Preparation

This vegan cheese undergoes a true fermentation process that creates tanginess and umami depth. The addition of spirulina creates visual "veining" reminiscent of blue cheese while adding its own subtle earthy funk.

Initial Fermentation

1. Drain soaked cashews and blend with water until completely smooth—this may take 3-5 minutes in a high-speed blender.
2. Add contents of probiotic capsules and 1 teaspoon salt; blend briefly to incorporate.
3. Pour into a clean glass bowl, cover with cheesecloth, and place in a warm spot (75-80°F).
4. Ferment for 24-48 hours until tangy and slightly bubbly.

Creating the Veining

1. Once fermented, divide the mixture: 2 cups in one bowl, 1 cup in another.
2. To the smaller portion, add spirulina and blue spirulina powders; mix until evenly colored.
3. Line a small cheese mold or bowl with cheesecloth.
4. Layer spoonfuls of white cashew cheese and blue-green mixture randomly to create marbling.
5. Fold cheesecloth over top, press gently, and refrigerate for 4 hours.

Final Preparation

1. Unmold the cheese and mix in nutritional yeast, miso, remaining salt, coconut oil, and agar powder.
2. Return to the mold, smooth the top, and refrigerate for 24 hours to firm.
3. Unmold and place on a cheese aging mat in a covered container.
4. Age in refrigerator for 7-14 days, flipping daily.
5. The exterior will develop a slight skin and the flavor will intensify.

The finished cheese can be sliced, crumbled, or spread. It develops genuine funky notes that satisfy the same craving as aged dairy cheese.