Vegan blue cheese but I could never go vegan by Kristy Turner

1 c. raw soaked cashews. discard water
3 T. lemo juice
1 T. white miso
1 T. ume plum vinegar
1 t. nutritional yeast
1/2 t. salt
1/8 t. dried marjoram
1/8 t. kelp granules
1/8 t. spirulina powder

combine all ingredients except spirulina in a food processor and process until smooth.  when smooth transfer to a shallow bowl.  scoop out 2 T. and place in another small bowl.  spread the mixture in the first bowl along the bottom of the bowl, set aside.
add the spirulina to the small bowl with 2 T. of cheese.  mix until fully combined.  gently spread this blue green mixture over the top of the first mix but do not mix together.  cut a butter knife through the cheese several times to create a marbled effect.  place in refrigerator uncovered for 3 o 4 hours.  use a spoon to scrape out 1/2 c. of chunks.  chill leftovers in an airtight container 7-10 days.

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