Vegan Gorgonzola or blue cheese

Ingredients for 4 servings:

• 200 g tofu, natural
• 50 g coconut fat or coconut oil
• 30 g miso
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• 5 g salt
• 1 g onion powder, if necessary
• 1 g garlic powder, if desired
• ½ tsp algae powder (spirulina)

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 10 minutes

Wrap the tofu in a paper towel and squeeze out as much liquid as possible. Melt the coconut fat or coconut oil, if solid. Coconut fat is flavorless, but with coconut oil it has a subtle coconut flavor. Combine all ingredients except the seaweed powder in a blender and blend until the mixture is smooth and homogenous. Line a bowl – I use an upside-down glass butter dish – with a piece of cloth (cotton cloth, gauze). Pour in the tofu mixture. Spread the seaweed powder on top and gently fold it in. Refrigerate for at least 8 hours. The “cheese” can be eaten immediately, but it also matures very well and will keep for at least 1 week. It’s excellent on crackers, with grapes, pears, etc. In warm dishes, it’s not quite as flavorful as “real” Gorgonzola.