Vegan Blue Cheese Butter
Experience the rich and tangy flavors of *Vegan Blue Cheese Butter*, a dairy-free delight that mimics the bold essence of traditional blue cheese with a creamy, buttery twist. Crafted from wholesome ingredients like soaked cashews, silken tofu, and white miso paste, this recipe delivers a luscious texture and authentic umami notes perfect for vegans or anyone seeking a plant-based alternative. The optional vegan blue cheese flavoring takes the tangy complexity to the next level, while the dried parsley adds a touch of freshness. Ready in just 30 minutes of prep time, this indulgent spread firms up beautifully in the refrigerator, making it versatile for slicing. Use it to elevate your favorite bread, roasted vegetables, or baked potatoes with a gourmet touch of vegan sophistication. Ideal for a party platter or a simple indulgence at home, this recipe is a must-try for dairy-free foodies.
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 2 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Nutritional yeast
- 1/4 cup Coconut oil
- 1 tablespoon White miso paste
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Salt
- 1 teaspoon Vegan blue cheese flavoring (optional)
- 1 teaspoon Dried parsley
- 1/2 cup Crumbled silken tofu
Instructions
Soak the raw cashews in warm water for 20 minutes to soften them. Drain and rinse thoroughly.
In a high-speed blender or food processor, combine the soaked cashews, lemon juice, apple cider vinegar, nutritional yeast, coconut oil, white miso paste, garlic powder, onion powder, and salt.
Blend until the mixture is completely smooth and creamy. You may need to scrape down the sides and blend a few times to achieve the desired consistency.
Add the vegan blue cheese flavoring if using, and blend again to incorporate.
Transfer the blended mixture to a mixing bowl and fold in the crumbled silken tofu and dried parsley. Stir gently to combine, being careful not to break down the tofu too much to mimic the texture of blue cheese.
Spoon the mixture onto a sheet of parchment paper, shape it into a log, and roll tightly. Twist the ends of the parchment paper and refrigerate for at least 2 hours or until firm.
Once set, slice the vegan blue cheese butter as needed. It can be served on bread, roasted vegetables, or used as a topping for baked potatoes.
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 9.5 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1230 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
