I categorize this as an adventurous recipe because it takes time to make. Active time is literally minutes but you have to grow the blue mold that goes into this dressing. It is worth it because it is creamy and tastes just like the blue cheese dressing
Blue Cheese Dressing
I used to love Blue Cheese dressing and decided to try making my own blue cheese. I sprinkled some culture into a tub of So Delicious unsweetened coconut yogurt and left it on the counter overnight. Then I put it in the refrigerator and forgot about it for a few weeks. I was delighted to find that the culture worked so I made dressing with my new blue mold. It was delicious.
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Ingredients
- 1 Tub Unsweetened plain plant yogurt So Delicious Coconut
- 1/2 TSP Roqueforti culture
- 1 TBSP Lemon juice
- 1/4 TSP Himalayan Salt
- 1/2 TSP Black Pepper
- 1/2 Tub Medium Tofu Optional
- 4 TBSP Vegan Mayonnaise Optional
Instructions
- Sprinkle Roqueforti culture on the yogurt and leave covered on the counter for about 8 hours. Then refrigerate.
- After 15 days see if your culture is growing. you may want to lightly stir and add another dose of culture. That blue mold is your flavor.
- After 30 days have past your culture is ready for use.
- Remove the mold from the yogurt and cut it into small pieces with kitchen shears. Add the lemon juice, salt and pepper. The yogurt I use is thicker at the bottom than the top so I scoop out the thicker part and add it to the blue mold. Even then it will give you a nice blue cheese dressing a little on the thin side. This may be an unnecessary step depending on the yogurt you use.
- Adding the optional mayonnaise will thicken it and crumbled tofu will provide texture.. Adjust lemon juice, salt and pepper to taste.
Notes
This is a Snap Pea Sheep recipe.
The yogurt is necessary to cultivate the blue mold but once it is created it can be added to cashew cream, silken tofu or a thickened yogurt of choice. you used to love.
