Vegan Blue Cheese

Debs the Brit

1⅓ cups Almonds

½ cup Cashews

3⅛ cup Rejuvelac

1 garlic clove

2 tblsp Nutritional Yeast

1½ tsp salt

1 tsp dehydrated onion

2 tsp Tapioca Starch

1 tblsp + 1 tsp refined coconut oil

½ tsp xanthum gum

Soak nuts in refrigerator for 2 days, rinse & change water regularly

Blend ALL ingredients till smooth & creamy

Add xanthum gum & adjust for salt to desired taste & blend

Place into moulds & add maple syrup & mix

Lightly cover with cling film for 24 hours & leave out in warm environment

Tightly cover with cling film & refrigerate

Dust cling film with tapioca starch & fully cover cheese shape with tapioca starch & mould into desired shape, wrap in parchment ribbon around edge & tie string around parchment ribbon

Place in dehydrator for 12 hours @ 110° or oven at lowest setting before wrapping block of cheese in parchment & brown paper

To ensure cheese dehydrated enough: should be able to pick up cheese when holding top & bottom without cheese breaking apart. If cracks appear tighten string & rub more tapioca starch into crack, then..

Age in parchment & brown paper in fridge until gets firmer or place in cardboard box until cheese hardens

Optional: Can use wheatgrass/miso mixture to 'paint' marbelling into layers before covering in starch & aging

Credit to YouTube Connie's Rawsome Kitchen ❤

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