© 2017 by THE VERDANT PLATE. Proudly created with Wix.com

  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey YouTube Icon
  • Grey Instagram Icon

Fromage Bleu de Noix de Cajou {vegan, gluten free, raw}

June 16, 2017

I'm going to tell you something that I don't often admit...I have food prejudice.  It's ugly and embarrassing.  My prejudice is based on stereotypes and is mainly toward blue cheese.  I hide it by saying dumb things like, "I know lots of blue cheeses and have even tried some."  Then why am I writing a blog about blue cheese you may wonder?  Because I love food and the art of the plate.  I'm more worried about missing something wonderful than I am about eating something I don't like.  In my mind I always wondered why people would eat something that has already gone bad.  Let's admit it, fermentation is all about harnessing microbial spoilage.  Turns out being bad can be so good (insert wink here).  This recipe is plant-based blue cheese for lazy people.  Don't worry, it doesn't have a whole lot of funk and there isn't any mold involved.  There are recipes like that out there, but they take a whole lot more time and energy.  I just wanted a beautiful blue cheese to eat with my farmers market tomatoes...mission accomplished.   Let me know if you make it and how it turns out. Tag a photo at #theverdantplate on Instagram. Enjoy!


Fromage Bleu de Noix de Cajou




2 cups cashews, soaked

1/4 cup water (1-2 tablespoons additional as needed to blend)

1 teaspoon probiotic

1/4 teaspoon sea salt

1 tablespoon nutritional yeast

1 teaspoon lime juice

1/2 teaspoon spirulina




- Blend cashews, water and probiotic until smooth.  

- Wrap in cheesecloth and place in a strainer with a weight on top (I use a large can of tomatoes).

- Ferment at room temperature 24-48 hours.  

- Stir in salt, nutritional yeast and lime juice.  

- You have options: either layer half of cheese in a ring mold, sprinkle in spirulina and top with remaining cheese or gently fold spirulina into cheese mixture and pack into a ring mold.  

- Top with spirulina and age in refrigerator 1-3 weeks, covered.  


Note: If you're feeling adventurous, sprinkle with smoked sea salt before serving, Et voila, go grab some wine!







Share on Facebook
Share on Twitter
Please reload

Search By Tags
Please reload

Recent Posts
Please reload

Hi There
  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey YouTube Icon
  • Grey Instagram Icon

Welcome to The Verdant Plate. The intersection of plant-based cuisine, cocktails and culture.  Glad you're here.  Enjoy!