Vegan Blue Cheese

5 Ounces Fermented Chinese Tofu

1/4 Cup Cooked White Beans

1/2 Ounce (About 1 1/2 - 2 Tablespoons) Chopped Scallions, White Parts Only

2 Tablespoons Barley Miso Paste

1 Tablespoon Rice Vinegar

1 Teaspoon Apple Cider Vinegar

1 Teaspoon Lemon Juice

1 Teaspoon Nutritional Yeast

1/2 Teaspoon Onion Powder

1/3 Cup Refined Coconut Oil, Melted

1/4 Teaspoon Spirulina (Optional, for Color)

Before getting started, have a 1 1/2 - 2 cup glass, ceramic, or BPA-free plastic container at the ready. I like to use glass containers that come with lids, so they can function both as the mold for initial shaping and as a more long-term storage solution. Lightly grease and set aside.

Very thoroughly drain the fermented tofu before tossing it into your blender or food processor along with the beans and scallions. Puree until completely smooth, scraping down the sides of the bowl as needed to incorporate all of the ingredients. Add in the miso, both vinegars, lemon juice, nutritional yeast, and onion powder next, blending to combine.

With the motor running, slowly stream in the liquefied coconut oil, creating a creamy emulsion much like a salad dressing. Make sure the whole mixture is perfectly silken, without any remaining lumps, before proceeding.

Remove about 2 tablespoons of the base and place it in a small bowl. Stir in the spirulina and briefly set aside. Pour the rest of the concoction into your prepared storage vessel, tapping it on the counter to remove any air bubbles. Add the blue-tinted portion in small spoonfuls, swirling it throughout with a thin spatula or knife.

Cover and refrigerate for at least 8 hours, or until fully solidified. The finished cheese will keep in the fridge for up to two weeks.

Makes About 1/2 Pound Blue Cheese

©Hannah Kaminsky