Vegan Gorgonzola cheese

Name: Vegan Gorgonzola cheese Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8
Ingredients: 7 oz Tofu Extra Firm Nasoya; .25 cup Coconut Oil; .5 fl oz Lemon Juice; 1 tbsp Cider Vinegar; 2 T white miso; 1 t salt; 1/2 t onion powder; 1/2 t garlic powder; 1/8 t spirulina

Minutes to Prepare: 15
Minutes to Cook: 240

Number of Servings: 8

Ingredients

7 oz Tofu, Extra Firm, Nasoya .25 cup Coconut Oil .5 fl oz Lemon Juice 1 tbsp Cider Vinegar 2 T white miso1 t salt 1/2 t onion powder 1/2 t garlic powder 1/8 t spirulina

Directions

Put all the ingredients except spirulina into a blender or food processor and process until almost smooth. Dot the mixture with the spirulina and fold in -- do not stir. You are making the blue 'veins'. Line a one cup container with plastic wrap and press the cheese into the container. Refrigerate at least 8 hours and serve.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CASEYTALK.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 91.4
Total Fat: 8.0 g
Cholesterol: 0.0 mg
Sodium: 382.6 mg
Total Carbs: 2.9 g
Dietary Fiber: 0.3 g
Protein: 2.7 g

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