Artisan Vegan Blue Cheese (Cashew Roquefort)

Simply ferment cashews with Penicillium Roqueforti and age it at least 4 weeks. It tastes so good and creamy, and it’s hard to believe this Artisan Vegan Blue Cheese is not made from dairy?
I adapted this recipe and method from Full of Plants fullofplants.com/ with some other research on how to make dairy blue cheese online. Thank you so much.
For the written recipe and instructions: gourmetvegetari...
Kitchen Essentials: www.amazon.com...
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Music: Butterflies In Love by Sir Cubworth
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[@GourmetVegetarianKitchen]

I started making this Artisan Vegan Blue Cheese at about the same time I started my Cashew Camembert (in December 2019). However, it took me 3 attempts to film it, but I finally got it done and ready to share. If you are familiar with blue cheese, you’ll find it’s hard to believe that this one is not made from dairy. The Penicillium Roqueforti--the same kind discovered in southern France years ago--is the key to making it taste so good. I hope you give this a try and feel free to ask me any questions in the comments below. (I think I have done it enough times now to know most of the potential problems!)

[@Glayceb]

Gourmet Vegetarian Kitchen i love your recipes ! They inspire me, im going to buy all this ingredients to make it ! Im just afraid of one detail, you said , scratch the suspicious molds, do you mean this white foggy one ? Im really confused about this detail. Thank you so much for doing such a beautiful work ! Big hug !

[@thepuringtons8725]

Hello!! Where can i find the "Penicillium Roquefort" for roquefort and the one you used for the camembert??? LOVE THIS CHANNEL!

[@ValentinaDBeer]

Gourmet Vegetarian Kitchen wonderful video! The Camembert turned out very nice for me, however the Blue Cheese didn’t grow mould at all. I am in the 4th attempt now, can’t figure out what I’m doing wrong.

[@GourmetVegetarianKitchen]

The mold for this cheese should be blue. It's hard to explain, but you should be able to tell if there is something bad on it. The ones I scratched off were 2 small white spots. It looked similar to the mold on camembert. It didn't look like bad mold but I like it to be all blue.

[@Nicholas.Tsagkos]

Fantastic. Can you keep the fungus and make it again or you should be buying dairy one every time?

[@benjaminchicard1717]

I'm French gastronomic Chef and you made me Cry, you're cheese is at the top of the level.

[@schoolwork232]

Yes!

[@shteushidzu4232]

Its not a cheese... How can you be a chief, and french... Shame.

[@cesare4214]

@@shteushidzu4232 first of all he's a chef, not a chief. Second, dont talk like you have knowledge about food. Let us cooks talk about food. You shut up and listen.

[@isabellezablocki7447]

Vous feriez du fromage comme ça dans votre restaurant?

[@supernaturel7687]

@@isabellezablocki7447 Quel serait le problème ? On va au resto pour manger un bon plat. Si ce fromage est bon pourquoi serait-ce un crime d'en servir ?

[@colemancarleton8540]

This is next level fermentation. I work as a brewer and have a background in food science and this is truly inspiring and top notch. I think I will go ahead and make a "cheese cave" in my cellar and see how these vegan cheese alternatives hold up.

[@MrH347]

Not a vegan, but I am a chef, and I enjoy seeing what is possible, and vegan food when done right is really quite a wonder to me. And vegan cheeses are such a fun experiment to try. It doesn't always work, but that is always the fun of cooking, the adjustments, a surprises, eating it, and sharing it with friends. This is really interesting stuff, lots of new ideas from your many videos, thanks!

[@Deshleh]

You people that start with "I'm not vegan" are just pathetic and ridiculous...It's not a shame to be vegan, it's a shame to be a corpse eater, remember dude.

[@tonkinbray]

I think your an absolute genius! I'm 100% converted. Cheese was the only thing stopping me from going dairy free. I'm definitely going to do this xxx thank you so much 👌👍😍💜❤️

[@robgrabowski2572]

I'm not a vegan (or a vegetarian), but I really want to try making your cheeses, they all look really yummy and amazing! One of the issues I've had with veggie cheese before is the complete lack of any flavour, so I'm really excited by these. And your videos are so relaxing to watch, thank you!

[@GourmetVegetarianKitchen]

I had the same problem with commercial vegan cheese I bought in the past too. That's the main reason I wanted to make my own, and I'm very happy with result. Thank you so much for your kind words. I hope you'll make it some day. My non-veggie friends are impressed and like it too!

[@Deshleh]

You people that start with "I'm not vegan" are just pathetic and ridiculous...It's not a shame to be vegan, it's a shame to be a corpse eater, remember dude.

[@Kousha]

9:30 "scrape off any suspicious mold if you have it" me: proceeds to scrape the whole cheese

[@peme01]

Pedro Abilleira also, not sure which mold is “suspicious”?😂

[@jonc.m8717]

@@peme01 the surface I believe!

[@af2313]

🤣🤣

[@kellyvanhouten-king2415]

Any fuzzy white mold or pink mold should be scraped off.

[@TreasureForeverOfficial]

😭😭😭😭 such a polite way of saying we all despise the blue

[@fabianperea5354]

I'm planning on going vegan soon and I was already missing blue cheese because I'm obsessed with it. Honestly, thank you so much for sharing this hardworking and creative process.

[@GourmetVegetarianKitchen]

I'm sure you'll love this like I do!

[@kendra5193]

After watching this masterpiece of a video i only have one question... what is suspicious mold? And how do i find it 😭

[@GourmetVegetarianKitchen]

There was some white mold on my small cheese that I scratched off. I think it was from my camembert cheese that I made at the same time. It didn't look like bad mold as I can tell if it's not safe to eat-- just like to see it to be covered with blue mold, and the white spots didn't look right.

[@aliciaerby3862]

I was thinking the same

[@optimusinaproprimus466]

@fung whyou 🤣🤣🤣

[@Meesha1947]

fung whyou 😂

[@bricktea3645]

@fung whyou wow u must have had some bad experience with mold,hope u didn't have stalker mold.

[@LAKSHMIANGELES]

OMG! SUCH DEDICATION & PATIENCE! AND SO MUCH WORK! 2 WKS OF WORK IS TOO MUCH FOR ME. YOU MUST B A GREAT PROFESSIONAL CHEF. I LIKE THE ONES THAT ONLY TAKE 24HRS- 48HRS. MANY BLESSINGS✌💜

[@GourmetVegetarianKitchen]

Thank you so much for your kind words. I'm not a professional chef, but I like to beautiful healthy foods.

[@karthiknaik1879]

Hare Krishna 💛💛🕉️

[@ewchi-m4n012]

It's incredible the amount of quality of both the recipe and the video itself! I'll try to do that in the future

[@margarett_b]

You are honestly a magician. ALL of your videos are not only SO nice to watch, but also incredibly interesting! You are a food wizard to me, making ALL the things most of the people have never even thought about and feel intimidated by. Thank you for SUCH inspiring videos!

[@GourmetVegetarianKitchen]

Thank you so much for your kind words, they mean so much to me. I'm so glad you enjoy my videos.

[@injunsun]

I'm excited to try this. I will need to source some things, but when I do... I used to add just a couple crumbles of dairy bleu cheese to the bagged, grated 6 cheese Italian blend, let it sit pit for two days, then refrigerate for a week or two, and got an amazing blended thang. I miss cheeses, especially the stinky ones like this, and the harder cheeses, like Asiago, Romano, Parmesan, etc.. One day, there will be plant versions of everything, and people will wonder what their ancestors were thinking before then.

[@VampZ6]

This video was in my recommended, I'm not even vegan, but this looks so great! Liked and subscribed :)

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment and support!

[@BeingHomeNow]

Those videos are nice art pieces, simple yet elegantly presented and inviting.... Thanks for sharing!

[@jorgeh6811]

Danke für dieses sehr Informative Video wie man Veggie Blauschimmelkäse herstellt. Sehr schön.

[@AmissAttire]

This was absolutely incredible. What a work of art ♥️

[@GourmetVegetarianKitchen]

Thank you so much for our kind comment!

[@VikramBankar]

This is something to be proud of. Truly wonderful.

[@veronicamacedomacedo5373]

Estupendo, uma obra de arte na mãos da artista... Gratidão

[@кирасиамская]

Очень красиво! Завораживает, хоть я не веган и пойду в маркет куплю себе любимый блю чиз.

[@GourmetVegetarianKitchen]

Thank you so much for your kind words!

[@vivi87ification]

olala Jeem ... it's great art ...! it's even incredible to see such a result ...🥺😍😍 I will surely test one day ... thank you very much🙏🏼💖....that said i live in France and i did not know that l. could obtain ferments for Roquefort ... the king of cheeses ....

[@GourmetVegetarianKitchen]

Thank you, Violette!

[@craighard2746]

Fantastic videos and guidelines. Beautiful

[@GourmetVegetarianKitchen]

Thank you so much for your kind words!

[@sofiiakochish]

Wow! Your result is amazing! I really want to try this recipe. 🤩 Do you think it’s possible to make this cheese from almonds?

[@zatunjamsa]

What an art this is so beautiful, thank you!😍

[@GourmetVegetarianKitchen]

Thank you so much!

[@opheliaronin]

Amazing - such patience ✌️

[@GourmetVegetarianKitchen]

Thank you so much!

[@sony0083]

The video is really beautiful. So I have been through the procedure and made three blue cheese wheels. One the largest got covered by the sospicious mould...I found later that this mould in excessive quantities flags something wrong with the cheese...like if it is spoiled. One I had a mild aging a couple months and one I kept for some months. I have to say that they dehydrate very quickly and can become quite solid. Anyway I ate some of both these two and I don't think that they taste like blue cheese at all...maybe except for a vague aroma of the penicillium rocheforti. They don't do well when used for backing too...turned in something sour and distasteful. An interesting experiment.

[@anicehuman6712]

Wow i just discovered your channel and i'm so happy! I'm gonna try all your recipes !!!

[@GourmetVegetarianKitchen]

Thank you so much, I'm so glad you discovered my channel!

[@margaritacarmona-carriedo7503]

GORGEOUS!!!! Thank you for sharing!!!

[@captusdenis6295]

Wow ! You're an artist !

[@Bonnass12]

Thank you so much for posting your recipe!! :) The video is so nice and the written recipe has been really helpful. thank you thank you!! I am in day 7 of making the blue cheese and blue mold started to form yesterday, what an exciting process this is! I am also doing 2 cheeses to try both veins technics. Your channel is amazing it just makes me want to try all the recipes, I am actually waiting for a Penicillium Candidum order to arrive and will start the almond brie journey very soon. :) Please let me know how we can support you. Your work is inspiring!

[@wusnheilus]

Wonderful, congrats!! I told the groups "Wholefood Plantbased Nutrition"(Michael Greger-Group) and "Cashewbert cheesemaking group" about this gem ...

[@GourmetVegetarianKitchen]

Thank you so much!

[@catfish9539]

That looks amazing. I have to say that Stilton is one of the things I do miss.

[@GourmetVegetarianKitchen]

Thank you so much!

[@ktthailand2611]

ชอบคลิปที่นำเสนอจังค่ะ เข้าใจง่าย น่าติดตาม

[@GourmetVegetarianKitchen]

Thank you so much ka!

[@rawchefcarla906]

Cheese is fermenting right now! Very excited to see what it comes out to be. Question: why do you use kefir AND probiotic capsules? Is it to enhance the flavor? I usually use one or the other and notice that kefir makes it sweeter and probiotic capsule makes it more pungent. Thank you for sharing this beauty!

[@GourmetVegetarianKitchen]

I'm so glad you are making it. Water kefir and probiotics help with the fermentation. You can leave the water kefir out if you don't have it. Thank for sharing your experience about the differences of the taste!

[@gacrespi]

hey how do you know the mold is not dangerous? is there a risk? i dont know anything about cheese and ageing then

[@GourmetVegetarianKitchen]

This blue mold is safe to eat, and from what I research, it's healthy. you might find this article helpful www.foodandwine.com/lifestyle/why-dont-we-get-sick-when-we-eat-moldy-blue-cheese

[@ayung1485]

@@GourmetVegetarianKitchen thank you for the video . Is it ok as the chasew is raw

[@melanie-rosannastevens7861]

@@ayung1485 the cashews aren't raw, she pasteurised them in the beginning

[@pvchavesd2]

Incredible! This is art!

[@GourmetVegetarianKitchen]

Thank you so much!

[@tinekejoldersma]

Mmmmmm delicious. Still have to laugh about the molt comments. Cheese usually has poo and intestins in it to ripe. Give me this lovely roque for cashew cheese anytime. Looked so delicious.

[@GourmetVegetarianKitchen]

Thank you so much!

[@theodore738]

tineke joldersma not sure where you’re getting the ‘poo and intestines’ idea from. Please keep your ignorance to yourself

[@ambycakes]

yea as a cheese maker that's far from the truth.

[@theodore738]

tineke joldersma I do have to agree this cashew cheese does look delicious!

[@fernandoayalayala]

the way you carry out each process is really mesmerizing, but unfortunately the main ingredients (capsules of plant-based probiotic, as well penicillium roqueforti) are not available in my country, so sad

[@novoensinamento-cristinata9132]

Adorei! Parabéns pela atitude!

[@eladan867]

This is such a lovley video so much efforts put into that cheese 👏 Wonder how it taste?🤗

[@GourmetVegetarianKitchen]

Thank you so much, it tastes so good and it's hard to believe it's made from cashews. I hope to try making it soon!

[@eladan867]

@@GourmetVegetarianKitchen You welcome 😋 I just made basic one with cashews apple cider vinegar and salt. Taste like cream cheese👏 But this one must have more sophisticated taste with all this penciline?🤗

[@laurenhorwitz3920]

Hello, I am in the process of making the Roquefort and the Camenbert. I crumbled the Roguefort and as you say, it doesn't cover the outside as well but I think I'm almost ready to do the slow aging. At this point can it go in my regular fridge, ie not the 55° temp used for the first part of the aging? Also, I had turned up the temp and inadvertently turned it off so for one day the cheeses were in 74° temp! They look fine but the blue did sweat a lot. I hope they are ok. The Camenbert are in full bloom!! Thank you for all your wonderful instructions.

[@LariB12]

You just got a new sub here from Brasil hehe so, 2 things I wanted to ask: 1. What's the average temperature there? Here it gets hotter every year, even during winter, so I assume the whole proccess should be done using the fridge. 2. What is the "suspicious mould" or how can I recognize it?

[@GourmetVegetarianKitchen]

Thank you so much for your support. The ideal temperature for the mold is between 52- 55 ° F, it takes a longer time for the mold to grow if it too cold, and the mold doesn't grow if it too warm. The suspicious mold I meant was some slimy-pink.

[@yvonnemarshall7416]

Great video shows dedication love it's an Art form I have been in cheddar gorge caves wonky hole where cheese futures for a year or more .Your video reminds me of the love care of the cheese and soooo wonderful its Vegan Amazing . Thank you ❤ Yvonne mullion Cornwall England

[@sofiaconti4215]

Just One question: in my country is impossible to get the penicilum. So is it possible to make the cheese with a crust of another blue cheese? Thanks a lot

[@josei.g.1149]

Sofia Conti it is, although it wouldn’t be 100% if the cheese that you’re scraping its not vegan

[@GourmetVegetarianKitchen]

I heard some people do that but I have never done it myself, so I can't tell you for sure.

[@kdvr766]

@@josei.g.1149 this isnt even cheese in the 1st place so...

[@Sebastian-mh7ej]

Your channel is amazing!! Thank you!

[@GourmetVegetarianKitchen]

Thank you so much for saying so!

[@PaisleyPlayfully]

Oooh! That last one looks legit!

[@natashadonnellyi5807]

Hello, firstly thank you for sharing this beautiful craft with us. I truly think your incredible. I am day 10 of the blue vein cheese & I have a lot of white mould coming thru the blue holes & I notice yours has not? My smaller cheese has it too & I have been removing it, should I be doing that with the larger cheese I have too?

[@irr3isont1Lt]

Looks yummy. Does it melt when in room temp or heated up?

[@GourmetVegetarianKitchen]

It doesn't melt like dairy cheese, but soft enough to spread when heated.

[@ruthgross647]

Beautiful video and cheese seems to be delicious 😋

[@liriosogno6762]

This is magic!

[@brunonunes6331]

Hey, thanks a lot for this recipe. it has been amazing to see your videos. could you clarify me about a question? What's the better temperature for the rest on the fridge for 2-3 weeks?

[@GourmetVegetarianKitchen]

Thank you so much, I'm so glad you enjoy my videos. The best temperature to make this cheese is between 53-56 F° (11-13 C°) Do you have a special fridge for cheese only?

[@kitchenmoshpit3609]

Hey! Just foud this video and you are amazing, i have done alot of vegan cheese but never this good looking! I want to ask you if you have figuerd out a way to harvest mold for future cheese or do u have to buy new powder every time? Its so expencive! Do u have any tips on wich one to get there are ao manny diffrent molds of the same mold with diffrent speeds and such!

[@rabbitologist]

This is amazing!!!

[@shu2985]

the crumble one is so beautiful

[@GourmetVegetarianKitchen]

I know, the crumbled one is the winner for us too. I put it back at the cool place to for the mold to grow, and move it to the fridge around day 12 or so.

[@elisabeththesecond]

Beautiful video and receipe ! Happy to discover your website. Chokdee

[@daizalimadasilva4368]

OMG!!! It's looks delicious! Thank you!!!

[@gabrielleandrade5014]

Beautiful!

[@GourmetVegetarianKitchen]

Thank you so much!

[@pauloemmerlacerda]

It is amazing! Where can I find the roquefort mold powder?

[@silviamoneti9315]

Hello! Thanks to share this recipe. I have some questions: 1) Do you use the same fridge for camambert and blue? At what temperature? do you use a regular fridge or a fridge for wines? and do you measure the humidity and ph? thanks

[@davideliudominguezdejesus8638]

The best video that i can see

[@geraldmcmaster4327]

I've got questions. Which probiotics? Are they the ones you take as a supplement? Do you have a preferred one? And the water kefir. Do you buy the grains and make it like this? Should everything be sterile? And do the bamboo mats need dried or sterilized after use? Looking forward to trying this, hopefully with success. Thanks

[@marilzagoncalves7378]

Perfeito!!!😍😍😍😍

[@joseliaraujo1671]

Amazing!

[@tatianacarvalho7386]

I bought everything but I don´t have kefir, and I want to do it this weekend. Any suggestion of a substitute? Thank you for share your knowledge. Best wishes from Brazil.

[@GourmetVegetarianKitchen]

You definitely can leave water kefir out- it works fine without it. However, add more water if it to dry to process. You need a smooth paste. I’m so glad to hear that you are going to make this!

[@tatianacarvalho7386]

@@GourmetVegetarianKitchen thank you so much for your return 🙏🥰

[@shari1426]

What is usual temerature of your home when you allow foods to ferment overnight? I ask because I live in Canada and it doesn’t usually work to leave things on the counter fermenting overnight unless it’s summer without the AC, it’s just too cold. I realized this when I was trying to make some fermented flat breads and the lady’s recipe called for fermenting overnight, but she lives in India where it’s quite warm overnight. I just wonder how warm it needs to be. Thank you.

[@пекельніборошна-т1в]

Is it safe though? Those fungi are supposed to eat lactose specifically, not nuts. So how do you know it's the same kind, and not some poisonous stuff?

[@JG-sd9zd]

This is so beautiful. 🌻❤

[@GourmetVegetarianKitchen]

Thank you so much!

[@DjemelBelguellaoui379happy]

thank you

[@jessicamarshall3319]

Good morning, I have made a few of these cheeses now and they're awesome but one batch hasn't developed at all, there is no activity inside and there has been quite a bit of moisture on the bottom before I've flipped. Just wondering if you use a humidity controller in your fridge? if so what one? I would love to ask you a few q's via email too but not sure if this is an option for you? :) thanks

[@laspapapasdevictor8183]

Donde se compra el penicillium roquefort?

[@GourmetVegetarianKitchen]

If you are in Europe, try cashewbert.com, I hear that they ship around Europe. If not, you can also try Amazon.

[@angelinazru82]

Will you please tell me where I can purchase round wooden ripening box. Thank you.

[@luzliures3544]

How can I see if color is right? Not the suspicious mold

[@amc0931]

Question I made the bleu cheese for the first time this week I was excited to see the blue veins form but unfortunately no Bleu veigns showed up the 4th day could it possibly be it was to cold because I had to use the refrigerator which is at 40 degrees any feedback would be appreciated, thank you I love your video!!!!:)

[@alga51]

CLASS

[@guadappupi]

you are the Best!

[@ferrisd7566]

Instead of buying probiotic capsules, could I use some of my homemade vegan yogurt?

[@GourmetVegetarianKitchen]

Yes you can!

[@chiara7424]

Is it dangerous if u do something wrong? I am just wondering if the mold might affect u in some way

[@MsDapsy]

Such magnificent cheese * . *

[@treasurebergman3870]

Where can I get the containers you use for slow aging? What are they called?

[@briannabates7261]

How do you know which mold is suspicious?

[@timmyeyez5871]

You are awesome...

[@marianomontiel]

Wow!

[@guillemxanxo2683]

Hi! I was wondering how could I get the penicilium without having to buy it. For the camembert, for example, I scrape lightly a dairy camembert and I use that as my fermenting penicilium. Can I do the same with a dairy blue cheese? The scrape some of the mold outside the vegan cheese and use it for the next round? Thank you!

[@GourmetVegetarianKitchen]

I have never done it myself, but I have heard that it works.

[@aileensanchez9113]

If I don’t have a food processor, can I use a blender insted?

[@nougahava5834]

Bravo 🤗

[@hendrickpereira422]

Does someone uses rejuvelac instead the powder probiotics???

[@reshmah606]

I just have a single question. Are we supposed to eat the mould too?🙄 Isn't it harmful?

[@GourmetVegetarianKitchen]

Yes, the mold is edible and tasty. From what I learned, it's not harmful.

[@dnld1234]

Just wondering, how do we know that mold on homemade cheese is safe? If there is way to check satefy, pls make vid about it. Thx

[@GourmetVegetarianKitchen]

I totally understand your concern about homemade food. It's always good to be cautious. I'm familiar with fermented food and can tell right away if it's not safe to eat. I'll definitely make a video on how to check it if I can think of the way to do it.

[@majedasweedan3933]

Can i use sperolina instead of pensilium ??as it is not available??

[@ABCD15334]

if i avoid the coconut would be ok ?

[@Jfa24]

Do you put in a fridge every time you turn ?

[@dungphamsaigon]

how i can buy that penicillium roqueforti sir, im in Asia

[@isaacmunoz2181]

I won't die if I try this with peanuts or walnuts?

[@malevola4all228]

Could be possible do vegan cheese from soja milk?

[@carolinasand4524]

Can i make the cheese without probiotics??

[@novoensinamento-cristinata9132]

Por favor, ponha texto em português (Brasil) GRATIDÃO.

[@nathaniel4764]

Will this work with sunflower seeds or sesame? Love cashews, but they're pricy and I've got some relatives who are deathly allergic to tree nuts and peanuts.

[@GourmetVegetarianKitchen]

Sorry to hear about your relatives are allergic to cashews. I have never made this with seeds before, I have with soy but it's as tasty as cashews.

[@nathaniel4764]

Does soy also work for the camembert recipe?

[@AnnaChurkina-o9v]

My life will never be the same. Can’t wait to make this one !omg 😍

[@GourmetVegetarianKitchen]

Thank you so much, can't wait for you to make it!

[@ladydee4692]

Does it taste like the real thing?

[@TittiGipsy]

Hi, do I use rejuvelac instead of probiotics and water kefir? Thank you!! 😍

[@GourmetVegetarianKitchen]

I'm positive you can, but you might want to cut down on water-- just make sure the amount of liquid altogether is about the same in the recipe. I use rejuvelac with my other fermented food a lot and I love it!

[@TittiGipsy]

@@GourmetVegetarianKitchen Thank you so much!