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Herb and Pistachio Crusted Spirulina Blue Cheese [Vegan]

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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 to add your favorite seasonings and toppings!

Herb and Pistachio Crusted Spirulina Blue Cheese [Vegan]



Cook Time



  • 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


  • 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!





Always plant-based and free of refined sugars, Lavender + Lavish is a Toronto food & lifestyle blog run by Logan Dunn and Lexus Osman with a focus on nutrient-dense whole foods & sustainable living practices. Fuelled by Logan’s background in nutritional sciences & the pair’s drive towards embodying a more environmentally friendly lifestyle; the two share new plant-based recipes every week as well as “zero” waste lifestyle tips & do-it-yourself guides for homemade natural beauty products.



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