For those following along, my daughter, Valentina absolutely loves the espresso/lavender cheddar I often add to my charcuterie boards. She asked if we could make it, so I of course obliged! We had Manchego and Parmesan on hand, so we dusted it with our Ryze Mushroom Coffee. It was absolutely delicious! A few weeks prior, I taught a sourdough workshop and made a vegan version of blue cheese for the participants. It was a hit, so I thought it would be a great base cheese for the coffee rub. We are very pleased with how this turned out. It’s delicious, fermented, and sooo quick and easy to make!
Ingredients (recipe will make 2 small wheels. Double the recipe to make 2 larger wheels, or 4 small)
• 1 cup raw cashews
• 1/8 cup refined coconut oil melted
• 1 1/2 tbs apple cider vinegar
• 1 1/2 tbs white miso paste
• 1/2 tsp garlic powder
• 1/2 tsp Trader Joe’s Mushroom & Company Umami Seasoning
Variations
• For Blue Cheese: 1 Juice Plus+ Veggie capsule powder or spirulina for blue-green veins. For Coffee Lavender rubbed cheese: Ryze Mushroom Coffee, fresh or dried lavender leaves or flowers. We grow ours on our Tower Garden.
Instructions
• Soften the cashews: Add the cashews to a pot and cover with water. Bring to a boil for 10 minutes, until the cashews are softened. Drain and rinse with cold water. You can soak cashews overnight to soften them if you wish.
• Add the cashews coconut oil, apple cider vinegar, miso paste, garlic powder, and mushroom powder to a blender or food processor. Blend until smooth.
• Line your molds with beeswax wrap, plastic wrap, wax paper or parchment paper. Silicone molds in various shapes are fun and no need to line with anything!
• Spread ½ of the cheese mixture into the molds. If making blue cheese, sprinkle half of the JP+ Veggie powder or spirulina across the top of the cheese. Add the remaining cheese mixture, and sprinkle over the remaining powder. Use a knife or toothpick to swirl the cheese a little to incorporate the powder and create veins in the cheese. Smooth the top of the cheese. Cover and place in the refrigerator to firm. To speed up the process, freeze for a few hours. It will definitely soften at room temperature, so take it out just before serving. If dusting with coffee/lavender, you may do so once removed from the fridge/freezer. Pat the mixture onto the surface of the cheese with your fingertips.
• Stored in the refrigerator, it will stay fresh for 1-2 weeks or can be frozen.
Buon Appetito!
Fresh Foodie Mama ~Sara~
Adapted from: https://itdoesnttastelikechicken.com/easy-vegan-blue-cheese-
Fresh Foodie Mama 