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.
Servings: 10
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.