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Herb and Pistachio Crusted Spirulina Blue Cheese
[Vegan]

LO By: Logan Dunn & Lexus Osman

Author Bio

Always plant-based and free of refined sugars, Lavender + Lavish is a Toronto food &... Read More

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Herb and Pistachio Crusted Spirulina Blue Cheese

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Herb and Pistachio Crusted Spirulina Blue Cheese [Vegan]

Dairy Free

Perfect as a soft cheese or baked into a harder cheese with a rind, this herb & pistachio crusted gorgonzola will steal the show on any appetizer plate. With a base of cashews, this vegan cheese is high in protein and healthy fats, with a neutral flavor that allows you... Read More

Ingredients You Need for Herb and Pistachio Crusted Spirulina Blue Cheese [Vegan]

1 cup cashews, soaked overnight
1 tablespoon nutritional yeast
1/4 cup unsweetened almond milk
1/2 cup lemon juice
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 garlic clove
Cracked black pepper
1 teaspoon sea salt
2 tablespoons of coconut oil
2 teaspoon spirulina
1 tablespoon dried thyme
1/2 dried oregano
1 tablespoon dried basil
1/2 tablespoon dried rosemary
1/4 cup pistachios

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How to Prepare Herb and Pistachio Crusted Spirulina Blue Cheese [Vegan]

Begin by soaking 1 cup of raw unsalted cashews in water overnight.
Blend all the ingredients except for the pistachios, the spirulina, and the herbs in a highspeed blender until a creamy, almost peanut butter consistency forms scraping the sides as needed.
Reserve 1/4 of this mixture and mix into it a teaspoon of each herb, and 2 teaspoons of spirulina.
Place the plain cashew cheese onto a cheesecloth and form into a ball shape.
In patches plop (yes plop) a tablespoon of the spirulina cheese mixture onto various places of the white cheese ball. Swirl these blue patches throughout with a toothpick.
Once your cheese is marbled, tie the cheesecloth around the cheeseball and pierce with two long skewers. Use the skewers to secure the ball and to hang it over a bowl, this will allow the liquid from the cheeseball to drain into the bowl below over the course of the next two days.
Leave your blue cheese ball in the fridge for two days suspended over the bowl to drain it of liquid.
Once the two days have passed, mix together the herbs, some cracked black pepper, garlic powder, chopped pistachios, and a teaspoon of melted coconut oil into a bowl.
Remove your cheeseball from the cheesecloth and shape into a ball.
Cover your cheeseball with the herb and pistachio mixture. Then place on a piece of parchment paper on a baking tray.
Preheat your oven to 350°F and bake the cheeseball for 15-20 minutes.
Allow to cool, and enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.