp Dijon Mustard 1 tsp Crushed Garlic 2 Tbsp Tahini 1 Tbsp White Vinegar 2 Tbsp Lemon Juice 1 Tbsp Maple Syrup 1/4 cup ( 15g) … I’ve gone almost 10 days and no sign of mufa! Do you mean we would need to keep them inside a box or we need to put them on a rack and cover them with a plastic box? Gracias! Can’t wait to see the results! Good luck for the aging process! Lay strips of parchment paper in springform pans and fill each pan with the scrambled cheese, without pressing too much. This vegan blue cheese dressing tastes remarkably like the real thing and it can easily be made at home in no time at all. Sorry about the questions, just want to make sure I’m on the right track! Combine the other ingredients in a 1 cup or larger blender cup: Vegenaise or Silken tofu, Garlic, Maple Syrup, Lemon Juice, White Miso, Apple Cider Vinegar and Tahini. 3 tablespoons white miso paste. Hi Thomas! The exterior of this blue cheese is dark blue because I didn’t scrape the sides. Do you have the link from where you ordered that was vegan? I’m on the exact same boat- week 3 and no blue mold yet 🙁, Hi Thomas. Thank you! The penicillin is stored in the freezer. Have fun -- . Thank so much, I’m having my long awaited blue with a glass of wine and it is amazing! Click here for instructions on how to enable JavaScript in your browser. We grow a few pine nutes here (as well as hazels), and hope to find excellent recipes for the things we can grow in our northern climate! También soy argentino… pero te juro que no es mi culpa, ja, ja… Sure, the size of the spring form pan doesn’t really matter. So I can’t give you an advice on how to make LSD from blue cheese 🙂 But I know that penicillium roqueforti is safe. Hola, Gabriel: Or do you think it is hardly possible to achieve its taste with nuts? Required fields are marked *. The only thing is, some of the mould is like a round, fluffy ball on the outside. Also, it’s possible to get a rind that forms more quickly by not scrambling the cheese and only piercing it, I talked about this method in the article. Blend on high speed, scraping down the sides from time to time, this step might take about 10 minutes depending on your blender. I can see a few beads of it when I check it out. You can remove the cheeses from the springform pans right after shaping them. Cover and place in the refrigerator until ready to use. Salty and briny, this dairy-free almond feta works beautifully crumbled … Oh god ! We almost made blue cheese. Next time, try pouring boiling water on the cashews and let it sit for 1 minute. It can take longer to appear if your fridge is too cold, but 3 weeks and no mold is not a good sign unfortunately. Easy Vegan Blue Cheese Dressing. If think it would be possible to make a batch with non-vegan mold and then keep a piece of the cheese to add to a second batch, after a few batches your mold would probably be 99% vegan, but that would take several batches! I am definitely interested in trying out the bleu cheese once the camembert experiment is complete. //. In the fridge. Let sit 1-2 minutes and drain the cashews again. The mixture should be smooth but thick. Disculpa el chascarrillo pero procede. Sprinkle salt on top and on the sides, rubbing gently. Am I doing something wrong right? I don’t think the kind of salt you use really matters that much. Jul 31, 2020 - Explore Frank Costello's board "Vegan blue cheese recipe" on Pinterest. Is this ok? Thank you so much – you are a star. Thank you for sharing. I salted for 3 days! I am saving one to be my starter for the next batch. Yes, they are wrapped in cheese paper. Place the kale, cheese, garlic and lemon juice in a mini food processor or blender. ^^’ I’m frensh too and looking for Penicilium.. [CDATA[ Mine is not perfectly smooth, as I was also worried about heating it up too much while blending and scraping. Hi, Thomas! Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put … Do you think repeated freeze/thaw cycles would hurt the culture’s viability? Mine didn’t bubble either. I’m used to making raw vegan cheeses but with more natural ferments like rejuvelac, kefir etc… so i’m a bit concerned with the quality of the ferment. I’m salting the cheese tonight. Melissa. And because it took longer for the tang to start does that mean it will take longer for the mold to start or do i have to start over? Thomas, is the temperature for ageing the blue cheese the same as for the camember? The next step is to flip the cheeses everyday and wait…This cheese will be ready in about 5 weeks total, but if you are patient enough to wait for another 2 weeks I promess you won’t regret it! saludos. Tag @fullofplants on Instagram and hashtag it #fullofplants, Your email address will not be published. Once boiling, pour the water directly onto the cashews. By the way, excellent photos. I might repackage mine into smaller quantities before freezing so I can use it a little at a time. I have to try it (and the camembert!). Be aware that the rind is not that important, as long as you have blue inside the cheese the taste will be there. I started making both cheeses 2 weeks ago- I’m the person that accidentally put the salt inside the mix. I am a bit worried because it did not bubble after being at room temperature over night. Vegan Aged Camembert Cheese . Maybe add less of the coconut oil if you want it to be “almost liquid” as you say. The fantastic smell that I remember from the days I ate those cottage cheese sweets glazed with chocolate (they are very popular in our country)! It has beautiful lovely blue mold all over it. I'm Thomas, welcome to my blog! This cheese is actually even stronger in taste than my vegan aged camembert! Thanks for recipe from cold Siberia. Layer in a lasagna dish -- sauce, lasagna, sauce, lasagna, sauce and finish with grated cheese. Orange mold is not good, especially if they smell “strange”. oh my gosh this is the most incredible thing i’ve ever seen. It’s possible, use about a tbsp of blue cheese instead of the penicillium roqueforti. Ingredients. It fits perfectly on crackers, grapes, pears, etc. Are they all the same, or is there anything I should know about which to kind choose? Is it really like blue cheese? I love your cheese recipes, must get some of the ingredients and give it a go! I can’t imagine how three months will taste. Do you think this would work with a different nut, maybe macadamias or almonds? Un saludo. Good luck! So, I used this instead of coconut oil. 🙂 Yes mesophilic culture has an impact on the taste of the cheese, it is usually used in the making of blue or camembert cheese to add a subtle buttery flavor. vs using the whole nut in the mix? Continue to flip the cheeses every day for the next 3 weeks, always using clean hands or gloves. Now it is in the freezer. si alguien sabe le agradesco. It’s hairy and white and blue… Does that sounds okay? Vegan Sun-Dried Tomato Camembert . For 4 cheeses you will only need 1/8 tsp, which means you will be able to make about 100 batches of 4 cheeses with one bottle. You can age the cheeses in your refrigerator during the whole process, it’s actually recommended if you don’t have a cellar or cold room. Isn’t rye bread mold what is believed to have caused all the “witch” trouble in Salem, Massachusetts? Pine nuts would work better, their taste is very subtle and they are pretty soft so they would blend well. The rind is edible, but if you prefer the exterior to be white, you can gently scrap the mold using a clean knife every two weeks. I’m so glad to hear that! I scrambled it today and put it back in the springform pans but it’s all white 🙁. Have I done something wrong? You are on the right track if your cashew cream seemed lighter in texture. I thought maybe you had an idea how to do it? I can’t find a vegan penicillium roqueforti on Amazon for the moment, it seems it’s not always available. Or optimum ripeness ( I like it stinky). This is just fantastic research that you’re doing. Hi Thomas, thanks so much for this recipe, I will be starting mine tomorrow once I get all the stuff. Si no sos integrista en el veganismo, podrías comprar un pedazo pequeno de queso roquefort legítimo y tirar unas partes de las venas azules para mezclar en la receta de tu queso vegano. I can’t upload a photo, unfortunately. Thomas, you are heaven sent! I’m so impressed with and grateful for the work you’ve put into these recipes! I don’t seem to be able to send a separate comment, I have just sampled my first batch of blue cheese after 5 agonizing weeks of waiting and while it’s still very mild, it’s delicious! They are in nice shape already. I’m in the “refrigerate in the pans” phase now. Did you keep the cheese in a box/container to keep some moisture inside? Thanks so much Thomas. Sé que si el queso está hecho de anacardos, mi ingesta será muy, muy mayoritariamente vegetal. It’s great idea to make real blue cheese, not fake. I’m sorry to hear the mold didn’t grow, it’s all about the temperature and humidity. Sorry to be a pain but I have another question. cashews cheese. After making your fabulous Camembert I can’t wait to try this one. This step is important to create holes inside the cheese, the mold needs to be in contact with air to grow. (hint hint) ^^. What You Will Need: You only need 7 basic ingredients to make this vegan blue cheese dressing. By using vegan blue cheese for the filling! I never tried with pine nuts (mostly because they are super expensive), but I think it would work. Just a tip, I haven’t tried it myself but that is what I would do. You may or may not recall that I used a piece of roquefort cheese as my starter with the idea that I am going to do 3-4 successive batches and hopefully “clear out” all the dairy. I myself am a photographer, so have to say – you have a good taste as a photographer also! But holy Hannah! Have you looked into into providing widespread manufacturing and distribution of the end products? Camembert or this Blue cheese can be made with different nuts. It is much milder, softer, smoother, almost liquidy at room temperature. This reference is vegan, if you can get your hands on some: PRB 6 HYP 5 D, from Choozit/Danisco. Will definitely give it a try! I’ve had the camembert on a rack covered with a box and nothing has happened (probably because of the temperature and 2 days of salting). Hi Thomas, I am truly thankful for you! Vegan Blue Cheese . I scrambled it a few days ago. FREE EBOOK! Is there a way to check? I just have to find the penicilium in France, but we are suposed to be the cheese country, so >I hope i’ll find it easily! Anyway, the price was 32 euros, so isn’t so painful. Looking for blue cheese recipes? Hola consulto soy de argentina si saben de donde conseguir el Penicillium. Season to taste with salt and pepper. Thanks Vytautas! I cannot begin to appreciate the detailed scientific labeling and logging of information this has require to make it be successfully reproducable. And Thank you. But I do not think it supplies to other countries, though. 1 ½ teaspoon … Thanks for the recipe! Hi, 1 In a medium bowl, combine vegan mayo, apple cider vinegar, nutritional yeast, onion powder, garlic powder, and white miso. They are in plastic Tupperware boxes, two in each box, lined with parchment. Gosh, I’m so hyped! Be careful, you don’t salt them daily! Melissa. Sweet potato and parsnip gnocchi with blue cheese and pine nuts – a sweet, nutty, blue cheese-covered dish that would make any vegetarian weak at the knees. Thank you ever so much for the time, expense and determination this evidentally took to perfect these recipes. Forming the cheese Drain the cashews and place them in a large glass bowl. Make sure to line the sides and bottom with parchment paper or plastic film so it’s easier to remove the “cashew cream” from the pan (it’s a little bit sticky at the beginning but firms up after a few days). happy to hear this as I felt concerned this morning having a look at the mixture in my glass jar.. No bubbles what so ever. my Blue cheese mold is growing white….like Camembert one…is that OK? Fanny. Sometimes it can take longer to appear, especially if it’s too cold. I’m not sure it’s because of the probiotic though as I used acidophilus many times and got pink mold only once or twice out of many batches. The flavor was a delight. Wondering if it’s just until the cheese reforms and then remove the pans. You can store the penicillium in your freezer and it will keep for a loooong time so you will be able to make a lot of cheeses in the future 😉 Feel free to keep me updated! Thank you for sharing the recipe! Not at all, most probiotics will work, just use the one you have on hand, you can even use rejuvelac. Maybe, this also has an impact. Creamy inside + firm rind = perfect cheese to me. Thank you for your time. It may be possible to find it cheaper on other websites not labeling it specifically as vegan but still the same. Thanks so much for getting back to me. cheddar cheese. Dara, don’t worry if it didn’t bubble, sometimes it does and sometimes it doesn’t. Well, I cheated a little, actually. You start by soaking the cashews in water for at least 5 hours. I let it defrost in the fridge, use what I need and put it back into the freezer, I never had any problems! If needed, add 1 tablespoon of water at a time until smooth. This looks fabulous! Is this normal, or should I wait 24 hours until they are slightly tangy before I place them into the molds and refrigerate them? Thanks for all your help 🙂. It tastes just like blue cheese! The probiotics will trigger the fermentation process and the mold will give the cheese it’s rich flavor and blue color. I am not totally vegan, but do not consume meat and I am allergic to dairy protein, so have to look for other options. Whenever families gather for a celebration, there are invariably a variety of diets and preferences to cater for. I hope this helps! VEGAN CHEESES All cheese recipes > cheese cheeze. Hi again. should still be nice? Well, it is a company (Baltvita) in my native country Lithuania. Be aware that non-vegan ones are grown on lactose, meaning it contains *traces* of lactose. 3 weeks into the culturing process and I have no blue growing on the cheese. I started to see blue mould after a week and scrambled the cheeses after two. Thanks Thomas, I’m so excited to try this recipe! Season with salt and pepper. You don’t have to use a metal pan, you can definitely use a glass or plastic pan/dish. i don’t have a box per se i am covering it lightly with plastic wrap. I thought the salting was part of the flipping. thank you for your advise. I want to try this recipe, but it was a broken link for the Penicillium roqueforti. Mix well until everything is combined. Powdered penicillium should work as well as liquid one, but feel free to check out this website, they have liquid penicillium: Of course the final cheese won’t be fully vegan though. I actually have a microbiology background so very interested to learn more about nut / soy cheeses and how their macro’s interact with traditional cheesemaking elements. I recommend refined coconut oil, that has been deodorized. The dark blueish mold is what gives the cheese its characteristic flavor. You want to cover the bottom and sides of the pan. And now I don’t need to miss it anymore. 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Freezer when you scramble tofu ) into a clean paper or kitchen to!, Gruyère, Gorgonzola, and I ’ m not sure what you will age cheeses!