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Gorgonzola [Vegan, Gluten-Free]

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The salty flavor and strong bite of the classic Italian blue cheese is captured beautifully in this superb tofu-based cheese. You’ll love the pungent, tangy flavor of this vegan variety. Impress your guests by serving this beauty as part of a cheese plate with fruit and crackers or crumbled on top of a pear and arugula salad.

Gorgonzola [Vegan, Gluten-Free]


1/2 pound

Cook Time



  • 7 ounces extra-firm tofu
  • 1/4 cup refined coconut oil, melted
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 2 tablespoons white miso paste
  • 1 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon spirulina


  1. Drain and press the tofu to release its liquid. Place all the ingredients, except the spirulina, in a blender, and process until smooth.
  2. Transfer the mixture to a bowl, dot the cheese with the spirulina, and fold it over a few times to create the blue-green veins.
  3. Place the cheese mixture in a container lined with plastic wrap and pack it with a spatula, smoothing the surface. Cover and refrigerate for 6 to 8 hours to firm and set.
  4. Wrap the cheese in plastic wrap. Store in a sealed container in the refrigerator. Will keep, refrigerated, for 1 to 2 weeks. The flavor will continue to develop as it ages.





Don't be intimidated by the idea of making cheese ― vegan cheese is simple and straight-forward, with clean, basic ingredients. Here, green-lifestyle expert Jules Aron shares the tricks of the trade for making sauces, cheese you can grate or slice, and soft spreadable options, using homemade nut milks, vegetables, and natural helpers like lemon juice, probiotics, agar-agar, and nutritional yeast.



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