Artisan Vegan Blue Cheese (Cashew Roquefort)
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- เผยแพร่เมื่อ 5 ก.พ. 2020
- 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: gourmetvegetariankitchen.com/2...
Kitchen Essentials: www.amazon.com/shop/gourmetve...
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Music: Butterflies In Love by Sir Cubworth
th-cam.com/users/audiolibrary... - แนวปฏิบัติและการใช้ชีวิต
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!)
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 !
Hello!! Where can i find the "Penicillium Roquefort" for roquefort and the one you used for the camembert??? LOVE THIS CHANNEL!
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.
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.
Fantastic. Can you keep the fungus and make it again or you should be buying dairy one every time?
I'm French gastronomic Chef and you made me Cry, you're cheese is at the top of the level.
Yes!
Its not a cheese... How can you be a chief, and french... Shame.
@@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.
Vous feriez du fromage comme ça dans votre restaurant?
@@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 ?
I made 5 rolls of AMAZING Blue cheese, thank to you.
It tastes identical to the one I used to buy, when I consumed dairy. I couldn't believe it is possible. I thought it only looks like blue cheese.
I missed that gorgeous taste. Thank you sooo much for this wonderful video.
9:30 "scrape off any suspicious mold if you have it"
me: proceeds to scrape the whole cheese
Pedro Abilleira also, not sure which mold is “suspicious”?😂
@@peme01 the surface I believe!
🤣🤣
Any fuzzy white mold or pink mold should be scraped off.
😭😭😭😭 such a polite way of saying we all despise the blue
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.
I’m not vegan and I don’t like cheese but I LOVE this video. Love the style and how clean and simple it all is!
Thank you so much for your kind words. I'm so happy you love my video!
You should acknowledge that it looks like it should be done. Those penicillium could invade all your fridge if you do not keep a clean environment. The author also mentions the risk of getting the cheese contaminated. There is a lot of knowledge and care involved. One has to know that it is correct to collect so much blue mold... And have a lot of patience!
@@GourmetVegetarianKitchen I fully agree. It's a pleasure watch it...a warm song in a clean way style. I want to add that I loved the way you handle them...with care and love!!...I've never noticed that in other videos.
A question please...if I don't have bamboo matt can I put it only on the vegetal paper??
Congratulations from a brazilian girl living in Barcelona, Spain.
I’ll say this ... I’ve been trying my hand at raw milk cheese making here lately, and this video totallyyyy makes me want to make this vegan version ... hands down!! 🤓🌺
Go vegan and stop exploiting animals.
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 👌👍😍💜❤️
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!
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.
I have a background in artisan cheese procurement and have apprenticed with a few cheese makers. Though I have a soft spot for Vegan cheeses. Your craft blends both traditional and non traditional together beautifully. I'm so astonished at your technique and grace! Keep up the great work. I'd love to take a class from you someday.
Hi, im french , i can not imagine my life without cheese. I am literally AMAZED by your result. I didn't even know it was possible. I need to try. I mean its amazing. I love "roquefort cheese". I am almost certain of a very good result as the naturel green mold appeared inside out of your cheese. That for sure tells me how flavorful and tasty is the cheese. Im also amazed by the texture. It looks fermed but creamy. Im dead inside...literally
Thank you so much. I'm positive to tell you that this cheese is very tasty!
T'a essayé ? Ça donne quoi ?
@@Rv-bs2ly Nous avons besoin de savoir Phillipe ! :o
@@Rv-bs2ly j'ai essayé.. C'est super bon.
C'est juste trop bon ce fromage là.
This isn't food, this is art!!!
Thank you so much!
After watching this masterpiece of a video i only have one question... what is suspicious mold? And how do i find it 😭
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.
I was thinking the same
@fung whyou 🤣🤣🤣
fung whyou 😂
@fung whyou wow u must have had some bad experience with mold,hope u didn't have stalker mold.
I appreciate the unintentional-ASMR style beginning 😘
Thank you so much, I'm glad you like it!
I don’t think it was unintentional
Unintentional? 😋
@@maxsonthonax1020 they may have said unintentional because it isn't an asmr vid. It has music in it.
Omgosh me tooooo
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!
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!
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.
I never liked blue cheese before but I had a vegan one in Amsterdam a year ago and loved it. My boyfriend loves blue cheese and is transitioning to veganism so I'm going to make him this as a gift! Looks lovely and another fantastic video
Aww.. you are so sweet. I'm sure your boy friend will love it. Thank you so much for your kind comment!
You have such an underrated channel here! I sent your other cheese recipe to my dad and I'm so excited to send him this one. I can't wait to make this some day I have always wanted to try blue cheese since I've been vegan.
Thank you so much for your kind words, and for sharing my recipes with your dad ❤️
I made this and tried it last night! It was incredible! I tried one wheel with kefir and one wheel without! The wheel without kefir tasted better! I crumbled both wheels. They have beautiful marbling. I have another two wheels on the way! Thank you for these wonderful videos!!! I will be trying bleu and camembert with macadamia soon.
How did the macadamia cheese come out?? :o
I’m like 3-4 days from making this (I had to order some ingredients on line) macadamia or cashews which one did you like best?
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.
I'm sure you'll love this like I do!
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.
You make the most elegant, beautiful food videos on the internet, always a joy to watch.
Estupendo, uma obra de arte na mãos da artista... Gratidão
I came across your videos a few weeks ago and I really love them. Thank you for all your inspirational content. I am currently trying to make my own apple cider vinegar and my first round cashew camembert, following your videos. I started 2 weeks ago and they look really good so far. In a few days they will be wrapped and go into the wooden containers to age further, so then I will have enough empty glass containers again to start making my first batch of blue cheese. These little kitchen experiments are so much fun and I think they are a really good way to remind oneself of the effort and craft that goes into making these products that are usually just bought in the supermarket today. so thank you!
I'm so glad to hear about what you are doing in your kitchen. It's really fun to have something exciting and look forward to seeing its progress each day. Thank you so much for sharing, reading it makes me smile ❤️
GORGEOUS!!!! Thank you for sharing!!!
i must thank you so much! i've started my first attempt last week and i'm so happy... can't wait for the final result :)
This is what you call a craft. Your vegan cheeses are each a little work of art... thank you for making these videos, you have the patience of a saint! 😊❤️👌
Thank you so much for your kind words. Yes, it takes a lot of patience to make this cheese but I'm glad I did it!
you are very patient! your work is amazing, please continue to share! :-)
Thank you for your kind comment, I'll definitely continue to share what I know!
This is amazing, really! All your cheese videos are incredible and so accurate and thoughtful!!! All the vegan cheese videos I have seen are the same and even though they dont look bad, they definitely cant compare to yours! Thank you so much for this and I hope you can make a business or something out of here, because this is a mine of gold.
Good luck and keep sharing your wisdom
Those videos are nice art pieces, simple yet elegantly presented and inviting.... Thanks for sharing!
I keep eating this cheese before it has matured because it's so tasty!
I know, it's very tasty :)
Wow you are a very patient person. Thank you for all the hard work😀
Thank you and you're welcome!
It's incredible the amount of quality of both the recipe and the video itself! I'll try to do that in the future
This is soooo amazing! Love your channel. Thank you.
OMG you are amazing! This recipe is incredible!
Thank you so much!
Another great video that impresses me --it's so relaxing to watch. By the time I know it, the video is done!
Thank you so much for your kind comment!
Thank you so much for these videos! I can't wait to try them.
Amazing detail, precision and care, congratulations......!!
This was absolutely incredible. What a work of art ♥️
Thank you so much for our kind comment!
I tried to make vegan blue cheese, unfortunately I didn't take care of the moist well enough. Now, having seen this treasure, I really understand my mistakes and am making a new attempt. I really LOVE your videos! Thanks for sharing.
Thank you so much. I'm so glad you are going to try it again!
Astonishing...
Thank you for the tutorial...
Grateful to find this here. I was once walked thru this swiftly years ago, and can now try again. The clarinet or horn helped.
I'm so glad you found it!
So relaxing and enjoying to watch you create another delicious vegan cheese video..
Thank you so much, I' so glad you enjoy it!
What an art this is so beautiful, thank you!😍
Thank you so much!
i cannot wait to try making these they look -incredible-
oh my gosh! the cheese looks amazing!!!! Thank so very much for sharing, I can't wait to try this!
Gorgeous!!! I'm not vegetarian or vegan, but I'd love to try this. I just really love cheese in all shapes, flavors, and styles :)
Thank you so much!
You would probably spit it out.
@@stevedd9725 Her name is Jessica, not Piers.
É um trabalho artístico! Que perfeição!deu muita vontade de comer. Parabéns pelo queijo vegetal 😉
What a beautiful video. 😍 Thank you for all your good work. ❤️
Amazing! I am always looking for simple and clean cut ways to make vegan favorites like "blue cheese". Thank 🙏 you for sharing your recipe. Definitely intend to try it in my test kitchen.
I actually think the crumbled one looks more realistic. Can’t wait to try, I miss blue cheese! Tks for sharing this 🥰
Then eat it. I don't know why this video was recommended to me but I've never seen something so bizarre as imitation bleu cheese. Just eat the real thing??? With some wings! Yum!!!
Rayna Quigs, you're absolutely right - why invent alternatives to animal cruelty when you can have the real thing! We never realised that, thank you.
@@srenjensen5735 animal cruelty? Milking a cow isn't cruel. LOL. Human suffering by eating bizarre processed fake foods is kind of cruel, for example if fed to children instead of the actual nutritious animal derived food.
@@raynaquigs7879 Taking new born babies away from their mothers is cruel. Killing the male calves because they are not useful to the dairy industry is cruel. This is not a bizarre processed fake food. It is made from nuts and otherwise produced exactly is the same way as a dairy blue cheese.
@@raynaquigs7879 this is in no way a "bizarre processed fake food" ?
Amazing - such patience ✌️
Thank you so much!
Thank you so so much for sharing your recipes. You are kind of an artist ... Looking forward to making this cheese at home. 🙏✨
Wow, well done video. Im excited to try. Thank you.
I've been making your camembert recipe and it's amazing! Will def try the blue cheese now.
I'm so glad you made camembert, thank you for letting me know. I'm sure you'll love making this blue cheese too!
10 seconds in and I’m already subscribed.
Thank you so much for your support!
Wow! You are simply amazing! 👏🏻👏🏻👏🏻
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✌💜
Thank you so much for your kind words. I'm not a professional chef, but I like to beautiful healthy foods.
Hare Krishna 💛💛🕉️
This absolutely amazed me! I personally can't stand blue cheese but it's so interesting to watch this video. Great job
Thank you so much for your kind comment!
Wow ! You're an artist !
Wow! Your vegan cheese making videos are fantastic - mesmerising! Brilliant production and such wonderful music.
This video was in my recommended, I'm not even vegan, but this looks so great! Liked and subscribed :)
Thank you so much for your kind comment and support!
it is magic
Omg That is amazing thank you. Never thought It’s possible. You opened my mind thanks I need to try it out
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!
Thank you so much for your kind words, they mean so much to me. I'm so glad you enjoy my videos.
Hi I visited the site for full detailed recipe and have a question. Whyyy do people measure weight (the amount of cashews) with volume units?! Gooosh 474ml of cashewws ??? Die for the imperial system! Is 2020 already and people keep pushing this OMG. Besides that thanks for the recipes and sharing of experience. Will definetely try. Already bought Penicillium Roqueforti online!! Excited. Thanks again.
When I use measurements of volume in the imperial system like cups I also use volumetric units in the metric system too. I'm so glad you are going to make it!
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 ....
Thank you, Violette!
Fantastic videos and guidelines. Beautiful
Thank you so much for your kind words!
Thank you for these cashew cheese tutorials. I had no idea that was a possibility! I am lactose intolerant and love cheese! So this is heaven to me!
your amazing, perfect lovely videos and descriptions and love that u go always zero waste!
some questions :
1)it would be better with high speed blender?
2)why dont u use aluminum paper for the aging time?
3)whats the ideal aging time that could be?
thank u so much keep giving us videos like this!
Thank you so much for your kind comment.
1.) I tried using my high-speed blender before, and the paste was smoother which I like it a lot. However, it was very difficult to scrape out the paste and I ended up wasting a lot of it.
2.) Hmm... I think I just use parchment paper because of its feel. I feel like it's breathable and compostable, and I always have it. I never thought about the aluminum paper before.
3.) I like to age it for about 2 weeks in the fridge. The flavor is perfect for me, but if you like a strong flavor, anywhere from 4 weeks and on is good.
I'll do my best to keep sharing through my videos.
En tant que Vegan,seul le fromage me manquait, mais heureusement il y à possibilité de retrouver ce goût 💖💖💖
It definitely can satisfy your cheese cravings!
What a labor of love...looks great!
Thank you so much.
Thank you sooooooo much for sharing thiiiiiis!!! I will try for sure!!!!!
this is literally science, love it
Thank you so much!
Looks so much like the real thing omg
Wow - this looks amazing - thanks for sharing!
it's incredible thank you for this stunning video
Thank you so much for your kind words!
I really LOVE your video. Not only as a cheese lover (of any kind of cheese or "cheese") but your aesthetic of work and music is so chilling it makes me want to watch it all day long.
Thank you so much. I'm so glad you enjoy my video!
Amo suas receitas de queijos será que vc poderia traduzir a legenda em português? Abraços
Que los subtitulos puedan atutomaticamente traducirse al portugués y al español
I don't like cheese, I'm not vegan yet I LOVE your videos on cheesemaking. They are so satisfying to watch and the music is so relaxing. Thank you so much for this amazing content!
I made this recipe and open the first cheese today, absolutelly perfect.❤
It's awesome!! My question is now: does it melt? Even if it doesn't, making cheese out of cashews seems the way to go!
I have never tried melting this cheese, but I did with the camembert. The camembert doesn't melt to a point where it is practically dissolved, but soft enough to spread when heated. I usually cut it into thin slices and eat it right off the block. Thank you so much for your kind comment.
This looks amazing. 2 questions. Where do yo get the penicillium roqueforti and you don't have to crumble it do you , you can just keep doing the same process every day right?
I use 2 methods to create air pockets: one is to crumble and reshape it. The other one is to poke it. After that, just flip it once a day until the mold covers all the cheese and move it to the fridge. Here is the written recipe and instructions
just brilliant... thank you for sharing your recipe with us 👍🥰😋👌💝
Adorei! Parabéns pela atitude!
hey how do you know the mold is not dangerous? is there a risk? i dont know anything about cheese and ageing then
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
@@GourmetVegetarianKitchen thank you for the video
. Is it ok as the chasew is raw
@@ayung1485 the cashews aren't raw, she pasteurised them in the beginning
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
Sofia Conti it is, although it wouldn’t be 100% if the cheese that you’re scraping its not vegan
I heard some people do that but I have never done it myself, so I can't tell you for sure.
@@josei.g.1149 this isnt even cheese in the 1st place so...
Danke für dieses sehr Informative Video wie man Veggie Blauschimmelkäse herstellt. Sehr schön.
Very nice lots of hard work final product looked awesome
Looks yummy.
Does it melt when in room temp or heated up?
It doesn't melt like dairy cheese, but soft enough to spread when heated.
I really don't know anything about fungi like this p. Roqueforti. But I do know that certain "foodsave" fungi can be completely save on some foods, while being toxic on others. I don't know if you checked if this combination is save. It is a pretty cool idea, but I would be a bit scared.
Our almighty wikipedia says:
Considerable evidence indicates that most strains are capable of producing harmful secondary metabolites (alkaloids and other mycotoxins) under certain growth conditions.[22][23][24][25]Aristolochene is a sesquiterpenoid compound produced by P. roqueforti, and is likely a precursor to the toxin known as PR toxin, made in large amounts by the fungus.[26] PR-toxin has been implicated in incidents of mycotoxicoses resulting from eating contaminated grains.[24][27] However, PR toxin is not stable in cheese and breaks down to the less toxic PR imine.[28]
I don't know if the casheys behave like dairy or grains in this proces. Has anyone with more knowledge on this topic than me checked this?
I am not trying to attack you. It is a pretty creative idea and the crumbled one looks really yummy. I just don't want people to get sick.
Anne Zijp I’ve seen a lot of recipes that use this mold with cashews, no one’s complained about getting sick from it so I think it’s save.
This is a very complicated question, I'm going to look for someone who can answer this more officially as I have never heard about this potential issue before. Thank you for being very thoughtful to bring this up--you are so kind!
@@GourmetVegetarianKitchen I love your positive reply. Stay blessed
@@GourmetVegetarianKitchen i would liketo know also if it works with sunflower seed :D thank you!
It is hard to know because micotoxins cause long term disease, you cannot see the effecto right away after eating just 1 piece of cheese. That's a very interesting finding and question
Fabulooooouuuuuss!!! Thank you so much for this beautifullll video and recipe! I can't wait to start !
You're welcome. I'm so glad you are going to try this!
Absolutely wonderful
Thank you so much!
I loved blue cheese but I think I couldn’t eat that🙈 that’s too much mold and I kind of don’t trust myself enough to do it safely. But the white mold on the Camembert looked less intimidating so I’ll try that. Can I make the cheese more creamier by adding more oil?
I know what you mean about the mold, but you really can tell if it's bad mold. I have not tried adding oil into Camembert, but I'm sure it will make it creamier. There is coconut oil in this blue cheese recipe and it does help make it very creamy!
Gourmet Vegetarian Kitchen if I see suspicious mold do I have to throw the whole cheese away? Or can I cut a generous piece off?
Nika That is answered in the video.
Boegershausen instead of commenting that you could’ve just said it.
Richard Onuras another mean comment and not being helpful, thanks!
Wonderful, congrats!!
I told the groups "Wholefood Plantbased Nutrition"(Michael Greger-Group) and "Cashewbert cheesemaking group" about this gem ...
Thank you so much!
This is something to be proud of. Truly wonderful.
Que excelente preparacion .Me imagino lo sabroso qie ha quedado😋😋
¿Alguien en Perú que me ayude a conseguir Penicillium roqueforti? Por favor
I tried making the camembert, and I'm so bummed because on day 6 or so, it started growing non-white mold. I followed everything to a T and I'm so disappointed. I really want to try again, but I don't know what to change to get a better result besides maybe trying a different probiotic brand.
It's likely it got contaminated. You need to sterilize everything that is going to come in contact with it
It happened to me when I tried making it with cashew pulp I saved from making cashew milk. I'm positive that my problem came from not having enough fat in the cashew pulp. I don't know about changing probiotics though. I hope you don't give up!
Another thing I can think of is try to keep it away from other kinds of fermented food.
Also be careful of you emotional state. Try and be positive and only let good words be spoken around it. Most people don’t realize but food particularly the water in the food reacts to words and emotions. If you’re angry I noticed mold especially black mold grows very fast. This might sound crazy to some but every time my step father in law visits all my fresh food ends up having black mold on it and even my home made baby wipes and I put witch hazel and other ingredients that shouldn’t allow mold to grow but He is a very selfish and rude man and that’s the only difference in my home and within 3 days all my food in my fridge has gone bad🤷🏼♀️ so try and even speak positive emotions to it and don’t stress around it.
I am hoping to try this when I get back home, it sounds wonderful.
They look delicious!!
Vegan brie cheese please? Its the only cheese I miss!
I'm not sure when, but please check back!
omg yes!
Yes yes yes !!
There’s vegan camembert on this channel, imo its no big diffrence..
@@vopaulinka true, but there is a difference in taste. Some people don't like the bitterness of the camembert.