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]

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Calories

682

Serves

1/2 pound

Cooking Time

15

Ingredients

  • 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
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Preparation

  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.
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Nutritional Information

682 11 65 21 1118 6 Total Calories: 682 | Total Carbs: 11 g | Total Fat: 65 g | Total Protein: 21 g | Total Sodium: 1,118 mg | Total Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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